Words, wise or otherwise, about wine

Restaurant

Indian Accent Restaurant – Delhi

A last minute change to my roster saw me in a cool and foggy Delhi last week rather than heading off to Dubai for some summer sun. A plea for help in finding a new restaurant to visit via Twitter had me booking a table at Indian Accent, an oasis of calm in the Friends Colony suburb in South Delhi. The Chef, Manish Mehrotra, was recently awarded Chef of The Year by Vir Sanghvi, one of India’s best known food and travel journalists. In a city where I am constantly impressed by the quality of the food being served in its many restaurants, this is high praise indeed so I took a taxi through Delhi’s horribly busy traffic in good spirit.

Just 11 km from my hotel, the journey was a bruising one, even by Delhi standards. 5 lanes of traffic were trying to battle down the 3 lane highway, every driver constantly weaving and shifting lanes while trying to force his nose in front of everyone else. The indiscriminate use of horns amounted to a crashing cacophony of stentorian proportions. Spending over an hour in this bedlam wasn’t the best preparation for an afternoon of fine dining but any stresses I had disappeared when I entered the restaurant and was greeted by candles, soft light and a warm welcome from the smiling receptionist.

Indian Accent entrance

Ushered through to the dining room, I was taken to my table by a charming front of house lady, Palki, who took the time to carefully explain the menu and options. I’m usually acutely undecided when faced with a new menu, never wanting to restrict myself to a poor choice. In fact, one of my pleasures is simply asking the restaurant to feed me what they think is good, which places a lot of faith in the kitchen but also allows them to show off a little. This is where the tasting menu comes into its own. These are the chef’s signatures, this is what he does best and this is how he wants to show off. It gives an insight in to the way he thinks and his style of cooking. Has he considered the individual components, is it just a jumble of random dishes thrown together or is there a theme, do the dishes compliment each other and is there a progression throughout the meal?

There are 2 tasting menus at Indian Accent, non-vegetarian and of course, vegetarian. I’m an ardent meat eater and am usually condescending about vegetarian food, mostly being unidentifiable mush that all tastes the same. The exception is when I’m in India where the range of lentils, beans, vegetables, paneer, spices and fruit can be combined to produce a myriad of fascinating and satisfying dishes. The vegetarian menu did indeed look very tempting but alongside the non-vegetarian option it didn’t stand a chance!

Danish Blue Cheese Naan & Mushroom Soup

Danish Blue Cheese Naan & Mushroom Soup

First up came the obligatory amuse bouches. The danish blue cheese naan was a tiny morsel that exploded with flavour. This was an immediate wake up call that heightened the senses and was a precursor of the bold flavours to come. We’ve all had mushroom soup before and this was a fine example but the sprinkling of garam masala gave it a delicious piquancy that I hadn’t expected.

Bouche firmly amused we moved straight on to the first of 4 starters, a potato sphere chaat with white pea ragda.

Potato Sphere Chaat, White Pea Ragda

Potato Sphere Chaat, White Pea Ragda

In Hindi chaat means ‘to lick’ and is commonly used to describe savoury snacks served as street food. It’s easy to see how these crispy potato balls would be popular and easy to make on the streets of Delhi. I suspect they probably wouldn’t be as delicately flavoured or fine as this one from Manish. Breaking open the sphere revealed a nest of crunchy, light strands of potato that melt in the mouth but not before offering a striking contrast to the velvety white pea ragda. The ragda is gently spiced and this adds a wonderful balance to the dish that suffuses a soft heat at the end.

Makkai Pepper Flat Bread

Makkai Pepper Flat Bread

Hot on the heels of the potato chaat came another version of popular North Indian street food, this time from Punjab. Makkai pepper flat bread, sarson saag drizzle, chicken tikka and feta crumbs. This crispy bread made from corn wass quite firm and supported an array of savoury flavours in contrast to the relative sweetness of the previous dish. The mustard leaf (saag) spiciness bites through and although the feta helps calm down the heat, the temperature is ratcheting up.

