Indika

Description:

• The best thing about this restaurant is that the owners, who are Indian, have no interest in being "authentic," which can only hamstring an imaginative chef. The seasonal menus glory in the variety of ingredients at the disposal of the modern Western cook and offer dishes that are combinations of these, and yet are expressions of thoroughly Indian sensibilities. A simple example would be the salmon tikka, which was offered as a special. Cooked tandoori-style, it was slightly blackened and crispy around the edges while perfectly moist inside. I can't think of a better way to prepare it. Quail, portabella mushrooms, and poblano chiles also made appearances on the menu. Among the appetizers was a warmed Camembert topped with mango chutney and pistachios and served with an Indian flatbread as well as very light crabmeat samosas. Among the desserts was a chocolate and cardamom bread pudding. Everything was delicious. Consider this place for a Sunday brunch if you're in a festive mood. The restaurant is in a modern building with an airy medium-size dining room and an outdoor patio area. The bar is known for its inventive cocktails.

• © Frommer's 2013

Awards:

Frommer's

•  Highly Recommended 2010