It was an ideal finish that didn’t hit me over the head with sweet or rich notes. And in what was the most traditional aspect of the meal, garlic naan and black dairy dal accompanied the savory finale.ĭessert brought forth a light and airy version of rasmalai-a quenelle of egg white meringue fancified with gold flakes sat in a pool of milk anglaise. The lamb chop was as pretty as it was succulent, plated with four colored sauces inspired by different Indian regions. Though I expected the combination to land on the rich side, it ended up not overwhelming the palate. Chicken terrine, draped with slices of truffle, bathed in a salty Amul cheese emulsion alongside a piece of leek. ![]() Next came a pair of meat-centric courses. Thankfully, the dinner roll assisted in sopping up the remaining curry. This proved to be the best offering of the night and the egg vanished off my plate almost instantly. A buckwheat dome covered the dish, and pao bread and cultured butter also joined the table. It was followed by an immaculate poached egg in a curry studded with peas, sweet corn and crispy onions. Each bite was creamy and crispy, as well as tangy and spicy. The evening’s first course, a beautiful chaat starring a potato nest with dollops of chutneys atop yogurt and a raspberry spread, delivered a medley of textures and flavors. A passion fruit pani puri packing a tart punch cleansed the palate for a mushroom éclair crowned with goat cheese and shaved truffle. On a recent visit, my non-vegetarian experience began with canapes. In a surprise, both set options are priced at $90, a relative bargain considering the River North location. The restaurant debuted in September with two tasting menus-vegetarian and non-vegetarian-that reimagine classic Indian recipes through a progressive lens (an a la carte menu has since been added). He helped launch Rooh in the West Loop, which itself was a revelation at the time.Īt Indienne, Sarkar pushes the envelope even further. ![]() Its chef and co-owner, Sujan Sarkar, is no stranger to the local scene. While a number of openings have broken new ground in recent years, Indienne is arguably the most ambitious to date. For Brits, this type of experience is a common occurrence but here in Chicago, it’s nowhere near as prevalent. Arriving hungry and jet-lagged, my partner and I were floored by the elevated takes on familiar South Asian staples. We opened our first store outside of Austin in 2014, and now have locations in Austin, San Antonio, Round Rock, and Houston, Texas.One of the most memorable meals of my life came at Gymkhana, a contemporary Indian restaurant in London. And we paired the food with great drinks like mango lemonade, fresh fruit lassis, and select wine and beer.Įnthusiastically embraced by Austin, Tarka opened its second location a year later and a third shortly after that. Struggling to keep up, we scrambled to redo our menu countless times before we finally found the right balance of curries, kabobs, biryanis, and freshly baked flatbreads. We had lines out the door, but couldn’t make the food fast enough. Our first store opened in Austin in 2009, and from that moment on, our guests have been almost as passionate about Tarka as we are. ![]() And, run it as environmentally friendly as we can. Make it as convenient as possible, whether you’re enjoying a relaxing meal on our patio with a glass of wine, or grabbing take out using our online ordering system. Serve it in a casual, modern space with stellar customer service. Create a restaurant with fresh and flavorful Indian food that is also fast and affordable. ![]()
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