Move over molecular gastronomy as Indigo Deli is all set to roll out yet another innovative concept curated by Executive Chef Amit Bajaj and his brilliant team. Think Rum infused soup, Triple sec pumpkin pecan pie, Sangria braised short ribs, Sambuca grilled squid and lots more! Yes, you’re in for an intoxicating night as they are launching a brand new menu – the theme of which is alcohol-infusions. Boozy dishes made using local ingredients and different spirits, promise a new high in food with this 2-in-1 Chef’s Table.
We had a quick chat with the master chef himself on the city’s food scene, food trends and ofcourse, his new menu. Find out what he has to say.
1) Alcohol – infused menu: now that’s an innovative concept! What is the inspiration behind it?
My team. The thought was sown by them – I just infused it with some alcohol and more.
2) The menu is quite extensive and I’m sure it must have been quite challenging to bring it all together? How did you go about with the pairing (e.g. which spirit to use with which dish?) How long did it take you to finalize the menu?
The pairing was quite a challenge for us. We wanted it to be appealing to all our diners and so we compiled it over a few trails and tastings. After almost 3 weeks of experimentation, we arrived at the final menu.
3) What were the challenges you faced and how did you overcome them?
The challenges were more in terms of acceptance of the combinations. To overcome this, we did a few trials and made sure that the flavors compliment each other and not confuse anyone.
4) Indigo Deli has made its way into people’s hearts with its lip-smacking desserts and food. But this new menu is something completely different from the regular one. How do you think people will react to this new concept?
I am quite certain these desserts will be lip smacking as well. I agree, they are different, but then again I’m sure they will get acceptance from our guests. I’ve just gone back to old school basics.
5) Do you think alcohol – infused foods will soon be trending in the city?
It is an interesting concept and even though we do use alcohol in our regular menu, this menu composition has taken it to a whole new level. Trends are set by trendsetters and Indigo Delicatessen has always strived to be a game-changer, so you never know, this could be trending soon!
6) What’s your take on the current food scene in Mumbai?
The current food scene in Mumbai – is the best the country has to offer. Earlier there was a debate between New Delhi and Mumbai for the prime position, however, with the number of fantastic spaces opening in Mumbai over the last year – It wins hand’s down.
7) What, according to you, are the hottest food trends as of today? Which one would you like to see in the city? Any existing trend that you think is here to stay?
The hottest food trend as of today is food cooked with regional influences, organic produce, local ingredients etc. The local flavors and techniques are the big ‘in thing’ these days.
I would like the city to inculcate a value for local ingredients, seasonal vegetables and fruits. It has all become very commercial now. Genetically modified food is available all over and needs to be replaced with fresher, homegrown produce.
Yes according to me regional cuisine centric cooking will be around for a long time. It is here to stay, as people relate very closely to it and accept it for its true value.
8) What should one keep in mind while experimenting with a new concept? Any tips?
I guess experimentation has no boundaries. One needs to be open to everything and just delve into the very depth of it and do it with conviction.
So brace yourself to get tipsy with mains like Red wine mushroom ragout, Charosa Reserve Tempranillo lamb shanks among others and by chance if you’re still sober…. there’s dessert – Irish Whiskey Mascarpone parfait, frozen Chantilly espuma, Baba Au Rhum. Need we say more?
Venue – Indigo Deli, Palladium
Date – 3rd August 2016
Time – 8:00 PM (Dinner)
Pricing – INR 2000 without wine pairing and INR 3000 with wine pairing
Also on Polka Cafe – http://www.polkacafe.com/interview-with-amit-bajaj-3040.html