Reposado tequila, fig & saffron — Indian Accent NYC
Shah Shariba translates from Urdu as 'the king's drink' (Shah = king, Shariba = drink/sharbat, from the Arabic root meaning 'to drink'). Indian Accent's cocktail takes its name from the drinks served at the courts of Mughal emperors — sharbats of fruits, flowers, and spices that were as prized as the food itself. The modern interpretation uses reposado tequila for its earthy, oak-aged depth, fig for the Mughal pantry's love of dried fruits, and saffron — the most expensive spice in the world, historically used as currency and medicine — dissolved into a honey syrup. It is a drink that nods to five centuries of subcontinental drinking culture.
Dried Medjool figs produce a richer, more jammy purée than fresh figs when fresh are out of season. Saffron honey (vs saffron simple syrup) adds complexity from the honey's own floral notes. Use good saffron — Kashmiri or Persian — for the deepest golden colour and most intense flavour.
A smoky mezcal works beautifully in place of tequila, amplifying the earthy fig notes.
Manish Mehrotra's Indian Accent is one of the most important Indian restaurants in the world — a place where classical Indian cooking traditions are reinterpreted through modern technique, international ingredients, and impeccable plating. The NYC location brings the same philosophy to Manhattan, with a cocktail programme that matches the kitchen's ambition: Indian botanicals in conversation with global spirits, presented with precision.
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