Inside Chicago’s Indienne, a Tasting Menu Restaurant That Melds Indian and French Cuisine

“I want it to be fun, I want to be interactive,” he said. “It’s not where you just go and sit down and go home. It will be more! It has to be fun, it has to be light and airy.”Neil John Burger

A few standout dishes that emphasize Sarkar’s culinary ethos? Galauti, a northern Indian kebab usually made with ground lamb, uses foie gras and chicken liver instead. Lamb burrah, which is marinated in a paste made from hemp seeds and pine nuts, is cooked on a wood-fired grill and then served on a personal-sized tabletop brass grill. There’s also vada served with Golden Osetra caviar and lobster-topped bisi bele bath, made with rice, lentils and more than 30 other ingredients.

For the first few weeks of service, Indienne will focus just on the tasting menus. But eventually it will expand to à la carte offerings, such as duck keema and octopus with miso, fennel and fermented cape gooseberry. Dessert follows the same melding of cuisines, with jamun and plum sorbet as well as besan barfi .

Indienne’s cocktail offering will include creative drinks such as the Kolkata and the Mumbai . And the restaurant will also offer a $60 wine pairing with the tasting menus.

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