Michelin-starred London restaurant Benares is teaming up with Indian Accent for a special pop-up in Delhi and Mumbai. Chef Sameer Taneja talks about how he is excited to blend contemporary British flair with India’s timeless flavours.
What are you cooking in your homeland at this pop-up?
We are delighted to welcome guests to enjoy our innovative starters—from sour apple pani puri to a fresh twist on fruit chaat—each one blending traditional Indian flavours with a touch of European flair. One dish I’m particularly proud of is our samosa ragda tartlet, which brings together regional influences from across India in a unique and playful way. Another highlight is our Rajasthani gatte made with gram flour and ricotta, served in a delicately smoked clove yoghurt curry—a modern interpretation of a much-loved classic. For the main course, we’ll be serving a grilled goat’s milk paneer tikka, and to finish, a scoop of chikoo ice cream.
Is this your first pop-up in India?
Yes, this is the very first time Benares will be bringing its dishes to India, and I couldn’t be more excited.
You are partnering with Indian Accent, which has a similar philosophy as yours. What have you imbibed from this partnership?
Partnering with Indian Accent has been a truly inspiring experience. Our shared philosophy of celebrating traditional Indian flavours while embracing innovation has led to a wonderful exchange of ideas. I’ve imbibed a deeper appreciation for the art of storytelling through food, recognising how each dish can reflect cultural narratives and personal journeys. This collaboration has allowed me to explore new techniques and ingredients, enhancing my approach to creating contemporary dishes.
Chaat in some form or other seems to be mandatory in any Indian menu. What do you feel about chaat, and how have you incorporated it?
Chaat is such a treasured part of Indian cuisine—full of vibrant flavours and a wonderful mix of textures that truly capture the spirit of street food culture. For my pop-up, I’m really excited to pay tribute to it while adding my own creative twist. I’ve taken the classic elements of chaat and reimagined them with a focus on balancing spices and textures in a fresh, thoughtful way.
In an age of social media and well-travelled customers, is it difficult to be authentic in your cooking in a foreign land?
In today’s world, staying true to authenticity in cooking can be a real challenge, especially when you’re far from home. But to me, authenticity comes from a deep appreciation and understanding of the roots and traditions behind the cuisine.
At Benares, and now at Indian Accent, my aim has always been to honour the heart of Indian flavours while embracing the unique culinary surroundings I find myself in. It’s about respecting traditional techniques and ingredients, while also being open to creativity and innovation.
You say you offer inventive Indian cuisine with a contemporary British twist. Please elaborate.
When I say we serve inventive Indian dishes with a contemporary British twist, I mean we take classic Indian flavours and techniques and reimagine them through a modern lens. It’s all about using top-quality, locally sourced ingredients that stay true to Indian culinary traditions, while also embracing the spirit of British cooking.
The aim is to create a conversation between the two cuisines—letting each one shine and complement the other. This kind of fusion not only highlights how adaptable Indian food can be but also offers a dining experience that feels both comfortingly familiar and excitingly new.
The pop-up will be held in New Delhi on April 15-16, and Mumbai on April 19-20.
