| Express Hospitality on the Indian Accent Restaurant in | | | | puchka, stuffed with masala cous cous and served |
| Delhi - Old world hospitality has now leased The | | | | with five kids of water. Not so fave veggies like |
| Manor, New Delhi and has launched a new restaurant | | | | jimikand beetroot turn into kababas and tikkes. New |
| called Indian Accent. The restaurant’s | | | | Zealand chops get a tandoori makeover. |
| contemporary Indian menu has been designed by Chef | | | | Bite into a foie gra maska naan or a wild mushroom |
| Manish Mehrotra, Old World Hospitality’s Executive | | | | kulcha with truffle oil drizzle. Save the best for the last: |
| Chef – Pan Asian cuisine. Uk’s celebrated wine | | | | Toffee chyawanprash cheesecake with badam milk |
| consultant Charles Metcalfe has developed a wine list | | | | or Cointreau chuski. Super Swad. Price under Rs 3000 |
| to complement his cuisine. Indian Accent has opted for | | | | for two. Timing for lunch: noon to 3pm and dinner 7 to |
| that rare interior in today’s times – comfortable, | | | | 11 pm. |
| no nonsense dining room. | | | | A holi celebration with colourful petals but no gulal |
| Indian Accent on What’s Hot on Times of India - | | | | hosted by Sandeep Tandon and choreographer |
| Desi Meal with Foren Feel in the new opened Indian | | | | Vidyun Singh at Indian Accent Restaurant at the |
| Accent restaurant at the luxury hotel The Manor at | | | | Boutique Hotel in Delhi – The Manor. Actress |
| New Friends Colony, New Delhi. Chef Manish Mehrotra | | | | Shabana Azmi seemed to enjoy the floral holi. “Holi |
| of London Tamarai and Delhi Oriental Octopus fame | | | | is a big festival for my family and we always play with |
| cleverly uses unthinkable Indian ingredients to make | | | | non toxic colours”, wine expert Charles Metcalfe |
| whacky western dishes and interesting desi versions. | | | | and wife Kathryn were thrilled with the traditional Holi |
| The chatpata glgappa is a whole meal semolina | | | | act. |