Lemongrass vodka, roasted pineapple & Byadgi pepper foam — Indian Accent NYC
Indian Accent's mini martini format gives their bartenders room to push small, intense drinks — 3oz servings that pack more per sip than a standard pour. Truman's Paradise is built around Byadgi pepper, a long dark-red chili from Karnataka that is one of India's most prized chili varieties — mild heat, deep colour, a complex smoky-sweet flavour profile distinct from any other pepper. The roasted pineapple juice (pineapple caramelised in a dry pan before pressing) adds tropical sweetness and charred depth. Lemongrass vodka ties the South Asian and Southeast Asian elements together. The pepper foam is the finishing move: it arrives on the nose before the drink, building anticipation.
Aquafaba (the liquid from a can of chickpeas) is the easiest way to create a stable cocktail foam without egg white. Shake or whisk vigorously for 1–2 minutes. Byadgi chili can be found at Indian grocery stores — it is sold as 'Bydagi' or 'Dabbi' chili. Roasting the pineapple is essential; raw pineapple juice lacks the caramel depth that makes this drink work.
Substitute Sotol or mezcal for the vodka for a smokier version.
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.
Visit indianaccent.com