Celebrating the iconic fare of Indian Accent with a travelling pop-up

In a hat-tip to its 15-year journey, Delhi’s iconic restaurant, Indian Accent, embarked on a multi-city tour, offering a unique interpretation of Indian cuisine across with a carefully curated selection of dishes. 

Chef Shantanu Mehrotra, Executive Chef at Indian Accent, delighted guests with crowd favourite such as  blue cheese naan and Daulat ki chaat as part of the tasting menu, while also surprising them with the addition of a tart and creamy Ker Sangar Paneer.

The attention to detail was evident as the selection was served in customised serveware, which the team travels with. “We travel with an entourage of about seven to eight people, and the bespoke serveware for the course,” said Chef Shantanu. 

The premium dining destination, backed by EHV International, a part of the Old World Hospitality Group, has been recognised among Asia’s top 50 restaurants for 12 years straight for its contemporary take on Indian food, and has been showcasing local ingredients way before it became par for the course. 

The travelling pop-up kicked off with Kuala Lumpur, Tokyo, Bangkok, and Perth in association with American Express, before coming full circle to India. The restaurant presented a curated menu starting with Bengaluru, Jaipur, Chennai, Kolkata, and Hyderabad, finishing strong with Ahmedabad. 

The Hyderabad pop-up, held at the Westin Mindspace, brought the best of Indian Accent with the attention to detail characteristic of their dining experience. 

The piping hot Indian Accent shorba served in bespoke Naga pottery with the signature blue cheese naan had our hearts. Signalling the start of a gastronomic journey across the country, the tasting menu brought together the best of South and North Indian cuisines in the entree, with a selection of chaats from Delhi and its take on a protein-packed tofu medu vadai with madras gunpowder and sambar cream. 

The arbi galawat kebab topped with crispy sevai and barberry chutney for vegetarians and a similar presentation of smoked duck shaami for non-vegetarian diners made for a complex melee of tastes and texture. 

The non-vegetarian fare included Kanyakumari crab with Tellicherry pepper and achaari pork ribs in a sauce of sour apples and sun-dried mango in all its crispy and sticky goodness. 

The Indian accent kulfi sorbet, served in a miniature toy pressure cooker as a palate cleanser before the main course, is bound to get you nostalgic with its presentation and the memories of after-school kala-khatta flavoured ice-gola on a summer noon. 

The piece de resistance among desserts belongs to the signature, light as air and creamy Daulat ki Chaat presented with the signature Indian Accent flair topped with rose petal chikki and a side of crisp currency notes. 

We also enjoyed the doda barfi treacle tart in all its rustic goodness, served with a side of vanilla bean ice cream. 

Price of vegetarian menu (with alcohol): Rs 5000 + taxes

Price for non-vegetarian menu (with alcohol): Rs 6,500 + taxes