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NON-VEGETARIAN TASTING MENU

QUINOA (HAL MURI)

Avocado Semifreddo, Sweet Potato

PASSION FRUIT (PANI PURI)

Buckwheat Tart, Green Apple, Sorrel

STRAWBERRY (ETON MESS)

Yogurt Textures, Mint, Tamarind, Chili, Crispy Potato

HAMACHI (ROSE)

Kokum Sol Kadi, Stone Fruit, Golden Kaluga, Cilantro Oil

 

CHICKEN (GUSTABA)

Fava, Asparagus, Parmesan Yakhni, Walnut, Truffle

(Chili & Three Cheese Kulcha Supplement $6)

 

SCALLOP (ROAST)

Squid Sofrito, Malai Curry, Sanas, Podi

(Supplement Course $21)

LAMB (CHOP)

SNihari, Keema Samosa, Eggplant Pave

Black Bairy Dal, Garlic Naan

APRICOT (CASSATTA)

Fig Cake, Apricot Murabba, Fig Caramel

 

TREATS

AAM RAS - Bon Bon

BESAN BARFI - Opera

RENARDAT-FÂCHE 'INITIALE' GAMAY/POULSARD
Cerdon, France NV


LE VIGNE DI ZAMÓ 'NO NAME' FRIULANO
Friuli, Italy 2019


CHARLES JOGUET 'LES PETITE ROCHES' CABERNET FRANC

Chinon, France 2019

 

CH BERRES 'URZIGER WURZGARTEN KABINETT' RIESLING
Mosel, Germany 2010

(Supplement Wine $13)


SIERRA CANTABRIA 'GRAN RESERVA' TEMPRANILLO

Rioja, Spain 2012


TOSEPH CARTRON 'LE VERMOUTH BLANC'

Burgundy, France NV

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CHEF SUJAN SARKAR

www.sujans.com

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