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Updated: October 20, 2013 18:11 IST

A date with a chef

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Manish Mehrotra
The Hindu
Manish Mehrotra

A cooking workshop with Chef Manish Mehrotra at his Masterclass

For the past few weeks, the food connoisseurs in New Delhi have been spoiled for choice. On the one hand there have been Michelin star chefs who came down for the CSSG submit. On the other have been some masterly food books. However, one chef whom all the Michelin star chefs wanted to meet was Chef Manish Mehrotra of Indian Accent. I can still recall Chef Ian Curley and Mark Best saying, “Though our schedule is very busy and we will hardly go out of the hotel still we will try our best to dine out at Indian Accent.” Such is the following of Indian Accent located in New Friends Colony (West) at the boutique hotel, The Manor. For some it’s hard to find as it’s not centrally located but for me it’s a plus. I believe that treasures are always hidden and Manish Mehrotra’s menu is not less than a treasure where I discover a new flavour on every visit.

This time I was invited for altogether a new experience which made my day. A cooking workshop with Chef Manish at his Masterclass where he demonstrates the making of a three-course meal. It’s a hit though still a new concept for Delhiites where people can learn directly from the chef.

For our class Chef Manish started with Baked King Scallops in thalassery pepper butter and moilee reduction. With the chef at the back of the live kitchen counter everything seemed so easy. Imagining the sweet taste of scallops blending with the typical taste of Moilee, I just wished the chef would finish the preparation quickly. When it came, it was divine! The next dish to follow was Silken Tofu Kofta in squash curry sauce and wok tossed quinoa. Not a big fan of tofu I was a bit sceptical about the dish. I was confident though that with Chef Manish’s tweaking, it will be something interesting. After tasting the dish my whole perception about tofu changed. Kofta was coated with panko crumbs and then deep fried which gave the Kofta a nice crunch. To leave Indian Accent with sweet memories we ended up making a Coconut and Jaggery Brulee. It was delicious and yummy.

Cost of a session with Chef Manish Mehrotra: Rs.2700 plus taxes.

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