Foie Gras stuffed Galawat

Foie Gras stuffed Galawat

Even though the restaurant was reasonably busy and more diners were coming in all the time, Manish made a point of coming to chat with his guests at periodic intervals. I spent a minute or 2 discussing the menu with him and how much I had enjoyed the meal so far. I would have liked to chat further but of course he had work to do and disappeared back to the kitchen. I was then delighted to see that he had sent out an additional dish that wasn’t on the tasting menu but had caught my eye from the a la carte menu – foie gras stuffed galawat.

Galawat kebabs are apparently made for the village elders, the ones whose teeth have all fallen out! They still like to eat meat but they can’t chew. The answer is a meltingly tender minced patty. The richness of the foie gras was almost secondary to the depth of flavour in the galawat. Both parts of the dish offered a silkiness that fused the 2 together. The accompanying sweet strawberry  and green pepper chutney added further interest while balancing the savoury meat flavour and offering just enough heat from the chilli. Very good indeed.

Soft Shell Crab, Flame Roast Coconut, Tomato Pickle Chutney

Soft Shell Crab, Flame Roast Coconut, Tomato Pickle Chutney

The tweezers are for picking up the small pieces of coconut! Tender crab with a crunchy and spicy coating but the coconut is a little lost. The tomato chutney is a playful reminder of a marie rose prawn cocktail, but better, obviously. Not my favourite dish today and while the crab was well cooked, I was left looking for more flavour.

Meetha Achaar Chilean Spare Rib

Meetha Achaar Chilean Spare Rib

Tender meat just slides off the bone to reveal a moist, flavourful mouthful. There is just enough of a finely judged and delicate crunch on the outside and the kolonji seeds infuse a toastiness. Very well executed rib.

Guava Kulfi Sorbet

Guava Kulfi Sorbet

After finishing with the starters and before the main course, came a sorbet served in a mini cooker on a lollipop stick. I was expecting this to be fairly sweet but was surprised to find the sorbet had been seasoned with rock salt. The guava fruit came through clearly and the salt / sweet combination cleared the palate nicely.

Baked Egg Keema Ghotala, Batata Fry, Butter Broon Pao

Baked Egg Keema Ghotala, Batata Fry, Butter Broon Pao

There were lots of components to this dish and I could see why this had made its way on to the winter tasting menu. Richly flavoured lamb keema with its softly baked egg was winter soul food. Perfect to warm the heart and heighten the senses after a day spent in the cool, foggy conditions of a northern India winter. Served with the toasted pao, this was another nod to classic Indian street food.

A deliciously flavoured dal moradabadi side dish looks like becoming one of my favourite dals! Light and delicate, this smooth dal made from moong beans topped with tomato chutney was fresh, elegant and an exquisite foil to the richness of the keema.

A couple of kulchas stuffed with bacon rounded off this course, finding the corners of my belly that weren’t already full! It seemed rude not to try the chilli hoisin duck kulcha that was also offered and while this was very tasty, the chilli was perhaps a bit too much and I couldn’t figure out how a Chinese style side dish should fit in to the overall meal.

Old Monk Rum Ball

Old Monk Rum Ball

Old Monk is the largest selling dark rum in the world. Produced in Utar Pradesh since 1855, its reputation is significantly better than the mass produced cheap ‘Indian Rums’ that bear no resemblance to real rum. Combined with Valhrona chocolate, it gives a smooth, dark chocolate ball laced with the sweetness of the rum but still retains a bitter edge. This is as appealing on the palate is it is to the eye. Superb.

Coconut Brûlée, Berry Chaat, Old Monk Rum Ball

Coconut Brûlée, Berry Chaat, Old Monk Rum Ball

The coconut brûlée was perfection. Crisp palm sugar topping, not too thin, not too thick, covered the just set smooth créme infused with a light coconut essence.

The berry chaat was less successful with the winter strawberries lacking flavour and the salty marinade just a touch abrasive.

Charpoy of School Memories

Charpoy of School Memories

I suspect these sweets to finish with will have more resonance amongst those who grew up in India than they did with me. The 2 jaggery based sweets, one with rose petals and the other with sesame seeds, were both far more delicious than the tamarind based sweets.

