At INJA, dishes blend the flavours of Japan with India’s bold spices
BY KARAN PURI
Have you ever thought of a restaurant having Indian and Japanese in the same menu? Well, it was Chef Adwait Anantwar’s sheer genius that he dreamt up something like this and that’s how INJA (In + Ja = Indo + Japanese Fusion Food) was born.
Founded by Dubai-based restaurant group Atelier House Hospitality, INJA is located in The Manor Hotel, the former home of Indian Accent, which can be easily accessed from any part of Delhi NCR.
The restaurant’s design mirrors this cultural fusion, with Japanese elements like clean wooden surfaces and bonsai harmonising with vibrant Indian touches, such as Mughal trinkets and peacock-coloured fabrics. This meticulous integration extends to features like the Itajime Shibori framework in Indian silk, copper-toned ceilings, and floating artifact shelves that invite guests to explore the captivating intersection of Indian and Japanese cultures.
To its credit, in a short span of time INJA has firmly established itself as a renowned fine dining Indian-Japanese fusion restaurant. And what better time to visit it than now as Adwait has introduced his latest gastronomical innovation – the ‘Hawker High’ tasting menu, which draws inspiration from the precision and authenticity of Japanese street food as well as the diversity and aromas of Indian street cuisine capturing the best of both worlds.
Dishes were perfectly paired with cocktails in the menu. I strongly believe that food and wine pairing is an art so the experience was like no other.
The first dish that we tasted from the menu was the Hamachi Bombay Sandwich. A cultural and integral part of street foods of Mumbai, the cheese and vegetable sandwich is familiar to all. Featuring Hamachi sashimi, wasabi potato, sweet potato chips, ito-katso, and sandwich chutney or the koji chicken wings adorned with tamarind and jaggery teriyaki and a hint of smoked Kashmiri chilli, it was a treat for the senses.
I was as excited to see the next dish from the chef’s tasting menu: the Japanese Bhel! It was full of Japanese flavours but with characteristics of chat from India. Just like a street vendor prepares bhel with so much passion, Adwait showed and explained about the ingredients used in the Japanese Bhel, and literally I could not put my hands off this fusion food. The fusion was done so well that it tantalised the senses.
Next, we had the Amritsari Spider Crab “Maki” which was tangy. It was a mix of tempura soft shell crab, Amritsari mayo, wasabi tobiko and nori salt. Again this struck the right chord. We then moved on to Lobster Rasam Chawanmushi. It was the rendition of the classic Japanese Chawanmushi dish, with delightful South Indian flavours – silky savoury egg custard, butter poached lobster tail in rasam masala.
But that’s not all. The other must-have dish on the special tasting menu was the outstanding Koji Chicken Wings. Prepared with tamarind, jaggery, teriyaki and smoked Kashmiri chilli, this dish was bursting with flavours.
According to Adwait, the wings were marinated with koji first, and then skewered and grilled over charcoal. It’s then brushed with tamarind, jaggery glaise. Not surprisingly, they were a delightful mix of sticky, sweet and spicy flavours. The whole idea was to create Indian flavours similar to a teriyaki sauce and the chef was spot on. Then we tried the Edamame Kulcha, which had smoked scamorza kulcha, nori dust, togarashi butter and ema datshi. The explosion of flavours from this lingered on as I went through the next courses.
Next up, we went for Kake Soba “Gundruk” – a mix of soba noodles, radish leaves, wasabi curry which tasted real good.
Another treat on the tasting menu was Shahi Tukda. Now, if you are a desi dessert lover, can you imagine an Indo-Japanese fusion Shahi Tukda? To his credit Adwait got it just right. This Shai Tukda, which consisted of Japanese milk bread, sour cherry compote, macerated fresh cherries, goma crumble and yuzu rabdi, was quite simply an extraordinary creation that tasted simply out of the world.
Clearly, everything at INJA had a lot of thought behind it – in fact, it was a story-telling experience like no other. It’s a culinary theatre that truly encapsulates the heart and soul of hawker’s culture!
In the hands of Adwait, every dish transforms into a compelling narrative, seamlessly blending the umami-rich precision of Japanese street gastronomy with the aromatic and spirited chaos of Indian street food.
Each dish, as a chapter in a culinary novel, unfolds a tale of tradition and innovation, inviting diners on a sensory journey through the vibrant streets of Japan and the lively bazaars of India.
Panchali Mahendra, president of The Atelier House Hospitality, conveyed her delight, stating: “We are excited to bring to our patrons a menu that is not just about food, but about the story of cultural harmony. The ‘Hawker High’ menu is a symbol of progression of amalgamation of Indian and Japanese cuisines.”
Adwait truly possesses an extraordinary and innovative approach, as he taps into your memories and challenges your palate to grasp the various flavours, textures and influences within the realm of culinary art.
The immersive ambience at INJA transforms into a vibrant street market scene, setting the stage for an unforgettable dining experience as patrons embark on this gastronomic odyssey. The ‘Hawker High’ menu is a celebration of the dynamic spirit of two distinct hawker cultures merging the meticulous craft of Japanese street cuisine with the rich diversity of Indian street food, creating a symphony of flavours and aromas.
By all accounts, it’s a unique culinary experience that’s not to be missed.
