Delhi’s First Indian Japanese Restaurant – INJA

Acclaimed global designer, Samar Zakhem has planned the space using ordinary elements, particularly stone and wood, to conjure feelings of ease and relaxation while also residing true to the sumptuous and graceful identity of the brand. This edifying mix impeccably fits Chef Adwait Anantwar’s Ideology about food which took inception through an idea that struck him while living in Dubai. Long fascinated and rivetted by Japanese gastronomy in his cooking progress. He comprehends the need for people to put markers on food, tapping everything in appropriate groupings, but he also efforts to break this outline and make something new, outer of these confines. Being an Indian chef, he felt an obligation to make Indian food, but within this category, he is choosing this melange. By working with top notch ingredients and without being limited by tradition in this brand-new restaurant offering Indian Japanese as the name suggests! Reason enough to make me drive all the way from Gurgaon to Friends Colony!

Coming to the taste of the food, the ‘Shisho leaf, Tuna & Pomello Chaat’ is a stunner of a dish, an innovative mash up of Indian and Japanese traditions with tamarind ponzu and jhakiya seeds overtone, the shisho leaf tempura with a topping of the Chaat takes you to Benaras and Tokyo at the same time!

The Alaskan King crab ‘Rajkachori’ is an unconventional version of interesting indo jap ingredients…A true A lister!  The ‘Lobster Rasam Chawanmushi’ is outstanding! ‘Kushiyaki’ aka the chicken wings with the jaggery and tamarind teriyaki and smoked Kashmiri chilli is a winner of a dish, though I would like a wee bit more of the Indian Angle.

The ‘Shorshe Macch Donabe Pot’ where the Seabass is cooked on a robatayaki has pin sharp flavours, a little more sauce and it would be perfect! Recommendations go all out for the ‘Suzuki Okinamasu’ with 7 days fermented mango achar. All in all, a stunning nuptial amid the intricacies of vigorous Indian elements and the subtle nature of Japanese practices. To drink, trend setting cocktails are tailor made for INJA’s high rolling punters crafted by mixologist, Kumar Mangalam offering unique intriguing drinks like the Inja Secret Tea, that pair beautifully with singular dishes on the menu. 

Very welcome to Delhi …. INJA!

Presenting an enthusing merger of Indian and Japanese cuisines, the menu is a compatible blend of gallant flavours, spices, and vibrant colours of the Indian cuisine with the delicacy, raw quintessence, and specific practices of Japanese cuisine, placing the IN from India and JA from Japan in symphonic alliance. 

 

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