The food was certainly memorable, it was well cooked and presented, challenging the palate at times but also comforting it when necessary. But it’s not just the food that marks out a good restaurant. The service was attentive and the staff always smiling, ready to discuss the food with you. The restaurant itself is relatively simple but comfortable and offers an oasis of peace and refinement away from the all-enveloping noise, crowds and hubbub outside.

The restaurant was reasonably busy, particularly for a Thursday lunchtime, with a cross section of diners including businessmen, ladies who lunch and families with children. At no time was service compromised and as mentioned earlier, Manish made time to visit all his diners. This aspect of service is often lacking in India’s restaurant, they can serve great food but they can’t always do it with great service. Indian Accent definitely seemed to understand this.

I was unable to sample the accompanying wine tasting menu but it seemed to offer relative value, for India, and I was delighted to see South Africa represented by L’Avenir Chenin Blanc 2010, paired with the only option I didn’t have, the main course garlic khada masala chicken.

India is also represented by Sula Dindori Shiraz 2010 to accompany the baked egg keema ghotala. Having tasted this wine earlier in the year at Sula’s vineyard in Nashik (see blog post) I can certainly recommend it.

Indian Accent and chef Manish Mehrotra are doing a superb job of smartening up Indian fine dining. As far as I know, Michelin inspectors don’t go to India but if they did then I’m sure Indian Accent would be a place they would most certainly visit. As should you!

You can find their website here Indian Accent 

Many thanks to Pooja Vir for recommending Indian Accent (you can read her excellent blog here) and also to Asma Said Khan of  Darjeeling Express for reigniting my love of Indian food.

Chef Manish Mehrotra

Chef Manish Mehrotra


The Parkers Arms

This delightful pub in Newton in Bowland, Lancashire has been on my radar for some time. First alerted to it by  @the_A_Stephenson over 2 years ago, I have been trying to find an excuse to eat here. Visiting relatives in nearby Preston at the start of the school half term holiday provided the perfect opportunity to repay some of their wonderful hospitality over the years, and to finally head through the impossibly scenic Trough of Bowland to this busy country pub. The weather was one of those rare blue sunny days that highlighted the natural beauty of the area, enhanced by a blaze of autumnal colour that bounced off an ever changing landscape. The drive to the pub was nothing short of stunning.

Driving through all that natural beauty had left me thirsty, and this being a pub, I needed a pint. A deliciously hoppy golden ale, Lancaster Amber. Crisp, fresh, nutty malt and a thread of citrus with only 3.7% alc, this was an excellent choice for lunchtime drinking.

Lancaster Amber

Lancaster Amber – isn’t she beautiful!

With my thirst satiated and the kids settled down it was time to get on to the food. With 6 of us there for lunch we were able to order a good variety of food and of course the kids were happy to share their dishes with me in return for a bribe of ice-cream!

First up was the Bowland grouse, rabbit and cobnut terrine which came on a wooden platter with a piccalilli that was packed with well balanced and spicy flavour. Juicy, tender chunks of meat in the terrine contrasted with the light crunch of the cobnuts. We were off to a great start!

Bowland Grouse, Rabbit and Cobnut Terrine

Bowland Grouse, Rabbit and Cobnut Terrine

Other starters included a potato and Lancashire cheese cake that featured a soft potato base topped with a crunchy and comforting cheese layer laced with a smokey aspect. The accompanying tomato based sauce worked well but this dish lacked the complexity of the terrine and would perhaps become more of an obvious choice as the winter draws closer.

Potato & Lancashire Cheese Cake

Potato & Lancashire Cheese Cake

I didn’t taste the Muncaster crab tatin but it was certainly well presented and the speed with which it disappeared along with the soft murmurs of approval suggested that it was equally well received.

