Manzil brings Indo-Chinese flavours to Ocho Rios

Indo-Chinese fusion restaurant and bar Manzil is hoping to bring authentic eastern flavours to the bustling Jamaican tourist town of Ocho Rios.

Head Chef Vinender Singh spent his life prior to opening his north coast restaurant in 2021 training under master chefs in Uttarakhand, an Indian state bordered by Tibet, and taking that knowledge on a decades-long tour across the globe before ultimately settling on our tropical island. It’s here, he declares with satisfaction, that he makes his final stop.

“All over the world the best Indian chefs come from Uttarakhand. I’ve worked [as a chef] in Japan, Australia, New Zealand, Austria, Singapore, Vietnam … and I chose Jamaica. Do you know what the meaning of ‘Manzil’ is?”, Chef Vinender asks. “It means ‘destination’. This is my last destination. I love Jamaica. The weather is good, the people are good.”

The extensive skills the chefs of Manzil kitchen possess is evident in the menu, intentionally kept short to highlight the boldest flavours of the two cultures it highlights. Indian and Chinese signatures work hand in hand and alternate between playing the part of main and supporting characters in varied and delectable dishes.

Wanting more fusion

The perfect dining experience at the rooftop restaurant might start with the hara bhara kebab, a spicy vegetarian dish of crushed potatoes, spinach and peas, served hot with a cooling green chutney for dipping. For those wanting more fusion, the sweet and savoury Indo-Chinese appetiser, the chicken lollypops, are ideal. The mouth-watering barbecue sauce coating the winglets is rich and milder than anticipated.

“We have here an authentic Indo-Chinese fusion restaurant. There are authentic Indian dishes here and just a little bit of fusion. We would use Chinese sauces like soya sauces and Schezwan sauce with the Indian spices,” Chef Vinender goes on. “Our Indian spices we get from India. They are very expensive. The Chinese spices [not so much], we can get [those] here. But our Indian spices are very expensive.”

For an entrée, Chef Vinender suggests the chicken 65, a fan-favourite at Manzil and a standout dish in Indian cuisine. His version features tender boneless chicken bites, bursting with the freshness of the seasonings identifiable throughout its presentation. It pairs well with the tandoori aloo, marinated and grilled potatoes, also served with the delicious green chutney.

Eastern cuisine

The chicken hakka noodles is a take on the classic Indo-Chinese street dish and feature al dente noodles, crunchy vegetables and juicy bits of chicken, all wok-fried in a dark soy sauce. Alternatively, the chilli paneer might be intimidating to a palate new to eastern cuisine but is one of the more simpler tasting dishes, consisting of a batter-fried mild soft cheese simmered in the house staple chilli gravy. While the yummy cheese naan, prepared in an in-house Tandoor, is a quintessential side. More adventurous diners would complement mains with the onion salad, presented exactly how one might imagine such a side order.

After the myriad of complex tastes, icy-cool signature drinks quench the thirst and chase the year-round humidity of Ochi. The mango lassi, a creamy mango and yoghurt-based drink, is a must-try for those wanting to fully immerse themselves in the Manzil experience. Another popular beverage option is the tropical piña colada, a staple, no doubt, because of the restaurant’s close proximity to the north coast’s best beaches.

The bright future of Manzil holds more branches islandwide, with plans for Montego Bay and Kingston, but also deviations from its strict eastern authenticity, to feature Jamaican flavours. Chef Vinender’s love of his final destination’s cuisine can only be expressed through his passion for good food and he is already dreaming up an additional menu that will be true to local dishes.

“In June, we’ll open our Jamaican kitchen [offerings] so we’ll have three menus; Indo-Chinese, Indian and Jamaican. The Jamaican menu will feature five to six signature dishes. I like jerk chicken, jerk chicken for sure, escovitch fish and fried chicken ... I like Jamaican food so I want to offer it.”

lifestyle@gleanerjm.com