Indian Accent is one of the best restaurant globally and best in India that anyone on a trip to India finds time to dine at this globally acclaimed restaurant. Known for its inventive approach towards Indian Cuisine, there is none other than Chef Manish Mehrotra, Culinary Director, Indian Accent Restaurants who has designed a path-breaking menu for the restaurant. Widely regarded as the most exciting modern-Indian chef, he has placed India on the world culinary map. In a tete-a-tete with Nusra, he talks about what it takes be India’s no. 1 chef…

How does it feel to be called as most exciting modern-Indian chef?

I feel very happy and I am very excited about it when people call me the most exciting modern Indian chef. But it also comes with lots of responsibility because when you get that much of recognition people’s expectation goes high and you have to make sure that there expectation is met whenever they try your food. It’s very good and yeah it comes with lots of responsibility.

3 Important key measures that you follow to run India’s best restaurant?

First thing is you have to make sure that whatever menu, dishes you plan it should be perfect for clientele and guest who is coming and dining with you. Before you make this do a feedback, research about the people and everything that they should accept this. Second thing is; consistency should be properly maintained because consistency is one thing when a lot of restaurant starts feel very good but they fail moving forward. Third is training as it is very important not just in the kitchen but also front of house as training is very important and you have to make sure that it is a regular, day to day process. We do demos, workshops and wide classes for our staff so that it is maintained.

What’s your view on changing people’s preference towards dining?

People are becoming more aware, knowledgeable and are more concerned about everything. Earlier, they have taken everything for granted but now it is not the same and you have to make sure that there is a proper transparency on how they are doing, what they are doing, who’s cooking your food, where the ingredient is coming and you have to be very transparent about it. We were doing this pre-pandemic also and we were very conscious about it and welcome our guest to visit our kitchen after/during the meal. They can meet the chefs, people who are cooking their food. Transparency should be there. More knowledgeable people means they understand food more and it’s good for the industry.

Do you follow any social media trends when it comes to experimentation?

We do seasonal menus and our menu is always seasonal. And, for us it’s a regular thing. We don’t follow social media trend. Somebody making a Dalgona coffee is not a trend but it is a bit of fad that keeps coming and going. We keep looking for seasonality, availability of ingredients and local foods.

How much focus do you give on presentation?

Presentation is very important but my first rule is that presentation shouldn’t hamper the flavor of the food. Sometime some people do too much of the presentation that the actual essence of the dish is lost. Presentation is very important but flavor is supreme.

Top trends you foresee.

People are becoming vegetarian, people are becoming more ingredient conscious, veganism is one thing I thought it would go away but it is going to stay for a long time, people are doing takeaways and has become a big trend, people are becoming knowledgeable and making things which they used to eat at a restaurant, availability of gourmet products have now increased.

Any plan of tapping online delivery?

Indian Accent is not about food, it is about experience. Till the time I don’t feel we can provide that experience at your home we don’t think we will do the online delivery etc.

Any tips for budding chefs?

The only thing is first five years is going to be very difficult, survive that, learn as much as you can as it would build your base and then the sky would be the limit.