Founded 2009

Chef Manish Mehrotra

Kitchen Modern Indian

Atmosphere contemporary fine dining

Chef Manish Mehrotra is one of India’s most prominent chefs. He’s restaurant ‘Indian Accent’ located in a New Delhi, won numerous international awards, including: best restaurant in India, #9 in the 50 best restaurants in Asia list for the second consecutive year (2015-16). Furthermore, it’s the only Indian restaurant that made it into the global World’s 50 Best Restaurants list (#87), being “a restaurant that serves the most creative food in the Indian sub-continent.”

Chef Mehrotra is considered as one of the founding fathers of contemporary Indian cuisine, and a world renowned culinary expert. He became a local celebrity (including a guest appearance in the Indian Master Chef, and winning the first place in the Indian reality cooking show Foodistan). but still, he modestly insist that the food and flavors are the true heroes in the kitchen.

Mehrotra, who studied hotel management in Mumbai, went on a 9 year journey across Asia to explore various local cuisines. He then moved to London for a few years, where he discovered the classic European cuisine. The influences he gathered along the way can be seen in the gourmet dishes served in Indian Accent, which combines innovative techniques and western ingredients with traditional Indian flavors.

In early 2016, Mehrotra opened the New York branch of his successful restaurant, which immediately received critical acclaim.

Signature dishes
  • Beetroot and peanut butter tikki, caper wasabi chutney, quinoa puff
  • Meetha Achaar Spare Ribs, Sun Dried Mango, Toasted Kalonji Seeds
  • Potato Sphere Chaat, White Pea Ragda
  • Duck Khurchan cornetto, Golden garlic raita, Chili chutney
  • Warm Doda Burfi Treacle Tart, Homemade Vanilla Bean Ice Cream

One more thing Chef Mehrotra recalls how during the first year, every day there were diners who got up and left after reading the menu, because the restaurant served no "mandatory" Indian dishes like butter chicken and Biryani rice. Mehrotra was determined – rightly so in retrospect - and the local conservative crowd learned to appreciate the contemporary cuisine.

Contact The Manor Hotel, 77, Friends colony West, New Delhi, Delhi 110065, India
+91 11 4323 5151
Website

“His cooking is an eclectic marriage of world food and Indian culinary philosophies that results in wacky-sounding but sublime, intelligent dishes."

worlds 50 best restaurant

Chef Q&A Manish Mehrotra

Manish Mehrotra
My restaurant's secret:
Khatirdari / Indian Hospitality
My 3 most favorite ingredients:
Coconut, Oyster Sauce, Chaat Masala
The dish I love cooking the most:
everything
The most exciting moment in my career:
opening Indian Accent in Delhi
The best cooking advice I have ever received:
always taste before you serve
The person/people that I was most excited cooking for:
Amitabh Bachchan
My guilty pleasure is:
big fat steak with extra butter & mashed potatoes
My ideal last meal would be:
Khichdi
The next 'big thing' in the culinary world is:
mother’s recipes on the menu
The best restaurant in the world:
there are many
In Tel Aviv I’m looking for:
culinary journey, amazing food experience & lots of learning

Founded 2013

Chef Yuval Ben Neriah

Kitchen AsiaTerranean – a personal interpretation of street food from Eastern-Asian countries

Atmosphere Asian, luxurious & very stylish

Right Before opening Taizu, Chef Ben Neriah and his two sous-chefs went on a three month long excursion to five countries in South East Asia: China, Cambodia, Vietnam, Thailand and India. There they encountered raw ingredients, spices, sauces, cooking and eating methods, textures, colors and flavors that all served as an inspiration for the kitchen of Taizu – which combines authentic Asian food, with a local and personal interpretation, modern cooking techniques and a real vision. The menu has a variety of dishes. The atmosphere in one of the most luxurious restaurants in the city is jubilant and sexy.

A mere year after its opening, in 2014, Taizu won the coveted after title, “Time Out’s Best New Restaurant”, and Ben Neriah was elected as chef of the year at the magazines’ Awards. This year Taizu continues to receive rave reviews and has won the ‘Best Restaurant’ – the most prestigious award.

Signature dishes
  • Taizu Tartar | Crispy Rice Cone | Black Sesame Seeds | Soy Foam | Flying Fish Roe
  • Shrimp Salad |Vietnamese Herbs | Crispy Shallots | Tamarind | Shrimp Crackers | Soft Boiled Egg
  • Scallops Har Gow | Turmeric Root |Coconut Cream | Chili Paste | Caramelized Cashew Nuts
  • Black Cod Fish | Tomatoes Honey | Peanuts | Crispy Shallots | Chili | White Peach

One more thing Every Sunday the restaurant hold Indian Nights that have become very successful.

Contact 23 Derech Menachem Begin, Tel Aviv
03-522-5005
Website

"The Buzz is justified. Yuval Ben Neriah’s new restaurant Taizu is indeed beautiful with excellent and contemporary food. This is exactly what a fancy Pan-Asian restaurant looks like in the world. This is exactly how it is managed"

Sagi Cohen , “Haaretz”

Chef Q&A Chef Questionnaire for Yuval Ben Neriah

Yuval Ben Neriah
My restaurant's secret:
To be able to convey to the restaurant’s customers my culinary experience in Asia.
My 3 most favorite ingredients:
Green chili, cashew nuts and coriander.
The dish I love cooking the most:
Every dish that challenges my palate.
The most exciting moment in my career:
The first service in Taizu when I saw my dream come true.
The best cooking advice I have ever received:
Always learn and always innovate, never become to cocky.
The person/people that I was most excited cooking for:
I get excited every day, and every day I have to stay cool in order to run the kitchen.
My Guilty Pleasure:
Abroad – McDonald’s, and in Israel I’ll eat something at Dabush, on evenings when I drink.
My ideal last meal would be:
At home, with my wife, my newborn baby girl and our dog.
The next 'big thing' in the culinary world is:
The Indian cuisine, what else.
The best restaurant in the world in my opinion:
Any street food cart in Vietnam. It’s hard to choose which one.