Manish Mehrotra

  Chef Manish Mehrotra introduced his contemporary Indian cuisine to Singapore during the World Gourmet Summit 2011. He shares his inspirations behind his unique creations.

 

Chef Manish Mehrotra was born in Bihar in Eastern India. During his formative years, he grew up with the flavours and cuisines of Patna and its surrounding areas, largely known for their popular vegetarian, dhal and rice dishes. After graduating from the Institute of Hotel Management, Catering Technology and Applied Nutrition in Mumbai, he began his career at Thai Pavilion, one of the top Thai restaurants in India. The experience gave Mehrotra the opportunity to learn about flavours, ingredients and techniques outside of traditional Indian cuisine.

 

He later joined Old World Hospitality, where he headed the kitchens of Indian Accent in New Delhi, Tamarai in London and Oriental Octopus in Noida and Lavasa. He says, “My food at Indian Accent has authentic flavours with an international twist.” The inspiration behind his menus came from his many travels throughout the sub-continent, where cuisines and flavours vary greatly between different parts of India.

Mehrotra describes his cuisine as contemporary Indian — a style that he hopes will broaden the world’s perception of Indian cuisine. He shares, “I concentrate on a satiating mix of fresh organic seasonal produce with global ingredients, to create innovative versions of old world flavours with new world presentation and flair.” Mehrotra is certainly crossing traditional barriers with his creativity. At this past World Gourmet Summit, for example, he created a stunning five-course menu
that successfully married an unlikely combination: Indian flavours and fortifying Chinese herbs, sponsored by Eu Yan Sang.


What differentiates contemporary Indian cuisine from its traditional counterpart?
Traditional cuisine has been there for many generations, whereas modern Indian cuisine is crafted by incorporating modern ingredients and cooking methods with the flavours and traditions of India, and giving the dish a better presentation. India is one of the few countries in the world where the food changes every 100 kilometres. I try to incorporate this diversity in ingredients while providing my own unique interpretation of the dish.


What is your food philosophy?
It is important to retain the authenticity of a cuisine while incorporating both foreign and forgotten ingredients. I challenge the boundaries of Indian food to cater to 21st century diners with a unique marriage of global ingredients and techniques paired with the flavours and traditions  of India.


Which of your restaurants has been the most challenging?
Indian Accent has been the most challenging because of the research required to develop a path-breaking contemporary menu. At Indian Accent, my creativity is showcased by the unique amalgamation of the freshest local produce, together with home-style nostalgic flavours and unusual ingredients from across the world.


Do you see a trend towards modernising Indian cuisine in India, and perhaps other cities around the world?
The local dining scene in India is always evolving. The way that customers in India have accepted new food trends and experimented with cuisine over the last few years has been fantastic. The popularity of Indian food is growing and also gaining acceptance worldwide. People are willing to experiment beyond curries.


Where do you find your inspirations? 
My food is creative, whimsical and at the same time, it takes the diner down memory lane. I draw inspiration from day-to-day life and my dishes often showcase ingredients and styles seen in Indian homes and street corners. A lot of my food is inspired by my early food memories. I believe the memory is one of the most powerful tools that a chef has, and at the end of the day, the main purpose of a chef is to make sure diners leave happy.