The secret is out—here’s where chef Manish Mehrotra is cooking next

Chef Manish Mehrotra needs no introduction. The culinary mastermind who once helmed Mumbai’s Indian Accent at BKC has long been a favourite among food lovers and fine-dining loyalists. But ever since he announced his exit from Indian Accent, culinary enthusiasts could not stop guessing what his next move might be. While he hasn’t committed to a new kitchen just yet, Chef Mehrotra has been keeping busy with some exciting collaborations, including one with the Michelin-starred Junoon in New York. And now, he’s back in Mumbai with another one, this time at Hakkasan. 

A limited-edition collab between Chef Mehrotra and Hakkasan’s Head Chef Raymond Wong, the new menu—titled When India Met Canton: Silk & Spice—and contrary to what one might think, this collaboration is not about fusion, far from it actually. “This wasn’t about blending flavours—it was about balance,” says Chef Raymond Wong, master chef at Hakkasan Mumbai.

For Chef Wong, the goal was to create something that felt collaborative, not competitive. “Manish and I each brought our own language to the table, without trying to speak over one another. We allowed our styles to sit side by side, in rhythm rather than in competition. Silk & Spice is a quiet conversation between two traditions, told with respect.”

Chef Mehrotra brings back elements of his early pan-Asian repertoire—something he hasn’t done in nearly 15 years—layered with the kind of ease and confidence that only comes with time. “Over the years, my focus has been Indian food, but this collaboration is an exciting opportunity to revisit those early flavours and share them once again,” he says. 

Over seven courses, the menu plays with contrasts: bold Indian flavours prepared with modern Cantonese cooking techniques. Picture a cold appetiser in the form of a creamy cheese resting on a crisp lotus root infused with Thai herbs. Or a delicious spiced lamb shank served alongside a coconut and mustard flavoured sauce. And of course, feed your truffle addictions with Chef Wong’s mouthwatering imperial seafood truffle. 

There’s no word yet on where chef Mehrotra might head next—whether a new restaurant is on the horizon or if this era of creative collaborations will continue a while longer. But if Silk & Spice is any indication, he’s definitely cooking up something interesting. 

All images: Detales Brand Communications

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