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Are you looking to savour authentic Japanese in the capital of India? You cannot not mention INJA, a brainchild of Chef Adwait Anantwar. It is the first of its kind not just at home but across the world because it brings a melange of Indian and Japanese cuisines to your plate. Started in collaboration with Mr Manav Thadani, Founder and Chairman of Hotelivate, it now ranks in the 14th position on India’s Top 50 Restaurants 2024 list published by Condé Nast Traveller and Zomato.
“Combining Japanese and Indian cuisines is a challenging endeavour, as Japanese food is characterized by its delicate nature, clean and subtle flavours, and a strong emphasis on technique. Conversely, Indian cuisine boasts a diverse range of ingredients, resulting in a complex flavour profile,” read an excerpt on the official website of the restaurants where you can review the menu or reserve a seat.
It is a no brainer that combining the two was a task, even for a maestro like Chef Adwait Anantwar. But he did it and how. He invested a lot of time in research and experimented with ingredients and recipes to create INJA what it is today, a one-of-a-kind place to enjoy appetising food.
Image Credit: INJA/ Instagram
Chef Adwait Anantwar’s Journey
Chef Adwait Anantwar is a name that revolutionised Indian cuisine in the United Arab Emirates. The interesting aspect of his life is how he discovered his passion for cooking while he was studying software applications. He moved to the UAE in 2014 and the rest is history.
In an interview with Slurrp, he said, “I learned that while a dish may be a personal favourite, it may not necessarily be appreciated by everyone, emphasising the importance of menu balance. This was also the time when I started making culinary trips to different countries, exposing myself to flavours I had never experienced before. This, I believe, added to the flavour library in my brain, so to speak.” This was the transitioning period for the chef while he was a Head Chef at a Dubai restaurant.
“I admire the minimalistic approach of Japanese cuisine and the discipline Japanese chefs exhibit in the kitchen. While studying Nikkei cuisine, it made me wonder how these two distinct cuisines (Japanese/Chinese and Peruvian) could come together, which happened organically due to the migrant population in Peru. So, why not Indian and Japanese? However, one major reason was the drive to be "different," which compelled me to create INJA," he added while speaking about the restaurant in New Delhi.
Image Credit: INJA/ Instagram
Inja’s Menu
Located in New Friends Colony in New Delhi, INJA boasts luxurious interiors. Not to mention their sophisticated plating that adds to the dining experience for an epicure. Starting with small plates, the menu features paniyaram, harumaki, momo ‘miso’ soup, lobster rasam ‘chawanmushi’, and more.
Moving on to cold and raw, you can order palak paneer ‘sarada’, papad & achar ‘okinamasu’, and hokkaido scallops ‘panta bhat’ among others. This transitions to big plates comprising lamb chops, grilled cabbage ‘peanut thecha miso’, baby chicken, and Vizag shrimps ‘raw mango yuzu kosho’.
If you want to load on carbs, you must order donabe pots, tantamen ramen ‘pandhra rassa’, and zaru udon ‘khasi curry’. While the menu of INJA is compact, every dish is loaded with flavours that will leave your taste buds tantalised.
