It says no experience necessary and I was wondering if I should? I have been a cashier for the past two years and I have absolutely no waitressing skills or knowledge of Indian food NONE!! Do you think I should apply?

It happens to me again and again. I hang my head despondently. Be it in New York at the Asia Society’s panel discussion a couple of years ago, at the Napa Valley retreat and even at the world Gourmet summit in Singapore. Each time I’d been representing India and in response to the question, “Is Indian cuisine evolving?” I’d give a despondent no. Happily since then, there’s been some evolution-taking place but only in new five-star hotel kitchens. Slowly, it has begun to change. Slowly. A few stand-alone Restaurants in Delhi have begun to push the envelope and innovate. Done without a strong grasp of the science and art of cooking, the food can become a mish-mash created by self-indulgent fantasies of a chef. But, when executed with supple and nimble mastery… magic happens. And it’s happening here in Delhi’s brand new restaurant…

It’s hard to believe that in this predictably comfortable no-nonsense dining room there is going to be such an unpredictable blitz of taste. It is in this small new restaurant “Indian Accent” that the dream team (which straddles London and Delhi, having restaurants in both cities, The Manor – Best hotel in Delhi) delivers a seamlessly exciting Indian experience. The ever-smiling Chef Manish Mehrotra uses comforting and well-loved ingredients (aam papad, Chyavanprash) and teases with surprises. Global favourites (Foie Gras, smoked salmon, truffle oil) are married with Indian regional dishes with panache. As I delight in the Chef’s tasting (Rs. 1900), I find that course after course chef Mehrotra coaxes the most amazing flavours out of vegetables, cooks meats unerringly and pairs with intuitive brilliance. And serves them with flair. The toothless nawabs for whom the galouti kababs was created would’ve done a double whoop of joy with the “Foie Gras stuffed galawat” (a la Joel Robuchon and his Foie Gras burger?). Thin crisp textures hold creamy explosions of goat cheese; the thin smoked salmon (a slightly meatier layer would’ve worked better) clasps my favourite curd rice dish, enlivened with a dot of molagapodi (our own version of sushi?). A cheeky chatpata rendering of pani puri, silken fish moily, even a crisp dosa… 

Presiding over this marriage procession of food and wine is UK’s wine expert Charles Metcalf. Mainly white wines from the New world (none from India) do a jugalbandi with the food. We wind up with the chyavanprash cheesecake, which is cute and clever but doesn’t work the magic like the Old Monk rum balls oozing Valronha chocolate sauce. Just a smattering of black or red pepper or jalapeno on that would’ve made for a  perfect ending. Applauded in London for their trail-blazing Tamarai and Chor Bizarre, Rohit Khattar and his team are all set to raise the bar here. Whether the Indian dinner (or should we say punter?) will take to this is yet to be seen, but at least it is a delicious beginning. Indian food is beginning to innovate. Jai ho! 

Tikkas, tandoories, mouth-watering curries and delicious rotis make Indian cuisine the sought after food worldwide. Indian cooking comprises a unique blend of ingredients, exotic herbs and spices that have given Indian food a significant place in world cuisine. It’s easy to find local restaurants that serve Indian cuisine with the generic search engines, a local search in search engines, or easier in a restaurant search engine.

Unlike the times of the past where review sites were the ultimate option to base your choice of a restaurant, the growing search engine technology has made available vertical search engines, and more specifically – a restaurant guide. The restaurant recommendations bring together all the restaurant information from 15 metros in the US in one neat site. Users can check reviews, ratings, addresses, timings, menus, discount coupons, home delivery services, online reservations from just one site.

The choice of an Indian restaurant largely depends on with whom you are dining. If you are dining with your date, check out the restaurants that offer a romantic evening meal. If you are taking kids and family out for dinner then your choice of ambiance has to be appropriate for a family.

Above all, you are there to taste authentic Indian food. And as a diner if you are familiar with good Indian food, then you’ll have certain expectations about the food. So it’s best to base your choice on restaurant reviews and recommendations from friends, family and colleagues. And for a larger canvas of choices refer to local restaurant reviews online and restaurant ratings on food, service and ambiance from the citizens around the globe.

Great food is always available and of course for a price. Choose restaurants based on the recommendations in the restaurants directory. It’s equally important to choose a restaurant that does not burn a hole in your pocket. Indian restaurants are available for all wallet sizes. There are Indian buffets that offer tasty food for a little cost, plenty of medium range restaurants, and there are also several other high-end restaurants to choose from.

Even the location of the restaurant is a deciding factor, which too some extent narrows down your choice of a restaurant. The reviews for a restaurant might be just too great to try it, but if you are in San Francisco and the restaurant is in Palo Alto, you’ll just have to mark the restaurant for some other time.

Many foodies would prefer Indian food prepared by an Indian (they believe it’ll be more authentic). Another major factor when it comes to trying Indian food is the spice factor. Nowadays most restaurants cater to the lesser spice needs of westerners. And restaurant guides give an insight into all these factors.

The perfect dining experience comprises of delicious food, cheerful service and a great ambiance. Go ahead and try your hand at exploring the San Francisco restaurant guide, New York restaurant list, Los Angeles restaurants or restaurants in Chicago.

Our “Chef” from India, will make you discover (or discover again) “Naans”, “Murg Tandoori” or “Gosh Rogan Josh” together with many other dishes of this eclectic food. Our dishes should be tasted as you like them: plain, medium or very spicy Indian way.

In “The Tandoor” you also discover the mythical clay oven cooking with coal that gave its name to our restaurant. Meats and sea foods are roasted in Tandoor, “Naans” are also baked in it.

Our “Chef” Faiyaz (some people call him “the virtuoso of Tandoor”), if you wish, will tell you the basis of its use.

Naan & Roti

Les pains cuits au Tandoor sont appellés “Naan” et ceux cuits à la plaque sont appellés “Roti”. La consummation de ces pains est une tradition séculaire en Inde. Nos chrfs ont la particularité de maitriser à la perfection la constitution de leur pâte et leur cuisson.

Breads baked in Tandoor are called “Naans” and those cooked on a hotplate “Roti”. In India, eating those breads is an old tradition. Our “Chef” master perfectly the making of their dough and their baking.

Naan nature / Plain Naan
Naan à l’ail / Garlic Naan
Naan au fromage / Cheese Naan
Keema Naan
(Naan fourré avec de la viande d’agneau hâchée / Stuffed Naan with minced lamb).
Aloo Paratha
(Naan fourré avec de la pomme de terre, oignon et coriande / Stuffed Naan potatoes, onion & coriander)
Tandoori Roti
Rumali Roti

Daa

Les “Daals” sont les spécialités indiennes faites de plusieurs variétés de lentilles. Dans la tradition indienne ils accompagnent toujours les plats principaux.

Daals are Indian specialties made with several variety of lentils.
In the Indian tradition, the main dishes are always served with “Daals”

Daal sangum
Spécialité du chef
The Chef’s speciality.

Daal makhni
Haricots rouge et lentilles noirs aux tomates, beurre et oignons émincés.
Kidney beans and black lentils with tomatoes, butter and chopped onions.

Daal Tarkewali
Fricassé de lentilles jaunes.
Fried yellow lentils.