Another amazing partnership between Mandala Masters with Amaya Ventures to bring Indian Accent, New Delhi, ranked #19 among Asia’s 50 Best Restaurants, for its latest residency in Singapore. The team at Savour BlackBookAsia Magazine has rated this collaboration amongst the very best together with MASL by super power couple Virgilio Martínez and Pía León, Mirazur by Chef Mauro Colagreco, and Gaggan Anand.
Featuring celebrated Chef Manish Mehrotra and Chef Shantanu Mehrotra at Singapore’s premier private members club, Mandala Club, the residency will be held from 9 to 25 May, 2023. The special event is sponsored by Singapore-based single family office Amaya Ventures, who aim to introduce the unique flavours and essence of India to Singapore through its finest offering – Indian Accent.
Renowned as the pioneering modern Indian restaurant worldwide, Indian Accent has garnered international acclaim for its cutting edge take on Indian cuisine. The restaurant’s menu features dishes that are inspired by traditional Indian flavours that are reimagined with contemporary techniques and global influences.
Indian Accent is ranked the 19th best restaurant in Asia, on the Asia’s 50 Best list, and has received numerous awards and distinctions for its innovative homage to Indian cuisine. Chef Manish Mehrotra, Indian Accent’s Culinary Director, has been recognised as the No. 1 Chef in India by various organisations and publications, including Culinary Culture and American Express. The restaurant has also been praised for its contribution to Indian culture and is listed in TIME Magazine’s ‘World’s 100 Greatest Places’.
Puchka, Five Waters: Pani puri, puchka, gol gappa, pani ka batasha, gupchup – all monikers for a very popular street food in India. Each state has a different name for it, but it has one recipe with minor regional tweaks. The world got the idea of a sphere filled with a liquid centre for molecular gastronomy, from this Indian street food. As a child, Chef Manish, used to compete with his friends to see who could eat the most puchkas, while insisting that the puchka wala make it as chilli hot as possible, until their eyes watered. In this variation of the popular snack at Indian Accent, we serve both flour and semolina puchkas, with a variety of waters- sour, minty- fruity and yoghurt based- so that the diners can taste a whole range of flavours.
Wagyu Pathar Kebab, Bone Marrow Nihari, Lily Buds: A unique kebab from Hyderabad with thinly sliced meat piccatas are cooked over hot stones. Here, a delicate lightly marinated wagyu is served with bone marrow and overnight cooked nihari which provides extra richness to the meat
During the Mandala Club residency, Chef Manish Mehrotra, hailed as the most exciting modern Indian chef in the world, will bring his inventive and creative approach to Indian cuisine for the exclusive two-week residency from Tuesday to Sunday for both lunch and dinner. The gastronomic experience will feature a choice of 4-,7- or 9-course menus starting at $188++ for lunch, and $238++ for dinner.
Kanyakumari Crab, Sago Pongal, Caviar: The sweet meat from Kanyakumari mud crab is further enhanced by the coconut curry flavoured with curry leaves and mustard seeds. Sago pearls give a unique texture to the dish.
Chef Shantanu Mehrotra, Executive Chef at Indian Accent, will be cooking alongside Chef Manish Mehrotra for the residency along with their 40 strong team. Equally creative and talented Shantanu has been working with Manish since Indian Accent opened in 2009. Both chefs have spent over two decades with the EHV International Group, which was founded by restaurateur Rohit Khattar.
Morel, Gobindobhog And Mushroom Payesh, Truffle: Payesh is originally a Bengali comfort dessert prepared with the short grain aromatic ‘gorinbobhog rice’. It is often sweetened with sugar but on a special occasion the white payesh is turned into mild brown by using kejur gur. But in this dish we have slow-cooked gobindobhog (Bengal rice) in milk and have added mushrooms which imparts it’s umami to complement the sweet rice. It’s a classic combination of cream, cheese and mushrooms, complemented by the earthiness of fresh truffles.
Additionally, Kevin Rodrigues, Head of Wines at EHV International has developed an extensive wine list to complement the distinct flavours featured throughout this culinary journey.
Rohit Khattar, Founder & Chairman, EHV International said, “The great food city of Singapore has been high on our radar, and we are keenly looking for a permanent abode for not only Indian Accent, but our other restaurant brands too. This residency initiated by Amaya Ventures at the wonderful Mandala Club, gives us a great opportunity to showcase our inventive take on Indian flavours. We hope Singapore embraces us as warmly as New Delhi and New York have.”
Chef Manish said, “The Mandala Masters residency provides a wonderful opportunity for us to share our enthusiasm for the exquisite intricacies of our culture by showcasing the harmonies and subtleties of flavours that can be found in Indian cuisine.”
Zaran Vachha, Managing Director of Mandala Masters, expressed his enthusiasm for the collaboration with Indian Accent, stating, “We are thrilled to introduce Indian Accent’s distinct culinary perspective to Singapore, and eager to collaborate with Chef Manish and Chef Shantanu in creating an unforgettable dining experience for our members and their guests. We pride ourselves on working with top culinary experts from around the world, and this occasion will be just as exceptional.”
For more information: https://mandala.club/mandala-masters-x-amaya-ventures-indianaccent/
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