Here’s what to expect at the Up North X Indian Accent popup

Chef Rijul Gulati’s baggage has an odd mixture of issues: giant portions of pav, truffles, spice blends, tiny shorba cups and strain cookers. The head chef from Indian Accent, Mumbai, has now landed in Chennai with these and extra for the Up North X Indian Accent popup. “We serve our shorba in these cups. They are handmade in Manipur, each one different from the other, and the small pressure cookers are what we serve our dessert in,” he says with a smile, touching upon how critically they take all culinary facets together with plating.

While Chennai’s Up North, at the Pullman Hotel, is thought for its hearty North Indian meal and experimental fusion flavours, Indian Accent — with outposts in Delhi, Mumbai, and New York — is recognised for its modern method to fashionable Indian delicacies and is on the record of Asia’s 50 Best Restaurants.

Kashmiri morrel musallam
| Photo Credit:
Special Arrangement

“After an overwhelming response last year, we are back in Chennai again,” says Rijul. The seven-course meal will characteristic new dishes and previous favourites from Indian Accent’s tasting menu. “These are staples that one expects at Indian Accent. It’s a signature of the brand, and so we have them at most of our popups,” he explains. The globally-acclaimed restaurant doesn’t imagine in resting on its laurels and strives to innovate always, he says. “We are continuously updating ourselves and evolving with the times.”

Expect their iconic chaats and seasonal produce. “We are inspired by the streets of India, and we always explore what’s around during a season. That way, we celebrate all the flavours, and traditions of India,” says Rijul, who began out with the restaurant in Delhi, earlier than shifting to Mumbai in 2023 to arrange the new outlet.

Alongside the everlasting stars like daulat ki chat, blue cheese naan and shorba, and heat doda burfi treacle tart, the menu right here can even characteristic new entrants like Delhi papdi chaat with kachalu and chana; buttery Malwani shrimp pulao; baked beetroot with goat curd and ravioli fabricated from khandvi; and bite-sized pao bhaji with chilli maska amongst others. And what is the chef’s favorite? “The black cod with pickled masala,” he smiles.

The popup is from September 11-13, 7pm onwards. ₹5,999-plus taxes. Call 9150001758