The world-famous Indian Accent gets together with another Asian favourite, Nadodi from Kuala Lumpur, to create an extraordinary collab.

Smoked duck shami, crispy sevai, barberry chutney by Indian Accent

As it celebrates 15 years of culinary excellence, Indian Accent has been travelling across Asia. The restaurant, located at The Lodhi, New Delhi, named as the World’s 50 Best restaurants, and also Time magazine’s top 100 places, currently has a residency at the Anantara Siam Bangkok Hotel and has already done a popup in Tokyo as well as one at Nadodi, Kuala Lumpur. They recently welcomed Nadodi to New Delhi, which was an delightful integration of South Indian, Sri Lankan, and inventive Indian flavours.

The culinary brilliance of Chef Shantanu Mehrotra from Indian Accent and Chef Yavhin Siriwardhana from Nadodi, a Michelin Star selected restaurant in Malaysia for two consecutive years, came together thanks to The Soul Company. Shantanu Mehrotra, Executive Chef, Indian Accent New Delhi was at Nadodi Kuala Lumpur in August and now Yavhin Siriwardhana, Executive Chef of Nadodi has just been to New Delhi, with a collaboration that elevated the culinary landscape even further. Guests can expect a harmonious blend of traditional Indian ingredients with contemporary flair, experiencing both Indian Accent's innovative approach and the nomadic heritage through Nadodi’s unique culinary lens.

“As Indian Accent celebrates 15 years of culinary excellence, we are thrilled to partner with Nadodi for this one-of-a-kind culinary collaboration,” says Chef Shantanu Mehrotra. “Chef Yavhin’s masterful exploration of Nomadic cuisine beautifully complements our philosophy of inventive Indian flavours. Together, we have crafted a menu that seamlessly blends the familiar and unexpected. This collaboration is a testament to our shared passion for pushing culinary boundaries and creating unforgettable dining experiences."

Nadodi's Biryani and Kiwi salad

Chef Yavhin Siriwardhana, a second-generation Malaysian with Sri Lankan and Malayali roots, leads Nadodi’s kitchen with a deep passion for preserving the authentic tastes of his heritage while infusing them with innovative techniques. "We are thrilled for this collaboration as we bring together the essence of Nadodi and the inventive spirit of Indian Accent,” he says. “It’s an exciting journey that will showcase the perfect harmony between both brands.”

Lamb Legacy by Nadodi

An Evening of Culinary Magic

This exclusive collaboration featured a specially designed menu that blends the best of Indian Accent and Nadodi. We started with Indian Accent’s classic mushroom soup in a tiny glass, and the tiny blue cheese mini parathas. Then came a tangy Burrata Paddi Chaat, a tiny Thosai by Nadodi and a Cashew Ambul-Thiyal. A particularly refreshing dish from Nadodi was the Curry in a Glass, with seasonal vegetables in a curry, and spiced rice. From Indian Accent, the Arbi Galawat, crispy sevian, strawberry and green chilli chutney, and Achar Paneer, charred coriander curry, and pickles, are two classics that are loved by diners. One of the most surprising flavours came from the Red Kari, a type of beetroot sorbet, and Banana blossom, carrots, paal pariyal, and cashew curry, from Nadodi, along with their famous biryani. Indian Accent’s Black daiy dal, and kulcha completed the hearty mains! From the non-vegetarian tasting menu, highlights of Indian Accent include the duck shaami, crispy sevian, barberries; chicken roulade, home style curry, pickles and more. Nadodi’s offerings include curry in a glass - Jaffna crab curry, crab salad, spiced rice; and lamb legacy - lamb neck, carrots, paal poriyal, lamb jus.

The meal can be beautifully paired with Hibiki Suntory Whisky (Japanese Harmony), The Yamazaki Single Malt Whisky (Distiller’s Reserve), and the 12 year old Yamazaki – all three whiskies made in Japan.

More dishes from Nadodi from the popup

Nadodi’s homage to South Indian nomadic traditions to Indian Accent’s inventive take on Indian cuisine, this was a collab that created special memories.