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New Spring Dishes Debut at Indigo Indian Restaurant and Bar
March 26, 2025, 9:45.42 am ET

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Photos: Indigo

Indigo Indian Restaurant & Bar, located in the heart of Hell’s Kitchen, has introduced several new menu items for spring. The restaurant is led by co-owners Dheeraj Gowda and Naresh Malhotra—both veterans of the New York City hospitality scene with experience at acclaimed restaurants such as Junoon, Tabla, and Amma.

Executive Chef Alwyn Gudhino, a native of Goa, oversees the kitchen. Chef Gudhino brings years of experience and deep ties to Indian culinary traditions, having worked at respected establishments like Utsav, Nirvana, and Michelin Bib Gourmand-recognized Cardamom. At Indigo, he combines classic Indian flavors with dishes inspired by his Goan roots.

Among the new offerings are Prawn Balchao, a Goan specialty featuring prawns sautéed with a paste of Kashmiri chili, ginger, and coconut vinegar, Sookha Chicken, Veg Handi Masala, Chili Cheese Kulcha, and Gajar Halwa.

These additions complement Indigo’s existing menu of Tandooris, Curries, and Parda Biryanis, along with fresh-baked breads and a variety of vegetarian and vegan options. Highlights include Mint & Basil Chicken Tikka, Cumin & Garlic Lamb Chops, Shrimp Vindaloo, and Bhindi Do Pyaza. Soups like Mulli-Gatawny and Chicken Shorba round out the menu, along with desserts such as Gulab Jamun, dense donuts soaked in a rose water-cardamom syrup and Kesari Rasmalai, creamy patties with pistachio and Spanish saffron.

The beverage menu features a curated international wine list by consultant Frank Pesce, traditional Indian drinks like Mango Lassi and Masala Chai, and house cocktails such as the Indigo Gimlet and Indigo Lemonade.

Designed by hospitality consultant Shekhar Gowda, the restaurant features floor-to-ceiling glass doors, cushioned red seating, wood flooring, and a full bar. Indigo offers both dine-in and bar seating, with a capacity of 45 in the dining room and five at the bar.


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