Review: Rediscovering contemporary flavors with Indigo’s new Signature Menu


Nestled in a by-lane in Colaba and having some serious competition with the outlets of its neighbour, The Taj Mahal Palace, Indigo continues to delight us with their gastronomical masterpieces. If you ask me, the one thing that sets them a class apart is their constant endeavor to keep reinventing their menu. It’s never the same and it keeps changing only for the better.

They recently celebrated their 17th anniversary. Here’s our review of their anniversary brunch.

Indigo has always got it right when it comes to understanding their clientele. They’ve seen an evolution in the palate of their Indian guests and have explored ingredients and combinations to put forth the most authentic and innovative dishes like the Risotto of sago pearls, lentils, caramel shallots & coconut or the Cannelloni of maple roasted pumpkin, hazelnut fondue and spiced hazelnut.

It is this authenticity that I look forward to every time they come out with a new menu for I know it’s going to get even better. So when I was invited to try Executive Chef Jaydeep Mukherjee’s (fondly called JD) new Signature Menu where his creative genius looked at pairing the likes of global and local ingredients to bring about culinary masterpieces; it was an invitation I could not turn down. Chef JD has been with Indigo since 2002 and his mantra is simple “comfort food with a whole lot of heart and twists”.

The new à la carte Signature Menu is available for dinner and consists of soups, appetizers/salads, mains and dessert. You have three to four options per category which includes both veg and non veg. So here’s what I tried…

Fruits de Mer
Fruits de Mer

For soups I went with Chef’s recommendation and tried the Fruits de mer (INR 685). It’s literal translation meaning Fruits of the Sea. Fruits in this case being lobsters, clams, scallops, prawns and mussels with a combination of tomato broth, lemon curd and champagne salt. The highlight was the smoked thyme injected into the soup and then trapped under a glass lid which when uncovered and served, let out a strong aroma of thyme and light spices. The thyme paired very well with the tomato broth and added a slightly pungent yet warm flavour to the soup.

Charred Cauliflower Cream Soup
Charred Cauliflower Cream Soup

My partner tried the Charred Cauliflower Cream Soup (INR 545); cauliflower charred by cooking in a tandoor to get that nice charred taste and laid on a base of mini savory parmesan pana cotta infused with truffle oil and granola. The soup was rich and creamy and the charred flavour added a nice touch to it.

Tomato Brioche Pudding
Tomato Brioche Pudding

Next up, we tried the Tomato Brioche Pudding, Cherry Tomato and Shallot Confit, Chevre Mousse with Pomegranate Vinegar (INR 735). Inspired by your normal bread and butter pudding with a confit of cherry tomatoes, the pudding was sliced in half and a mix of chevre cheese piped into it and finally baked and laid out on a base of pomegranate vinegar. Again, very good pairing of all ingredients to bring out the best in all flavors.

Butter Poached Lobster
Butter Poached Lobster

The Butter Poached Lobster with Fennel Crème Brûlée and Pepper Hollandaise (INR 885) with a side of asparagus and a charred orange salad was up next. The crème brûlée was a savory which I somehow did not fancy much as the very strong flavour of the fennel overpowered all other flavors. Chef tells me this is a crowd favorite so either my taste buds do not take a liking to fennel or maybe, just maybe, Chef likes fennel a little too much ☺

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Slow Roasted Kid Lamb
Slow Roasted Kid Lamb

For mains we went with the Slow Roasted Kid Lamb, Toasted Almond Vermicelli, Tandoori Cauliflower, Plum Ginger Jus (INR 1400). The leg of the lamb is braised for over six hours and when the meat is dropping from the bone (kinda’ like pulled lamb) it is coated with breadcrumbs and slow roasted. The lamb was accompanied by toasted almond vermicelli and cauliflower tempura. I loved the way Chef experimented with our regular local ingredient vermicelli (semiya) to bring about an innovative masterpiece altogether. One of the best dishes of the evening!

Tandoor Roasted Lemon Mustard King Prawns
Tandoor Roasted Lemon Mustard King Prawns

The Tandoor Roasted Lemon Mustard King Prawns, Coconut Rice Pudding, Kairi Curry, Onion Chutney (INR 1800) was another dish I really enjoyed but sadly could not get through the dish as I was pretty much stuffed by then. Those who don’t like mustard quite that much may not like this dish as the flavour is quite strong.

Flexi Callebaut Milk Chocolate
Flexi Callebaut Milk Chocolate

And now for the highlight of the evening… Dessert! Something I definitely did squeeze in room for. We tried the Flexi Callebaut Milk Chocolate and Popcorn Ice Cream (INR 585), and the Warm Sweet Corn Cake and Spiced Strawberry Puree (INR 585). Both sure-fire winners!

Warm Sweet Corn Cake
Warm Sweet Corn Cake

The Callebaut milk chocolate cake is made using a little bit of extra gelatin to add to the elasticity and then twisted to an infinity symbol. Served with popcorn ice-cream and caramelized popcorn on the side; the sweetness, crunch and melt-in-your mouth goodness was an amalgamation of senses. The warm sweet corn cake on the other hand is made using your regular American corn. It was accompanied with basil and lemongrass ice cream that complemented the cake very well. The spiced strawberry puree with a hint of green chilies balanced perfectly with the sweetness of the cake.

So does Indigo’s new Signature Menu live up to its expectations?

Yes! Definitely, do give it a try as Chef’s creative use of global and local ingredients brings about a different experience altogether. I for one am going to start making my vermicelli differently from today.

Chef’s pairing of Indian and European cuisine is a multi-sensorial experience you won’t forget any time soon. There are several strong stand alone flavors like the fennel in the lobster or the mustard in the prawns; so if you are one who dislikes strong flavors it’s best you let Chef know your preferences. Otherwise, the new menu delights and Indigo definitely knows how to stay in the competition.

Where: Indigo
4, Mandlik Rd, Colaba, Behind Taj Mahal Hotel, Mumbai-400001
Phone: 022 6636 8999

The luxe factor is

8 Food
9 Service
7 Ambience
8
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