The vivid landscape of fusion food in India is diverse. But even with so many options to choose from, there's still a closeted hunger for more innovation, more experimentation, more experiences. Just more and more. Inja, Delhi's newest Indo-Japanese restaurant, promises a dance on your tastebuds. Located at the newly renovated Manor Hotel, Inja is housed in a contemporary set-up that lays the foundation for the modern cuisine journey you embark on from the moment you arrive. The industrial interiors are robust yet minimal so that it does not take away from the flavourful experience served fresh in front of you. Inspired by Japanese and Indian flavours, the cuisine at Inja was not born out of an accident. The intentionally crafted dishes all have a story to tell. With the Ume Highball cocktail to start, here was ours at this restaurant.
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Innovation and skill are the running theme for every dish on the meticulously crafted menu. The chaat is reimagined in many ways to ring in a sense of nostalgia but also of mystery until that first bite. With the Shisho Leaf Tuna and Pomelo Chaat and the Alaskan Crab Raj Kachori, the visual treat and the flavour bombs on our tastebuds were the perfect match. The tuna tartare served with a batter-friend shisho leaf comes close to the street food favourite - the palak patta chaat, only more refined, of course. It is so delicate, that you can almost eat it with your hand.
Shisho Leaf Tuna and Pomelo Chaat
The raj kachori, an enormous ball of creamy, luscious and generously stuffed with crabmeat deserves a separate fanbase altogether. Inja ensures you've never imagined or eaten anything like this before, truly.
Alaskan Crab Raj Kachori
A dining experience at a Japanese restaurant without trying their sushi is like going to the gym for a nap. So, we were obviously looking forward to the sushi at Inja. Only like everything on the menu, this one had a twist too. Chef Adwait personally served the Gobi 65 Maki Sushi with a cautionary rule sans the usual paraphernalia. No soy, no wasabi but it was no problem. After picking and popping the sushi in our mouths with quick precision, we knew exactly why. The structure and dimensions of the sushi stay intact but the Indian masalas of the traditional South Indian Gobi 65 preparation instantly melt in the mouth.
Gobi 65 Maki Sushi
Consider us a convert from the regular chicken wings with our drinks from the moment we saw the Kushiyaki - Koji Chicken Wings seated in front of us. Infused with the exotic flavours of tamarind, jaggery teriyaki, and a touch of smoked Kashmiri chilli, skewers of the juiciest chicken that looks and tastes just as delectable.
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Kushiyaki - Koji Chicken Wings
Another interesting feat of our memorable meal was the vegetarian version of the Koji Chicken Wings Kushiyaki. The chicken was substituted for stuffed morel with poblano pepper, black garlic malai marinade and grilled to perfection to make activate the spice buds on your palette.
Kushiyaki - Stuffed Morels
If there is one thing we know for sure by seeing the menu so far, we know that as diverse as the Japanese and Indian touches the dishes here have, so does the pan-Indian-ness. South Indian, Delhi's famous street food, Maharashtrian, Punjabi and even tribal Indian cuisine find their way into this inspired cuisine menu. The Zaru Udon Khasi Curry was one such delight from start to finish. Silky udon noodles bathed in a slate grey curry sauce were good for the soul out of this bowl or so we thought after we swept it clean in one go.
Zaru Udon Khasi Curry
Like all good things, our meal and our experience thereafter came to an end, but with a meal so memorable we're sure we'll be reminded of it from time to time.
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