A new, high-end French-Indian fusion restaurant, IndeBlue, just opened in Washington, D.C. with two tandoori ovens, a wine bar and a lounge. The chef, Vikram Garg, was formerly the head chef at the Leela Kempinski Palace in Bangalore.
The style sounds fusion rather than the Indo-French cooking of Pondicherry, as exemplified by London’s La Porte des Indes. Quick, we need a food scout from the lowland swamp. DCist went and made me even hungrier:
Coldren told us in October that Garg is a master at “controlling spices” and the menu marries the best of French and Indian cuisine. Some examples: Petite Provencal naan with sundried tomato chutney; wild mushroom dosa… with bleu cheese gratin with white truffle oil; scallops scented with cumin on a bed of braised chicory; and veal-stuffed gnocchi served with chanterelles and infused with a fenugreek-chardonnay sauce.
More from the WaPo’s Tom Sietsema (any relation to the Village Voice food critic?):
One quiet thrill follows a request for saffron-and-cardamom-flavored ice cream. A waiter shows up at the table with a potato ricer filled with the cold stuff; a powerful squeeze of the ricer’s handles pushes it through dozens of tiny holes, creating a plateful of creamy noodles.
It’s definitely not a traditional restaurant — beef samosas, anyone?
It was perhaps one of most lavish non-political parties Washington has seen in quite some time… at least one woman, painted as a forest nymph, walked about the place in A Midsummer Night’s Dream-esque fashion.
Of the dishes, the beef samosa was the most interesting. Since using beef is traditionally prohibited in Indian cuisine, the combination tasted rather novel… we only had a chance to sample the lychee and mango martinis. Both were worth the wait…
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