Knowing that history, Sarkar wants to remind the public that his experience covers more than cooking Indian food. He’s familiar with European techniques and ingredients. Indienne’s tasting menu includes galouti, a northern Indian kebob typically made with ground lamb. Indienne’s version uses foie gras and chicken liver. If Indienne were to have an anthem, Sarkar says, it’s Indian food made with atypical ingredients and some European techniques.
There’s also an a la carte menu, with dishes like duck keema and octopus with miso, fennel, and fermented cape gooseberry; octopus has emerged as a trendy item in Chicago. The appetizers and small dishes will be available at the bar for a casual meal where walk-ins are encouraged.Diners should immediately notice the use of parentheticals on the menu. For those familiar with South Asian cuisine, these are callbacks to traditional food names.
Suddenly, River North has a variety of Indian options, from pizza to fusion to traditional . Indienne is the French word for “Indian,” , and will fit in nicely with those restaurants, Sarkar says. For those clinging to tradition, he has something to share.Indienne officially opens on Wednesday, September 28.
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