The famous Indigo of Mumbai is finally here. Apart from the bestsellers of its menu, cinnamon spiced grilled quail and lobster risotto, one must try salads and starters that present a unique blend of fruity, crunchy and sweet flavours with a hint of sour. By Divya Kaushik
The opening of Indigo Deli here last year was much like a teaser to die-hard fans of Indigo, Mumbai. The launch of Indigo here was highly anticipated and it was no wonder to see the who’s who of Delhi gather in huge number on a sunny winter afternoon to celebrate the occasion. It has been only a few days that the popular restaurant, which was in the making since a long time, opened its doors to public. But surprisingly ever since it has opened, the huge place with sprawling lawns has been bustling with chatters. “I think the excitement was building among Delhiites while we were preparing for the launch. The feedback that we have received is surely great. So far, in over a week of Indigo’s opening, most of the guests that we have received here are those who have been to Indigo Mumbai,” said Nitin Kulkarni, the executive chef of Indigo who has been with the brand for the last 16 years “since the first day of Indigo.”
Chef Kulkarni told us that over the last 14 months he has been shuffling between Delhi and Mumbai and training his army of chefs here. “We specially got chefs from Mumbai to train the cooks here. Since we knew that there will be people who visit Indigo Mumbai frequently also coming here, it is essential that we offer them exactly the same flavours that they have loved. In terms of food, you will find everything here that Indigo Mumbai is known for,” added the chef. There have been no additions to the original Mumbai menu “only little modifications are made to some of the recipes.” When chef Kulkarni mentions “modification” he means that he has added or made changes to some accompaniments to some dishes, the recipe whereas the method of preparation remain the same for every dish. “We have changed the accompaniments a little to suit the climate of Delhi. Mumbai is hot mostly, but since it is winter now, the Delhi menu presents some healthy accompaniments that are suitable for winters,” said the chef.
In the last 16 years, Indigo has established itself as a trusted brand in the food industry and chef Kulkarni credits the concept of food. “The focus at Indigo will always be the food. For any restaurant it is a must to win the guests’ hearts with quality food. We have always aimed at providing the best. The other important thing is that we do not compromise with the authenticity of recipes. We blend flavours in such a unique way that it compliments the Indian palate. The food is fundamentally ingredient-driven and contemporary in construction with strong and distinct flavours, bearing Indian and Asian influences,” shared chef Kulkarni.
Classic favourites from Indigo in Mumbai such as beer and cheddar soufflé, Indigo chicken caesar salad, cinnamon spiced grilled quail with quail biryani, potato crusted rawas with kairi curry have placed the restaurant on the global culinary map. A sizeable percentage of the menu is dedicated to seafood. Almond crusted grouper, pan seared Chilean sea bass with parsley potatoes and kokum onions, saffron and crab meat ravioli and Indigo’s signature lobster bisque and lobster risotto remain the topsellers. There is an interesting variety that you can explore in the vegetarian section. Whatever you will order, stay ensured that you will get a lot of colours and fusion of flavours on your plate. Take for example, bruleed Roman artichoke with citrus fruits, spice greens, whipped feta and almonds. It is fruity, crunchy, sweet with a hint of sour. Then there is warm goat cheese with grilled green apple and spinach topped with a creamy walnut dressing. The best part of the menu is that it easily guides you to select what you want. While you can easily pick up your all-time favourites like pasta and risotto, you have an option to experiment with some distinct flavours. In case you are planning a visit soon, we will suggest you to not just stick to Indigo signature dishes, pick up anything and you will surely surprise your taste buds with something unique.
Even the dessert section is not about extensive variety, it’s about exclusive preparations. like chocolate and jalapeño fondant served with home-made ice cream and salted caramel crème brulee with banana ice cream and chips. Do try the latter to experience that dessert is not just about everything creamy and sweet.