The very first time I ate at Indian Accent was in New Delhi several years ago and I was quite astounded by the meal. Chef Manish Mehrotra was a vanguard in creating an Indian fine dining experience based on contemporary techniques, which became an instant success.
When I heard that Indian Accent opening its doors in New York City, I wondered if he could replicate the accolades he had accumulated back home. Clearly Chef Mehrotra has! After receiving two stars by NYT Food critic Pete Wells, this Indian transplant is well on its way.
I recently went with a group of food enthusiasts/ influencers to sample and see for myself. I have to say that my entire experience was delightful.
Indian Accent is Indian fusion done right. Housed in chic digs at Le Parker Meridien the menu here does a tremendous job of combining the vibrant flavors of Indian food with the subtlety of global cuisine.
For Indian food it’s pricey with a three course menus for $75, four course for $90 and tastings for $125. However the food and experience is rather unique unlike anything else you will experience in the city.
The kitchen is headed up by Chef Vivek Rana who oversees all aspects of it’s workings. We were given an insider’s tour on our visit where we met Chef Rana and were treated to some delicious Alphonso Mango sorbet as a treat.
The service is superb. We were so well taken care of by everyone, especially by the dining room manager Christo who speaks great Hindi!
So lets talk about the food. I love how Chef Mehrotra has pushed the envelope on what Indian food can be.
Stuffing kulchas with blue cheese or fashioning a plate to be reminiscent of Peking Duck but with completely different flavors to it (mathri trio). It’s just pure genius.
The standout dishes for me were the Crab Claws with Butter-Pepper-Garlic and the Sweet Pickle Ribs w/ Sundried Mango.
Do save room for dessert as the everything we tried was exceplent My personal favorite is the Dodha Barfi but the Makhan Malai was definitely the favorite on the table made with saffron milk, rose petal jaggery brittle and almonds
I tip my hat to Chef Mehrotra ad his entire team at Indian Accent. It takes a lot to make in New York City…..but cleary he has what it takes!
Here is some of what we ate:
Sweet Pickle Ribs
Scallops, gunpowder, turmeric potato
Wild Mushroom & Butter Chicken Kulcha