Michelin Plate-awarded restaurant Indus has launched a tasting menu that veers away from traditional Indian clichés and focuses on various flavors of the country’s regional gems.
Chef Amit Kumar, the executive chef of Indus, looks to acquaint the diners to indigenous ingredients of different Indian regions, as well as their specialties through the delicious and educative nine-course culinary feast (B1,800). Indicated with its native province, each course is modernly presented but packed with flavorsome elements from the motherland.
The Punjabi samosa has a photogenic crispy charcoal-colored crust stuffed with flavorful pumpkin filling, served with zesty tamarind chutney that deliciously enhances the flavor of the samosa. Lucknow specialty, the mouth-melting galouti, is whipped up with button mushroom that gives slightly earthy and mellow note to the kebab, a perfect accompaniment to warqi paratha (multi-layered Indian flatbread).
Spice fanatics will go crazy with Bengali-style paturi maach, which features steamed mustard seed-marinated seabass wrapped in banana leaf (which greatly reminds us of Thai hor-mok) with refreshingness from the nutty cucumber salad, as well as the prawn curry and Chettinad chicken curry, both of which exemplifies the spice-heavy flavors of Southern India. (The chicken curry requires 17 kinds of spices to cook).
Also available is another set of degustation offerings that feature some of the more common dishes on the à-la-carte menu served in a small portion (B1,600) like the butter chicken and mutton rogan josh curry.