When we talk about Indian and Japanese cuisines, we’re discussing two culinary worlds rich in tradition and technique. While Indian cuisine is renowned for its bold, vibrant spices and complex layers of flavour, Japanese cuisine embodies simplicity and balance. Over the past decade, the rise of Japanese cuisine in India has been nothing short of phenomenal. The idea of blending these two culinary worlds might sound audacious, even bizarre, to some. But at INJA, nestled in the serene surroundings of The Manor in South Delhi, this fusion is not just a concept; it’s a delicious reality.
INJA’s new tasting menu was created by Chef Adwait, who has reimagined what fusion food can be. His incredible journey from technology to culinary arts is a reflection of the daring nature of the food he offers. We got to try this supremely innovative and delicious tasting menu and also spoke with Chef Adwait to learn more about his sources of inspiration, his creative process, and the cutting-edge dishes that are elevating INJA to the forefront of Indo-Japanese dining.
Chef Adwait’s Exclusive Take on INJA’s Indo-Japanese Feast
1. What inspired you to blend Indian and Japanese flavours in your new tasting menu?
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“This new tasting menu was born from my first trip to Japan—a 14-day adventure in Tokyo that completely changed my perspective,” Chef Adwait shares. Immersing himself in Japanese culture, he discovered the beauty of its minimalistic approach to cooking. “Experiencing Japanese cuisine firsthand, I came to appreciate its subtle flavours, refined presentation, and ability to evoke emotion through simplicity.”
Bringing these elements into Indian cuisine was no small feat. “The goal is not just a blend but to create an experience that highlights the unique essence and contrasts of each cuisine,” he explains. The result is a menu that celebrates both traditions while creating something entirely new.
2. Can you share a moment from your transition from technology to culinary arts that had a significant impact on your cooking style?
Though his shift from technology to the culinary world didn’t directly shape his cooking style, it was a turning point in his life. “I had always felt a deep passion for cooking, hosting, and connecting with people through food. Pursuing it as a career was a natural and fulfilling transition—it felt like coming home,” says Chef Adwait.
The concept of Indian-Japanese fusion first sparked his imagination when he discovered Nikkei cuisine, a blend of Japanese and Peruvian influences. “I thought, if these two unique cultures could come together on a plate, why couldn’t Indian and Japanese flavours find harmony too?” This revelation set the foundation for his culinary exploration at INJA.
3. What is your favourite ingredient to work with in this new menu, and how does it enhance the dishes?
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“For me, Dashi has become a favourite element to experiment with,” reveals Chef Adwait. Dashi, a cornerstone of Japanese cuisine, is a versatile broth that brings depth and umami to dishes.
In the tasting menu, Chef Adwait uses Dashi in two standout creations: a cold Tamatar Dhanya Shorba and a warm Corn Raab Dashi inspired by Rajasthan’s Makki ka Raab. “Given Delhi’s chilly winters, Dashi provides a comforting, flavorful foundation to explore, especially through soups,” he explains. This fusion of Indian flavours with the subtlety of Japanese broths adds a comforting yet sophisticated touch to the menu.
4. Are there any specific cultural elements from either Indian or Japanese cuisine that you are particularly passionate about integrating into your dishes?
“At INJA, we’re passionate about blending the core values of both Indian and Japanese cuisines,” Chef Adwait shares. Japanese cuisine’s precision and emphasis on balance, paired with Indian cooking’s bold flavours and warmth, create something truly special.
“What excites us is how we can bring these two worlds together, offering an experience that is both familiar and surprising,” he says. By integrating traditional techniques from both cultures, the dishes at INJA honour their roots while exploring new possibilities.
5. What kind of experience do you hope diners will take away after enjoying the tasting menu at INJA?
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“We want diners to walk away genuinely surprised by what we have put together here,” Chef Adwait says with a smile. His goal is to challenge diners’ expectations while celebrating the possibilities of fusion cuisine.
“Every dish on the tasting menu is designed to push boundaries, bringing together flavours and techniques from both cuisines in a fresh way. At the end of the meal, we hope they feel like they have tasted something completely new yet familiar—something they will keep thinking about,” he shares.
6. The Timur Panna Cotta is a unique take on a classic dessert. Can you tell us about the flavours of timur and why you chose it for this panna cotta?
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“Timur, also known as Nepalese peppercorn, is something I have always found intriguing,” Chef Adwait begins. With its unique tingling sensation, it adds an unexpected dimension to desserts. “Interestingly, it shares a close resemblance to Japan’s Sancho Peppercorn, which is often used to garnish sushi and sashimi,” he explains.
In the Timur Panna Cotta, Chef Adwait pairs the creamy dessert with the sweetness of Muscat Shine Grapes and garnishes it with Sancho Pepper Leaves. “The unique tingling sensation of Timur adds an unexpected depth to the creamy texture of the panna cotta,” he says, elevating the dessert to a sensory experience.
7. The visual presentation of these dishes is certainly a significant part of the experience. What thought goes into how they are served?
“Visual presentation is crucial, but practicality always comes first,” Chef Adwait explains. Inspired by Japanese minimalism, the plating at INJA emphasises clean lines and functional beauty.
Take the Aam Papad Tuna, served on a mango leaf, or the Watermelon Kulia Chaat, which arrives on an ice block—a nod to Japanese Kakigori. “For the Kadhi Pakoda, we use a bent steel plate, evoking the nostalgia of drinking kadhi from a katori,” he adds. Each dish is meticulously designed to bring together tradition and modernity.
Chef Adwait’s vision for INJA’s new tasting menu redefines what fusion cuisine can achieve. For food enthusiasts who love Indian and Japanese flavours, this menu is an adventure. At INJA, the journey of Indian and Japanese cuisine has only just begun.
Cover Image Courtesy: Supplied
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