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NON-VEGETARIAN TASTING MENU

QUINOA (HAL MURI)

Avocado Semifreddo, Sweet Potato

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PASSION FRUIT (PANI PURI)

Buckwheat Tart, Green Apple, Sorrel

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STRAWBERRY (ETON MESS)

Yogurt Textures, Mint, Tamarind, Chili, Crispy Potato

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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)

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LAMB (CHOP)

SNihari, Keema Samosa, Eggplant Pave

Black Bairy Dal, Garlic Naan

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APRICOT (CASSATTA)

Fig Cake, Apricot Murabba, Fig Caramel

 

TREATS

AAM RAS - Bon Bon

BESAN BARFI - Opera

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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

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TOSEPH CARTRON 'LE VERMOUTH BLANC'

Burgundy, France NV

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Copyrights Reserved 2023 INDIENNE CHICAGO

CHEF SUJAN SARKAR

www.sujans.com

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