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From that legendary dining room of The Manor emerges a new accent on modern Indian cuisine. In-Q, helmed by Chef Aditya Kumar Jha, might just be the successor you were hoping for. While I could not get the tasting menu which needs prior notice, 10 out of the 15 dishes I tried from the a la carte menu are some of the most memorable plates in town. The top hits include: 'Pickled Chicken Salad' with baby spinach punctuated with crisp shards of chicken skin; 'Lamb Dumplings' with crisp keema studded with puffed rice encasing a creamy bheja mousse; 'Braised Lamb', pulled and topped with inventive eggplant skin salli alongside rich and saffron-ey naans; 'Duck Parantha', in the deep-fried Paranthewali Gali style, with aloo rassa and achaari foam; 'Snowballed Shrikahand', a giant frozen ball of Shrikhand filled with milk foam and served with pistachio mud. Some dishes like the 'Spinach Kofta', 'Avocado Phuchka', and 'Musa Cake' are technically perfect but pale in comparison to In-Q’s most innovative offerings. The kitchen still has some rough edges though and dishes like the 'Quail Chettinad' served with Tomato Rice, which would find no takers in Chennai; 'Chicken Shorba' was far too vegetal with coriander and flaxseed oil; 'Air dried Halwa', a sheet of halwa which is too sticky to eat, need some work to match up to the rest of the menu.