New Delhi: Chef Manish Mehrotra made blue cheese naan a nationwide favourite. Now, he is pushing boundaries at his newly opened restaurant, Nisaba, in New Delhi’s Sunder Nursery. The menu there is packed with experiments, from baked rasmalai and potato wafers with ice cream to Motihari mutton.
When asked about his comfort food, the celebrated chef rattles off a list that is refreshingly simple. And, it is a blend of street food and home-cooked meals.
“Maggi, bhel puri, khichdi, dal chawal with sukha aloo, and samosa,” he said, almost in one breath.
For the former Indian Accent chef, Delhi tops the list of Indian cities famous for its food scene, followed closely by Lucknow and Amritsar. His top five destinations for a great gastrointestinal experience also include Mumbai and Chennai. Then comes a sudden realisation.
“I can’t do without Kolkata. The food is so good,” he added.
Also read: Indian Accent chef Manish Mehrotra is back with Nisaba—Hathras hing to chestnut chakri
Favourite restaurants & chefs
Mehrotra also has a shortlist of restaurants that have left a lasting impression on him.
Topping the list is Naar in Kasauli, Himachal Pradesh. Chef Hussain Shahzad’s Mumbai restaurants, O’Pedro and Papa’s, as well as Chef Regi Mathew’s Kappa Chakka Kandhari in Chennai, feature on Mehrotra’s list.
And then there is Farmlore in Bengaluru and Swati Snacks in Mumbai, though, once again Mehrotra finds it hard to stop at five.
“China Kitchen for duck, Vaishno Chaat Bhandar in Kamla Nagar, there are so many, I can go on,” he said.
Mehrotra is a strong believer that India needs more chefs and has room for everyone. He is generous in his praise for the younger generation.
The Indian chefs, according to him, one must look out for are Chef Hussain Shahzad, Chef Prateek Sadhu (Naar), Chef Gresham Fernandes (Bandra Born), Chef Rijul Gulati (Indian Accent, Mumbai), Chef Varun Totalani (from Masque), and Chef Himanshu Saini (Trésind Studio).
“I’m so proud of Himanshu, he’s the first Indian to earn three Michelin stars. All these chefs are truly doing a seva for Indian food,” Mehrotra added.
(Edited by Ratan Priya)