Restaurateur Rohit Khattar, Chairman EHV said “For many years we have been offered locations in Mumbai for Indian Accent. Our search has ended at the spectacular Nita Mukesh Ambani Cultural Centre. Indian Accent has a loyal clientele of discerning guests from Mumbai. So we are particularly thrilled to be able to bring the Indian Accent experience to this vibrant city and look forward to it embracing us as warmly as New Delhi and New York have.”

Indian Accent is widely regarded as the world’s premier modern Indian restaurant, winning awards in every city where it has opened.

It is faithful to Indian flavours but uses them to create dishes that are imaginative and precedent-shattering.

The kitchen at Indian Accent Mumbai will be helmed by Head Chef Rijul Gulati who has worked for 8 years at Indian Accent, New Delhi under the guidance of Culinary Director Chef Manish Mehrotra.

Says Chef Manish, “We are most excited about bringing Indian Accent to Mumbai. In addition to Indian Accent’s signature dishes, Chef Rijul and I have taken care to craft a menu that features more seafood and many more vegetarian options, recognizing the dining habits and seasonal produce of this great metropolis.”

Guests would be able to enjoy all-time Indian Accent favourites like ‘meetha aachar pork ribs, green apple’, ‘ghee roast soya boti, roomali roti pancake’ and ‘daulat ki chaat, rose petal chikki, roast almond’ as well as unique new dishes for the Mumbai menu like ‘gunpowder prawns, red rice, smoked chilli & raw mango curry’, ‘guchhi matar, asparagus, kashmiri morel pulao’ and ‘burrata chaat, lotus root papdi, mustard tomato jam’. In addition to the vegetarian and non-vegetarian tasting menus, the restaurant would also offer Vegan, Gluten-free and Jain menus.

Varun Sharma, who leads the award-winning bars at EHV’s other restaurants, Comorin & Hosa, heads the bar programme and has introduced new signature cocktails and shall take us down memory lane with Jazz Age Cocktails. Kevin Rodrigues, Head of Wines, has curated an expansive wine list featuring wines from across the globe. The chef-tasting menus offer wine pairing as well as reserve wine pairing options.

The design of the 75-seat restaurant is a tribute to Mumbai’s Art Deco movement and also features two Private Dining Rooms – one with a capacity of 18 and the other that seats 10 and has an attached interactive show kitchen.

Art Deco was a movement that developed into a major style in architecture, design and fashion in Western Europe and the United States during the 1930s before coming to Bombay, which has over 200 art deco structures, second only to Miami. This period between the 1920s to 1930s is also referred to as ‘the jazz age’, when swinging rhythms became the dominant sound of the new generation.

Inspired by the city’s art deco heritage, Indian Accent pays tribute to the design, music, and cocktails of that era.

The interior design of the restaurant is by the prolific London-based Russell Sage Studio who worked closely with EHV’s Design Director Rohini Kapur and Director Development Vikas Bhasin, who handled the project build from design to opening stage. Incubis Consultants were the local architects.

Says Rohini Kapur, “Rashmi and Rohit Khattar were always keen to pay homage to Mumbai’s Art Deco movement and Russel Sage Studios have captured that essence in a contemporary fashion in their design. While thinking of the artwork to complement the design, we chose leading fine art photographer Rohit Chawla, who photographed some of the images of UNESCO Indian heritage sites and curated art deco images from Mumbai to add a romantic, timeless quotient to the space.”

The food, drink, design and service style have been tailor-made for Mumbai’s more easygoing vibe by the leading restaurant brand in the country, at the most iconic address in Mumbai.

Read more: News

It is cooked differently with a variety of fillings and is known by different names throughout the country. Not only is it Exec Chef Debabrata Mukherjee favourite dish to cook during Navratri but also a popular snack for religious and other festive occasions.

India’s top Chefs shared their Favourite Dish to cook during Navratri along with the recipe, so all food lovers can make it in their home for their loved ones.

We wait all year for celebrating food during the Navratri festival in mid-April. The 9-day of festivities puts a spotlight on what is traditionally known as Navratri food as these creative meals are probably some of the most densely nutritious and diet-friendly meals in the world.

What is Farali Pattice you want to know? Farali Pattice means a feast for the fasting. Faralli means a fast and Farali Patice is a dumpling for those who are fasting. It is a popular street food in most cities and in Gujarat in particular it is a well known snack during religious festivals and fast observance days.

Farali Pattice recipe for Navratri by Exec Chef Debabrata Mukherjee, The Fern Goregaon, Mumbai as he shares how to make his Favourite dish to cook during Navratri

Happy Navratri! Happy Cooking with Farali Pattice recipe for Navratri by Exec Chef Debabrata Mukherjee !

Farali Pattice

Ingredients:

For potato mixture:

• Boiled mashed potato-1 ½ cup (180 gm)
• Corn flour-2 tbsp. (28 gm)

For stuffing mixture:

• Crushed roasted peanut-3 tbsp. (52 gm)
• Chopped raisin- 1 tsp. (5gm)
• Chopped fresh coriander leaves-2 tbsp. (15 gm)
• Fresh coconut grated-4 tbsp. (60 gm)
• Chopped cashew-1 tbsp. (14 gm)
• Ginger-½ tbsp. (7 gm)
• Green chilli-½ tbsp. (7 gm)
• Lemon juice-½ tbsp. (2 ml)
• Sugar crystal-2 tbsp. (15 gm)
• Oil-1 tbsp. (15 ml)

Method for potato mixture:

• Make nice smooth mixture of potato with corn flour and salt to taste and make 6 equal size roundels and keep aside.

Method for stuffing mixture:

• Make ginger and green chilli in to paste and sauté all ingredients lightly along with it.
• Add lemon juice at last.

Method for pattice making:

• Flatten the roundels and put the stuffing mixture in the middle then seal and make it round shaped.
• Now dust the roundels into cornflour 2 to 3 times.
• Heat oil in kadai and deep fry the roundels into brown colour uniformly, take out and dry.

Serve faralis on plate with sweetened curd.

Read More: Food Voyager