It shifted address recently. Besides that, not much has changed. Thank God because everybody has fixed expectations from a brand they love. The new Indigo Delicatessen in Cyber Hub keeps up the tradition of giving you a simple menu with a whole lot of heart. With that, it is playing on the strengths it has always been admired for.
Running business in the biggest food hub in the city will come with its set of challenges, but Chef Ritwik Sarkar, Chef De Cuisine, is as confident as a leader should be. His skills back him up and there is no questioning his knack in using them in the kitchen. “As a chef it’s important to use your knowledge at the right time for the right thing. In its absence, you won’t go very far. Besides, moving quickly but calmly is one of the most important things when shouldering the massive responsibility of manning the kitchen of an admired brand like Indigo Delicatessen,” he says.
The 3,000 sqft space includes a bar, a gourmet Deli store and a dining space with an attractive show kitchen. The new outlet also has dedicated space for live entertainment. “Whether you’re looking for great food, performances or just want to enjoy a few drinks and, our restaurant has something for everyone,” he says.
The menu remains the same but the introduction of a new bar brings some tasty bar nibbles. “If I were you, I would order a few of the following: Panko Peanut Crusted Smoke Cheese Croquettes, Creamy Spinach Caramelised Onion Feta Stuffed Mushrooms, Deli Nachos with Bean Chilli and Pico di Gallo, and Sambal Prawns with Melon,” he says.
Being in Cyber Hub is proving to be a testing experience for the chef and his team. As they walk into the workplace each day, they know how crucial it is to surpass the greatness of all the other restaurants that are already doing so well. “If we don’t prepare ourselves to be inspired everyday, we won’t survive. Our competition is not just with others in our league; it is with award-winning, well-liked, super-speciality dining abodes that have claimed their presence in this space,” says Sarkar.
His being aware of the demands of his work environment has brought about a great sense of stability as he now understands that it will all boil down to how good his food is. The simple realisation that the beauty of food lies in richness of its taste has inspired him to better his recipes till they become perfect. “I believe in the words of the famous Chef Thomas Keller, ‘A recipe has no soul, you as the cook must bring soul to the recipe.’” The shortest course to that is in some of his passionately created food compositions such as BBQ Pork Ribs, BBQ Pulled Pork Burger, Lobster Benny, Deli Dog and Belgian Chocolate Ice Cream.