Inventive Land and Sea Tasting Menus
Explore the convergence of coastal treasures and hearty terrestrial cuts, reimagined with the refined techniques of progressive Indian dining.
Watch as our slow-cooked lamb shank nihari is plated. The tender meat is carefully placed, garnished with lotus root and pickled onion, and finished with a pour of the rich, aromatic sauce.
We pair our slow-braised lamb shank with crisp lotus stem chips. This adds a playful crunch and textural contrast to the tender, fall-off-the-bone meat.
Our lamb shikampuri is rich with boursin cheese and wrapped in crisp urad dal kataifi. Here, it is paired with a South African red wine, a meeting of flavours both vibrant and refined.
A close-up of the lamb shikampuri, showcasing the delicate, crispy kataifi wrapping and the single pickled onion petal on top. It’s a dish of intricate textures and deep flavours.
Where south meets soul. This is our Chettinad chicken keema, a richly spiced minced chicken dish served with bright lemon seviyan and crunchy sago puffs for texture.
A closer look at the Chettinad chicken keema, topped with a nest of lemon and zucchini seviyan. The dish is layered with both depth and detail.
Our smoked duck shaami is a refined take on the classic kebab, topped with crispy seviyan and a sweet barberry chutney. It's a perfect balance of smoky, sweet, and savoury.
About this collection
When planning for this 6-course experience, keep in mind that we require a booking security deposit of ₹1,000 per person, which is adjusted against your final bill. Allow for about 2.5 hours to fully enjoy the sequence, as the meal is designed for slow, deliberate tasting rather than a quick bite.
Our non-vegetarian offerings explore the dialogue between land and sea, treating familiar proteins as canvases for technique. We lean into the history of Indian street food and coastal heritage, adjusting methods to suit a modern fine-dining palate.
The land-based dishes are built on patience. Our lamb shank nihari is braised until tender, then paired with lotus stem chips to introduce a necessary crunch against the rich, aromatic sauce. The lamb shikampuri, encased in urad dal kataifi, balances its spice with delicate textures. We also highlight duck in our shaami, served with barberry chutney to provide a nuanced sweetness that cuts through the savoury depth.
From the sea, we look to the coastline for inspiration. The rawa-crusted sea bass utilises semolina to create a crisp finish, balanced by the gentle acidity of sol kadhi sauce. Our Kanyakumari crab with Kerala istoo (stew) and vermicelli is a precise reimagining of southern home cooking.
Whether you opt for the full 6-course tasting menu or select items à la carte, every plate is constructed to manage the balance of flavour and texture. We focus on ensuring that even the most complex ingredients feel approachable and rooted in the soil and sea of India.
Indian Accent
We are Indian Accent, where tradition enters a dialogue with progressive technique. In our kitchen, we deconstruct familiar Indian flavours and rebuild them for the modern palate. Join us for a meal where every dish tells a story of heritage reimagined.
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