One of the most celebrated innovators in Indian gastronomy, Manish Mehrotra, has redefined the way the world tastes India. As the culinary director of the award-winning Indian Accent, he fuses age-old flavours with global techniques, crafting plates that are as witty and artful as they are delicious. From street-style chaat reimagined as a fine-dining amuse-bouche to blue cheese naan, Mehrotra’s cuisine is a dialogue between tradition and innovation, and a love letter to India told through a cosmopolitan lens.
The Journey
Born on January 20, 1974, in Patna, Bihar, Mehrotra grew up in a strictly vegetarian household that avoided even onion and garlic. He studied at St. Xavier’s High School in Patna, later moving to New Delhi for schooling, and then graduated from the Institute of Hotel Management, Mumbai. His career began at the Thai Pavilion in Taj President, Mumbai, under Chef Ananda Solomon, where he mastered Pan-Asian techniques. In 2000, he joined Old World Hospitality, running Oriental Octopus at the India Habitat Centre in Delhi.
In 2009, Mehrotra opened Indian Accent at The Manor, New Delhi, pioneering ‘modern Indian’ cuisine. The restaurant’s critical and commercial success led to expansions in New York and London. Today, he is celebrated as the chef who placed contemporary Indian food on the global fine-dining map.
Culinary Philosophy and Vision
Manish Mehrotra believes in ‘reinterpreting nostalgia’, capturing the spirit of Indian comfort food while enhancing it with technique, presentation, and unexpected pairings. He sees cuisine as a living tradition, one that can evolve without losing its soul. Whether transforming churan into a playful popsicle or pairing galouti kebab with foie gras, Mehrotra tells stories on a plate: about India’s diversity, about childhood memories, about the joy of surprise. He also champions seasonality, global inspiration, and an unpretentious dining experience that makes fine dining approachable.
Awards, Recognition & Media
- Asia’s 50 Best Restaurants – Indian Accent ranked multiple times (Top restaurant in India)
- Conde Nast Traveller India – Best Restaurant in India (several years)
- TIME Magazine – World’s 100 Greatest Places (2018) for Indian Accent
- Chef of the Year awards from multiple hospitality publications
- Featured on international culinary platforms, MasterChef India, and TEDx
- Cookbook: The Indian Accent Restaurant Cookbook (2016, updated 2023 paperback)
Hoisin Duck Kulcha
4
servings30
minutes40
minutesIngredients
250 gms boneless duck breast, finely shredded
2 tbsp hoisin sauce
1 tbsp soy sauce
1 tsp sesame oil
1 tsp garlic, minced
1 tsp ginger, minced
½ onion, finely chopped
2 green chillies, chopped (optional)
200 gms all-purpose flour
2 tbsp yoghurt
1 tsp sugar
½ tsp baking powder
Salt to taste
2 tbsp ghee or butter
Fresh coriander, chopped (for garnish)
Directions
- Mix flour, yoghurt, sugar, baking powder, salt, and water to form a soft dough. Rest for 1 hour.
- Heat sesame oil in a pan, sauté garlic, ginger, and onion until fragrant.
- Add shredded duck, hoisin sauce, soy sauce, and green chillies. Stir-fry until coated. Let cool.
- Divide the dough into small balls. Flatten each and fill with duck mixture, then seal and roll into discs.
- Cook on a hot tawa with ghee until golden spots appear.
- Serve hot, garnished with coriander, alongside a tangy chutney or plum sauce.
Kanyakumari Crabs with Sagoo Pongal
4
servings30
minutes50
minutesIngredients
- For the Crab:
4 medium -sized fresh crabs, cleaned
2 tbsp coconut oil
1 onion, finely chopped
1 tbsp ginger-garlic paste
2 green chillies, slit
1 tsp turmeric powder
1 tsp red chilli powder
2 tsp coriander powder
1 tsp black pepper powder
1 sprig curry leaves
200 ml coconut milk
Salt to taste
- For the Sagoo Pongal:
200 gms rice
100 gms yellow moong dal
2 tbsp ghee
1 tsp cumin seeds
1 tsp black peppercorns, crushed
1 tbsp cashews
1 sprig curry leaves
Salt to taste
Directions
- Pressure cook rice and moong dal together with water until soft. Mash lightly for pongal texture.
- Heat ghee in a pan, add cumin, peppercorns, curry leaves, and cashews. Pour over the rice-dal mixture, mix well, and season with salt.
- For the crab, heat coconut oil, sauté onion, ginger-garlic paste, and chillies. Add spices and fry until aromatic.
- Add cleaned crabs and cook for 5 minutes, then stir in coconut milk. Cover and simmer until crabs are cooked and tender.
- Plate the pongal as a base, arrange crab curry on top, and garnish with fresh curry leaves.
References
- Indian Accent Official Website
- The Indian Accent Restaurant Cookbook by Manish Mehrotra
- Interviews: Conde Nast Traveller India, GQ India, Zee Zest
- Asia’s 50 Best Restaurants archives
- TEDx Talks by Manish Mehrotra
- Dish Images Credit: Pikturenama, Malini Banerjee
