Fine Fizz and Whisky food pairing menus chez Indian Accent
4th July 2018
Not only can you enjoy a fine Indian cuisine themed dining experience at Indian Accent, you can look forward to pairing your course with either wine, to include as I did sparkling labels, or indeed Whisky too with their selection of over 100 to choose from. Now please do not think that this is simply a curry house for those looking to simply go out for an Indian, this is more of an invention of exploring innovative ideas in the world of Indian cuisine while keeping alive the loved flavours and traditions you’d come to expect from dining within an Indian restaurant.
Located just a few minutes walk from Green Park station in central London, in amongst the fine art galleries and the Browns Hotel on Albermarle Street, Indian Accent from the outside seems somewhat discreetly present though as you enter the restaurant you know it is in-tune with the kind of decor and service levels befitting its location. The reception welcomes you through to the restaurant where immediately you see the wide selection of whisky on offer and temptation to explore the flavours creeps upon as you are seated – You can try not only wines with your selected dishes, but whisky can also be paired.
“It is out of the ordinary zone, innovative and refreshing, many miles away from what the mind expects from an Indian restaurant. There’s a feel good factor, an artistic flair for combining fine foods, delicate portions with a subtle hint of the spices we all love from this great culinary country. A bold wine list and for me fizz that ticks many boxes and a good variation of flavours to play against the flavours from the dishes. Certainly a five star location for consumers to explore when in the area and seeking some pleasingly different.” Christopher Walkey
I was very delighted to be asked to review and share with our readers the delights that Indian Accent holds by way of tasting through the 6 course chef’s tasting menu each course being paired with a sparkling wine from the wine list:
Potato sphere chaat, white pea mash paired with Champagne Ruinart Blanc de Blancs: “The dish is spicy in length, pleasing and not aggressive to the palate. Corn, sour cream, chutney flavours. The Blanc de Blancs of Ruinart offers a citrus, pastry, floral and a touch of honey in taste. The together pair nicely in that the citrus flavours of the Champagne and the creamy texture of the dish shine through, the wine neutralises the spice and cleans the palate.”
Tofu masala, asparagus, shishito pepper paired with Catherine and Pierre Breton La Dilettante Brut Vouray: “A light and refreshing dish that then releases subtle flavours of spice and white pepper in length. The wine gives a sweet floral nose. A touch dry initially in flavours with subtle citrus, yellow fruits and minerals expressed. Interesting pairing in that they both seem to neutralise flavours to leave a hint of caramel.”
Baked cod amritsari, mint boondi paired with Catherine and Pierre Breton La Dilettante Brut Vouray: “The cod tastes creamy with only a subtle hint of grilled flavours and spices. When enjoyed with the Vouray the citrus flavours of the wine take over and allows the spices and pepper flavours of the dish to show.”
Spinach saag kofta, quinoa pulao, Summer peas salan paired with Moet et Chandon Imperial Brut: “The dish offers subtle good length flavours of fully ripe baked vegetables, not at all heavy in texture or taste. The Moet et Chandon is a punchy Champagne with good length flavours of citrus, yellow stone fruits and pastry and is slightly on the sweeter/fruitier side of flavours from this region. When paired together the sweetness of the Champagne remains and very subtle spice flavours appear in the length.”
Chicken malai tikka, green chilli cream, sugar snap peas, Summer truffle paired with Moet et Chandon Imperial Brut: “A great dish here with many delightful flavours from freshness to savoury creamy highlights. Paired with the Moet et Chandon it allows the rich meaty flavours to shine through, the creamy texture leaves the palate and instead gives a refreshing kick of sweet citrus flavours.”
Marhan malai, saffron milk, rose petal jaggery brittle, almonds paired with Renardat Fache Cerdon 2016: “The sparkling wine with low alcohol content (7.5%), produced from Gamay and Poulsard and following the traditional techniques of the “Méthode Ancestrale” is the real highlight of the wines on show today for me – A rosé by name, but red sparkling by nature as full of cranberry and red berry aromas. Punchy flavours of red / blackberry, strawberry and candy. The dish, decorated with golden flakes, is so very light and melts / vanishes in the palate with creamy and nutty flavours. Together they each enhance their flavours in that you get near ripe raspberry flavours from the sparkling wine then soon over to the creamier texture of the dessert.”
Doda barfi treacle tart, vanilla bean ice cream paired with Renardat Fache Cerdon 2016: “The dish is rich in toffee flavours and creamy texture making it very more’ish. Paired with the wine we see the biscuity flavours of the dessert shine through with crisp and sharp berry fruit flavours.”
Of course, the team in the kitchen producing the magical dishes also need a shout out and a selfie photo – led by chef Parminder Singh.
“Indian Accent’s menu explores progressive ideas in Indian cuisine while maintaining traditional integrity. Chef Manish Mehrotra reinterprets nostalgic Indian dishes with an openness towards global techniques and influences. For lunch we offer a 2 course and a 3 course menu alongside à la carte choices and a 6 course tasting menu. For dinner, we offer a 9 course Chef’s Tasting Menu along with 3 and 4 course prix fixe menus.“
Co-founder of Glass of Bubbly. Journalist and author focused on Champagne & Sparkling Wines and pairing them with foods.