Muncaster Crab Gratin

Muncaster Crab Gratin

Before moving on to the mains, we got our first hint that not all was well in the kitchen – somebody was on the receiving end of a Gordon Ramsay style attitude re-adjustment! We had a bit of a wait for the mains to arrive, but the restaurant was busy and we were enjoying the wine, a particularly good value René Rostaing Cuvée Terroirs Cote Rotie 1997, that was hitting the spot with its cherry, leather and herbal profile, so there was no rush.

The kids were served first, with my youngest being ambitious enough to go for the pie of the day, rabbit and ham. Chunks of savoury rabbit had a pleasingly deep flavour and the salty ham was a tasty foil. The filling was juicy, tender and satisfying, wrapped in a crispy crust pastry that found enough favour with my son that he didn’t save me any for sampling! Being a typical 8 year old he kindly saved the Kale for me…

Hand Raised Rabbit & Ham Pie

Hand Raised Rabbit & Ham Pie

I went for the same as my daughter, Cockerham salt marsh lamb and Morecambe bay cockle pudding. This was a triumph of a suet pudding, remarkably light and seasoned with spicy black pepper. Chunks of lamb had been cooked to perfection leaving them meltingly tender but still full of rich meaty flavour and working in harmony with the soft, tangy cockles – a delicious combination that surely takes its inspiration from beef and oyster pie. The silky, creamed mash potato had a lighter touch with the butter than I’ve had at other establishments and was certainly the better for it with this particular dish.

Cockerham Salt Marsh Lamb & Morecambe Bay Cockle Pudding

Cockerham Salt Marsh Lamb & Morecambe Bay Cockle Pudding

Also on the table was the main course from the very reasonably priced Sunday Roast special, slow roast belly of Bowland Pork. As it should be, this was meltingly soft with an exceptional flavour not just from the obvious quality of the meat but also the spices such as star anise that had permeated into the meat. The skin was crispy and provided enough crunch to match the tender pork. Kale and roasted root vegetables contributed plenty of interest alongside crispy roast potatoes, roasted apple sauce and a well balanced cider gravy.

Slow Roast belly of Bowland Pork

Slow Roast belly of Bowland Pork

The wonderfully sunny day had obviously brought out hordes of people wanting to enjoy what could be the last sustained sunshine before the winter draws in and it seems that they all wanted to eat at the Parkers Arms. With over 70 walk-ins on top of the reservations, the staff were stretched to the limit, not helped by being 5 short apparently. This manifested itself in longish waits between courses and stress in the kitchen spilling out with an occasional Ramsay rant. Understandable, but I didn’t really want my kids to hear that.

When the desserts did arrive, they were indeed worth the wait with the Clitheroe apple and custard tart coming first. Gorgeous presentation, first bite with the eyes stuff. The pastry base was crisp and thin, topped with caramelised apples and soft runny custard. The salted caramel wasn’t just for show, it added another dimension to the dish that kept me going back for more. I didn’t want to share this dish with my wife but something told me it was in my best interests to do so!

Clitheroe Apples & Almond Custard Tart with Salted Caramel

Clitheroe Apples & Almond Custard Tart with Salted Caramel

In exchange for what I had grudgingly left of the apple tart I got to try the Wet Nelly which seemed to be an interesting combination of fruit cake, Christmas pudding and mince pie. Sweet, filling and in need of the excellent crème anglais served with it, small portions recommended!

Wet Nelly

Wet Nelly

Last up was the chocolate melting pudding, which performed exactly as advertised. Again I didn’t try this but the sparklingly clean plate left behind was testament to my guest’s enjoyment of this particular dish.

70% Callebaut Chocolate Melting Pudding

70% Callebaut Chocolate Melting Pudding

This was a delicious meal with well executed cooking and priced extremely well, make no mistake there is some very good value here. We were left a little deflated by the service and the stress coming out of the kitchen but I suspect that had more to do with the weather and the number of people taking advantage of it than anything else. That certainly wouldn’t put me off returning in future and I would be very happy to recommend the Parkers Arms to foodie friends, just try and choose a quieter time!

I’d like to pass on my thanks to Andrew Stephenson for his recommendation and you can read his fascinating blog at the link below for more thoughts on North West England dining.

Andrew Stephenson blog

Parkers Arms website