5/5 Riya S. 9 months ago on Google
Nestled
in
the
heart
of
The
Manor,
New
Delhi,
INJA
is
a
culinary
gem
that
effortlessly
complements
the
flavors
of
Indian
and
Japanese
cuisine.
To
start,
we
sat
outside
in
its
gardens
while
waiting
for
the
bustle
inside
to
calm
down.
The
monsoon
heavy
smell
of
champas
and
wet
stone
made
for
an
excellent
aperitif,
and
as
we
finally
stepped
into
the
restaurant,
I
was
captivated
by
its
elegant
ambiance,
adorned
with
traditional
Indian
artwork
and
subtle
Japanese
accents,
setting
the
stage
for
a
unique
dining
experience.
To
begin
the
adventure,
we
ordered
the
shiso
leaf
tuna
and
pomelo
chaat
which
comes
with
a
tamarind
ponzu.
The
chef
asked
us
to
place
the
shiso
leaf
in
our
hand
while
they
loaded
it
with
the
‘chaat’
and
topped
it
with
jakhiya
seeds.
“Have
it
all
in
one
bite,”
he
said.
A
familiar
instruction
for
those
with
a
profound
affinity
for
Indian
street
food,
and
yet
I
can't
say
that
I
was
prepared
or
knew
what
to
expect
next.
A
mouthful
of
this
dish
is
enough
to
quite
literally
silence
the
mind
and
awaken
the
senses.
Thereafter,
each
piece
was
a
defined
work
of
art,
meticulously
crafted
with
precision
and
creativity.
A
teetotaler
now,
I
asked
for
the
Aam
Pora
next,
the
sober
and
delightfully
distinct
sister
of
the
quintessential
Bloody
Mary,
the
drink
makes
for
an
excellent
meal
companion,
delivering
perfectly
the
freshness
it
promised
on
the
indigo
menu.
The
standouts,
although,
were
the
tempura
fermented
mango
achar
—
which
reinvents
how
we
experience
both,
shrimp
tempura
and
mango
achar—the
Alaskan
king
crab
raj
kachori
with
avocado
espuma,
mango
and
furikake
chutney
and
togarashi,
and
surprisingly,
the
koji
chicken
wings
which
come
with
tamarind
and
jaggery
teriyaki
and
smoked
kashmiri
chili,
and
make
the
meat
slide
off
its
bones
in
one
swift
swish
of
the
fork.
Fusion
for
fusion’s
sake
is
not
what’s
at
play
here
at
INJA,
the
expertly
crafted
dishes
seamlessly
blend
the
bold
and
vibrant
spices
of
India
with
the
delicate
precision
of
Japanese
cuisine
and
craftsmanship,
resulting
in
a
sophisticated
partnership
of
flavors
that
aim
to
delight
the
senses.
Care
has
even
been
taken
to
sample
a
wide
variety
of
sub-cuisines
from
these
vast
regions.
For
example,
the
zaru
udon
khasi
curry,
and
the
vizag
shrimps
yuzu
kosho
strike
a
harmonious
balance
between
prominent
Indian
delicacies
and
the
subtle
umami
notes
of
Japanese
cuisine
and
culture,
leaving
us
wanting
more.
INJA
does
not
disappoint
-
even
the
staff
and
service
are
warm,
welcoming,
and
committed
to
help
you
enjoy
their
vision.
The
knowledgeable
and
cheeky
chef
Adwait
Anantwar
(from
Dubai’s
Mohalla),
and
his
attentive
staff
guided
us
through
the
intricacies
of
the
menu,
explaining
the
concept
and
conception
of
each
dish
that
was
plated,
making
the
entire
experience
more
engaging
and
immersive.
You
do
not
have
to
be
an
epicure
when
you
enter
because
you
will
surely
leave
as
one
under
their
care.
INJA
defies
convention,
and
yet
gives
a
nod
to
tradition.
The
chefs
at
this
remarkable
establishment
have
masterfully
blended
flavors
and
textures
and
pushed
the
boundaries
of
imagination
—
the
dishes
are
not
meant
to
imitate
either
Indian
or
Japanese
mainstream
food;
they
are
meant
to
make
you
feel
a
sense
of
familiarity,
and
amaze
you
with
a
taste
of
innovation.
INJA,
and
those
who
have
worked
relentlessly
to
bring
it
to
life
have
shown
us
what
hospitality
is
at
its
best.
