Indian Accent New Delhi has celebrated its 15th anniversary with an exclusive pop-up at Saffron, Jaipur Marriott Hotel, on November 16 and 17, 2024.
This 2-day event offered Jaipur’s culinary enthusiasts a chance to indulge in Indian Accent’s inventive approach to Indian cuisine.
Known for its trailblazing take on Indian food, Indian Accent blends classic flavours with contemporary cooking techniques. The thoughtfully crafted menu showcases fresh seasonal produce and unique ingredients from around the world, appealing to adventurous palates while evoking nostalgia in those seeking familiar tastes.
“We are thrilled to welcome Indian Accent to Saffron for this exclusive pop-up event. Saffron has always been known for its authentic and refined take on Indian cuisine, and bringing Indian Accent’s globally celebrated culinary innovation to our kitchen is an extraordinary collaboration. This takeover offers Jaipur a unique opportunity to experience the artistry of two distinct culinary worlds coming together, promising an unforgettable dining experience for our guests”, said Gorav Arora, General Manager of Jaipur Marriott Hotel.
The specially curated menu for this pop-up featured signature dishes like tofu medu vadai with Madras gunpowder and sambar cream, arbi galawat with crispy sevai and barberry chutney, ker sangar paneer with rajasthani papad kadhi, and beet and peanut butter chop, kasundi cream, beetroot crisps.
Non-vegetarian offerings included Kanyakumari crab with Telicherry pepper, duck shaami with crispy sevai and barberry chutney, and meetha achaar pork ribs with dried mango and sour apple. For desserts, guests had creations like daulat ki chaat with rose petal chikki and roasted almonds, and doda burfi treacle tart with vanilla bean ice cream to enjoy.
Each dish reflected Indian Accent’s signature blend of traditional Indian flavours paired with global techniques, offering a one-of-a-kind dining experience. With limited seating available, this exclusive pop-up turned out to be a must-visit for Jaipur’s food connoisseurs.
Read more: News
1 Comment