Indika
With saffron- and henna-hued walls, this vibrant space displays all the colors of India, but with modern polished concrete floors and exposed ductwork, it looks like something architect Luis Barragan would have designed after a glorious tour of Delhi and Mumbai. At Indika, traditional Indian ingredients and methods meet the unconventional without a single clash, and the results are consistently innovative and delicious. Order for the table, sharing dishes that range from flaky crabmeat samosas and surprisingly light shrimp pilaf with a bit of coconut and curry, to hearty grilled lamb chops with spiced lamb curry, sweet potatoes, and corn-and-mint chopped salad or naan-crusted goat curry.
Tip: Dine on the slightly raised mezzanine for a sweeping view of the room and the arriving diners, who are as fashionable as the restaurant itself.
As Featured In...
From Food & Wine, Nov 2006
“Anita Jaisinghani recently relocated Indika to this contemporary, light-filled space that's more suited to her exciting modern Indian cooking...” MORE>>
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