Mandala Masters to bring Indian Accent for its latest residency to Singapore 

Singapore’s famed culinary residency programme, Mandala Masters,  that previously featured globally acclaimed and World’s 50 Best restaurants such as Narisawa,  Mirazur by Chef Mauro Colagreco, Gaggan Anand and MASL by super power couple Virgilio  Martínez and Pía León, has announced an exciting new two-week residency with multi-award  winning restaurant, Indian Accent from New Delhi.

Featuring celebrated Chef Manish Mehrotra and Chef Shantanu Mehrotra at Singapore’s premier  private members club, Mandala Club, the residency will be held from 9 to 25 May, 2023. The  special event is sponsored by Singapore-based single family office Amaya Ventures, who aim to  introduce the unique flavours and essence of India to Singapore through its finest offering – Indian  Accent.

Indian Accent is ranked the 19^th best restaurant in Asia, on the Asia’s 50 Best list, and has received  numerous awards and distinctions for its innovative homage to Indian cuisine. Chef Manish  Mehrotra, Indian Accent’s Culinary Director, has been recognised as the No. 1 Chef in India by  various organisations and publications, including Culinary Culture and American Express. The  restaurant has also been praised for its contribution to Indian culture and is listed in TIME  Magazine’s ‘World’s 100 Greatest Places’.

During the Mandala Club residency, Chef Manish Mehrotra, hailed as the most exciting modern  Indian chef in the world, will bring his inventive and creative approach to Indian cuisine for the  exclusive two-week residency from Tuesday to Sunday for both lunch and dinner. The gastronomic  experience will feature a choice of 4-,7- or 9-course menus starting at $188++ for lunch, and  $238++ for dinner.

Guests can expect exciting dishes such as Kanyakumari crab with sago pongal and a delicate serving  of caviar, followed by a decadent dessert featuring a doda burfi treacle tart glazed with  caramelised milk ice-cream. Other main course choices include a succulent Wagyu pathar kebab  with bone marrow nihari adorned with lily buds.

Varun Sharma, Head of Bars at EHV International will be present for the duration of the residency,  highlighting Indian Accent’s thoughtfully curated beverage programme which features craft  cocktails and unique infusions.

Additionally, Kevin Rodrigues, Head of Wines at EHV International has developed an extensive  wine list to complement the distinct flavours featured throughout this culinary journey.

Chef Shantanu Mehrotra, Executive Chef at Indian Accent, will be cooking alongside Chef Manish  Mehrotra for the residency along with their 40 strong team. Equally creative and talented  Shantanu has been working with Manish since Indian Accent opened in 2009. Both chefs have  spent over two decades with the EHV International Group, which was founded by restaurateur  Rohit Khattar.

Restaurateur Rohit Khattar, Founder & Chairman, EHV International said, “The great food city of  Singapore has been high on our radar, and we are keenly looking for a permanent abode for not  only Indian Accent, but our other restaurant brands too. This residency initiated by Amaya  Ventures at the wonderful Mandala Club, gives us a great opportunity to showcase our inventive  take on Indian flavours. We hope Singapore embraces us as warmly as New Delhi and New York  have.”

Chef Manish said, “The Mandala Masters residency provides a wonderful opportunity for us to  share our enthusiasm for the exquisite intricacies of our culture by showcasing the harmonies and  subtleties of flavours that can be found in Indian cuisine.”

Zaran Vachha, Managing Director of Mandala Masters, expressed his enthusiasm for the  collaboration with Indian Accent, stating, “We are thrilled to introduce Indian Accent’s distinct  culinary perspective to Singapore, and eager to collaborate with Chef Manish and Chef Shantanu  in creating an unforgettable dining experience for our members and their guests. We pride  ourselves on working with top culinary experts from around the world, and this occasion will be  just as exceptional.”