The Inda-Bar cauliflower
In the subdued lighting, a succession of reasonably loud electro music sets the pace for our evening. While Jewel Rholam juggles with bottles carefully selected by owner Morad El-Hajjaji, chef Abbal Singh Rangra composes a marvellous Indian-inspired score against a backdrop of contemporary gastronomy. In addition to a most impressive wine list and precise, attentive room service, it is the culinary consistency that impresses aficionados of this establishment so dear to Geneva gourmets.
Plant poetry
It’s impossible to spend a moment at the “Inda” without tasting its unmissable cheese naans. An addictive delicacy that plunges us straight into the intricacies of tandoor cooking. Always offering a gastronomic dynamic based on sharing, starters follow one another with tempting little bites, such as prawn tempura with spicy mayonnaise, or crispy rice topped with sea bream tartare with combawa. As for the main courses, we’re always charmed by the Achari-style poultry tikka or the honey, coriander and mustard salmon tikka.
This week’s spotlight is on cauliflower, which surprised us with both its depth of flavor and the subtlety of its spice pairings. Marinated in a blend of spices and Achari pickles, the vegetable is roasted in a tandoor oven before being served with several types of chutney… Spicy mango chutney, beet chutney and tamarind chutney. The highlight of the show is the korma sauce, a concoction made with dried fruit, coconut and spices, which adds a little extra spice to this vegetarian option that has quickly become one of the house’s must-try dishes.
