CHEF MANISH MEHROTRA REFLECTS ON 30 YEARS OF CULINARY EXCELLENCE AND THE VISION BEHIND NISABA.
Wednesday, 15/July/2026: In an exclusive interview with REFT Today, celebrated Chef Manish Mehrotra reflected on his extraordinary journey spanning more than three decades in the hospitality industry, sharing the experiences that have established him as one of the pioneers of modern Indian cuisines. He spoke about his influential 16-year tenure at Indian Accent, where his innovative culinary philosophy transformed Indian fusion cuisine into a globally recognised dining experience. From New Delhi to New York and London, Chef Mehrotra’s creative approach of blending authentic Indian flavours with contemporary international techniques has helped redefine the global perception of Indian gastronomy. During the conversation, he discussed the milestones, challenges and inspirations that shaped his career while emphasising that innovation must always remain rooted in the authenticity of Indian culinary traditions. His work continues to inspire chefs across the world and strengthen India’s position on the international fine dining map.
(Left): Exterior and (Right): Interior of NISABA.
Speaking about NISABA, his newest culinary venture located at Sundar Nursery near Nizamuddin and Humayun’s Tomb in New Delhi, Chef Manish Mehrotra explained how the restaurant is designed to celebrate India’s diverse culinary heritage through thoughtfully curated dishes with a contemporary perspective. He shared that NISABA offers guests an immersive dining experience where regional Indian flavours, seasonal ingredients and modern presentation come together without compromising authenticity. The food which is served at NISABA are the Indian cuisines for modern India. Built on decades of culinary excellence and innovation, the restaurant reflects his passion for storytelling through food while honouring India’s rich gastronomic legacy. With his continued commitment to excellence, creativity and world-class hospitality, Chef Manish Mehrotra remains one of the most respected names in the hospitality industry, taking Indian cuisine to new global heights and inspiring the next generation of culinary professionals.
(Left): Chilli Tomato Crab Ghotala, Singapore Lime (Right): Dry Butter Chicken
INTERVIEWED: CHEF MANISH MEHROTRA
PICTURE COURTESY: TEAM NISABA
INTERVIEW TAKEN BY: KHATIBAH REHMAT (Senior Journalist)
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