Where India meets Japan: Inside INJA’s sensory dining experience

In New Delhi, dining at INJA feels less like a meal and more like an experience. Located inside The Manor, the restaurant has spent the past few years establishing itself as one of the capital’s most distinctive dining destinations, and has carved a niche for itself with a concept that brings together two of the world’s most intricate culinary traditions. INJA creates a dining journey by blending Indian regional flavours with the discipline and technique of Japanese cooking.

The vision behind the restaurant is simple yet ambitious. Rather than merely placing two cuisines side by side, INJA explores how ingredients, techniques, and philosophies from India and Japan can work in tandem. The result is a menu that feels balanced and unexpected. Each dish respects the complexity of Indian flavours while embracing the precision that defines Japanese cuisine.

A thoughtful fusion

INJA marks the India debut of Dubai-based Atelier House Hospitality. The concept has been shaped by both Chef Partner Adwait Anantwar and Atelier House Hospitality CEO Panchali Mahendra, whose shared vision has helped define INJA as a space where two rich culinary cultures come together in thoughtful conversation. Each dish reflects this dialogue, respecting the complexity of Indian flavours while embracing the elegance and precision that define Japanese cuisine.

At the heart of INJA’s philosophy is the idea of harmony. Japanese cuisine is known for its minimalism and technique-driven approach, while Indian food celebrates bold spices and layered flavours. By bringing these together, the restaurant creates dishes that feel refined but still comforting.

This cross cultural approach is reflected across the menu. Dishes such as the Aburi Scallop, served with shiso coriander chutney and pipli, bring together Japanese grilling techniques with distinctly Indian aromatics. The Himalayan Trout Tataki pairs delicate slices of trout with mejinga oil and soy ponzu, highlighting the balance of freshness and depth that defines the restaurant’s cooking style.

Elsewhere on the menu, Murgh Farcha X Okonomiyaki reimagines a beloved Indian classic through Japanese inspiration, combining crisp Murgh Farcha with okonomiyaki sauce, kewpie mayo and an onsen egg. The Dashi Maki Tamago offers another example of this culinary exchange, pairing soft Japanese rolled eggs with smoked tomato chutney and myoga.

The restaurant’s tasting menu takes this exploration even further. Each course is designed to showcase how ingredients and culinary ideas from both countries can come together and create a journey that unfolds thoughtfully.

Celebrating India’s regional ingredients

A key part of INJA’s identity lies in its use of regional Indian ingredients, many of which are rarely seen in fine dining. By incorporating them into its menu, the restaurant not only highlights India’s diverse culinary landscape but also gives these ingredients a new stage.

This philosophy continues in dishes such as the Gulkand Pork Cha Shu, where soy braised pork belly infused with gulkand is finished with robata char, daikon rose and karashi dressing. Another creation is the Tebasaki Gyoza Silbatta Shio, where stuffed chicken wings inspired by Japanese tebasaki and gyoza are seasoned with silbatta ground salt and finished over robata.

Each dish reflects the idea that regional ingredients can travel across cuisines while still retaining their identity.
A cocktail experience inspired by the five senses

INJA’s creativity extends beyond the plate. The recently-launched Panch Indri Cocktail Menu takes inspiration from the Ayurvedic philosophy of the five senses, offering drinks that engage taste, smell, sight, touch, and sound.

Crafted by Head Mixologist Supradeep Dey, each cocktail focuses on a specific sensory experience. The Satori Hi Ball plays with sound and texture through playful pop rocks on the rim, while the Inja Essence highlights aroma with Kashmiri kahwa tea and yuzu. Masquerade explores taste through layered flavours of garam masala, mirin, and mezcal.

A destination for experiential dining

Recognised on Asia’s 50 Best Restaurants Extended List 2025, INJA continues to gain global attention for its unique culinary vision.

Guided by the culinary direction of Chef Adwait Anantwar and the larger vision of Panchali Mahendra and Atelier House Hospitality, INJA has evolved into a space where creativity, cultural storytelling, and craftsmanship intersect.

More than just a restaurant, it offers an immersive experience where ingredients, techniques, and cultures intersect. At INJA, the dialogue between India and Japan unfolds one course at a time, inviting diners to discover how beautifully two distinct culinary worlds can come together.\

All images: The brands

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