Inda Bar refines its culinary score

How do you keep renewing yourself without ever denying yourself? In Eaux-Vives, theInda Bar responds with a kind of discreet precision. For several months now, the restaurant founded by Morad El Hajjaji has been gently evolving its gastronomic score. An almost imperceptible evolution, but very real for those who observe the menu. While the address remains a landmark for lovers of contemporary Indian cuisine and wine, a new impetus has taken hold in the kitchen. Chef Hervé Gambalonga is now at the helm, bringing a sensibility nourished by multiple backgrounds and influences. Nothing is rushed. The classics remain, but are accompanied by new touches, designed to enrich without distorting. A black cod with Japanese accents or a revisited eggplant illustrate this desire for controlled openness. While retaining a strong Indian touch, the chef is opening up to cuisines from around the world, including Japan and Peru. With regular menu changes to come, the Inda Bar continues to move forward, with restraint and precision. And makes you want to come back again and again.