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Do your July Right with Indigo Deli turning 12

What more can you ask for when you get a special handcrafted menu of 12 signature dishes by the twelve talented chefs of Indigo Deli. The menu will be available from 30th June to 6th of July, 2017 at all Indigo Deli outlets and then as a stand-alone dish in the chef’s respective store.

Twelve Chefs! Twelve Signature Dishes! One Celebration – Indigo Deli Turns Twelve #DelisDozen

Yes a dozen of magical chefs create delicacies to relish just for half a dozen days ( read it 6)  this month. So your count down starts as you read this Yummylicious post.

What more can you ask for when you get a special handcrafted menu of 12 signature dishes by the twelve talented chefs of Indigo Deli. The menu will be available from 30th June to 6th of July, 2017 at all Indigo Deli outlets and then as a stand-alone dish in the chef’s respective store.So while I got lucky to meet chef Jaydeep & Chef Rahul who helped me decide my order. Being a vegetarian the options always becomes half, but I seriously enjoyed the food. 
Be it first year of operation or 12th year of successful operations across 10 Outlets ultimately it’s about taste and that’s what the parent company for this restaurant stands for ” Degustibus ” . Before I move to food let’s have a look at the restaurant. 

The best part of this menu is that they have a perfect balance of veg and non veg dishes, which is not seen otherwise. Also this is probably for the first time that i saw that every dish had the name of the curator chef with  the dish and of  the dishes which are served till 6th July in this festival are as under as per the courses they are served. So kind of loved the idea of 12th anniversary celebration.

Soup’s : Choice of 2 soups 

  • Caramelized onions and water chestnuts with chestnut pistou and rye croutons – Chef Sean (Veg )
  • Deli mud crab bisque, with crab quenelle and truffle drizzle – Chef Sean (Non Veg )

Salad: Choice of 2 Salads 

  • Detox beets and limes with herb labneh – Chef Rahul Gomes
  • Ham, poached egg and bagel – Chef Rahul Gomes

Appetizers :Choice of 2 appertizers 

  • Mushroom and apricot stuffed cottage cheese rolls – Chef Rajib Dawn
  • Deli frito misto, mango chilli sauce and raw papaya salad – Chef Rajib Dawn

Sandwiches : Choice of 2 Sandwiches 

  • Charred Peach Brie Sandwich
    Baked Brie, roasted peach and caramelised onion melt on multigrain bread – Ganesh Devadiga
  • D’ Deli Shrimp Sub
    Cajun spiced shrimp, gherkins, marinated hothouse tomatoes, lemon dill sour cream, sriracha aioli, demi baguette – Chef Ash Moghe

Veg Mains : Choice of 3 Veg dishes 

  • Many mushrooms and spinach wellington – Chef Aditya Parab
  • Ravioli of roasted butter nut squash, shallots, and mascarpone – Chef Donald Fernandes
  • Pelmeni of confit beets and peas, saffron and walnut sauce – Chef Aryesh Karambelkar

Non Veg Mains : Choice of 3 Non Veg dishes 

  • Salmon and crab mousse tortellini with broccoli and truffle pesto – Chef Tushar Deshpande
  • Deli Classic Chicken Casserole – Chef Jaydeep Mukherjee
  • Salmon saltimbocca, prosciutto di Parma, caponata vegetables & creamy saffron sauce – Chef Swapnil Raut

Desserts : Choice of 2 Desserts 

  • The deli banoffee pie – Chef Suresh Kumar
  • Mud cake – Chef Suresh Kumar

Now let me take you through my culinary treat here  and trust me it was truly a gastronomic experiece with everything different from the other one, probably it was like this as all the dishes were curated by different people.

Started with  my Soup Caramelized onions and water chestnuts with chestnut pistou and rye croutons  a dish curated by Chef Sean. The soup was quite thick in consistency and the water chestnut did that to it, and if you are sensitive to onion then be careful before ordering as it has a strong after taste of onoin.

After soup had a salad Detox beets and limes with herb labneh curatted by Chef Rahul Gomes. As i am perpetually trying to be on diet this was a perfect blend of citrus & beet root, amazing seasoning with a great color too tempting  for a salad.

Followed by the appetizer  Mushroom and apricot stuffed cottage cheese rolls  curated by Chef Rajib Dawn. This is definitely something which the paneer lover can look out for, the thin slices of paneer in roll had a delicious filling to gorge on. A must pick for Paneer lovers like me served with baby tomatoes and salad.

In main course  I went for 2 options Many mushrooms and spinach wellington curated by Chef Aditya  . And another one was Parab & Ravioli of roasted butter nut squash, shallots, and mascarpone curated by Chef Donald Fernandes. Both were good and unique. Personally I liked the wellington with an amazing mushroom & spinach filling which was wrapped in puff pastry and baked. People who like patties will definitely love this one.

While the other one was a stuffed pasta which was done in a very nice sauce and they looked beautiful too like a bed of flowers.

And comes the last but my favorite desserts,   I am always looking to this sweet treat inspite my diet dont allow me. So of the 2 options I opted for the deli banoffee pie curated by Chef Suresh Kumar. And this was super amazing and great on presentation.

It is seriously not possible to go through the amazing curation of super delicious dishes one by 12 chefs in your single visit. In my first visit I could only relish 6 of them, while being a vegetarian I am definitely restricted to have only veg dishes but for non vegetarians I dont think one visit will be justified. So if you are a vegetarian then you have to plan your visit really better and take a friend or 2 along who should be vegetarians and non vegetarians so that you may enjoy this.

Address : UGF/B/2C, Building 10B, DLF Cyber Hub, Gurgaon, DLF Cyber City, Gurgaon

Call : 011 30806619

Timings : 8 AM to 12 Midnight

Home delivery of the menu is also available. So enjoy it from the comfort of your space before 6th July 2017.

Indigo Delicatessen Menu, Reviews, Photos, Location and Info - Zomato

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A self proclaimed storyteller who loves food and is a health freak to the core. A person who has got a sense of humor to lighten up the most serious stuff. i love the life as it comes, planning is not my cup of tea since i am coffee lover. I brew my own jokes in all situations and love being my own audience. Happy go lucky is the attitude that i carry around. and i stay away from people who throw attitude(cant understand why they carry the weight of their attitude when all they can do is to throw it on others )

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