This opening course sets the tone for an exploration of India's regional cuisines. The morel mushrooms are foraged from Kashmir and have a delicate, nutty flavor. Khoya—milk reduced until it becomes fudge-like—adds richness and creaminess. The toasted nuts (usually cashew and almond) provide texture and bitterness to balance the richness. This is a study in simplicity and ingredient quality.
Tips from diners
The khoya is homemade—ask the server where the milk is sourced. This detail shows the restaurant's attention to ingredient sourcing.
Inji puli is a South Indian pickle combining fresh ginger, turmeric, and mango—tart, spicy, and complex. The Hokkaido scallop is sliced raw and seated on this acidic pickle, while the cauliflower puree—made from roasted florets—provides earthy sweetness. The combination demonstrates Chef Poojary's technique: raw fish gets acidity and spice, while vegetable preparation gets caramelization. Regional tradition meets contemporary plating.
Tips from diners
The inji puli is the star—it's made fresh and changes seasonally. The amount of ginger in the pickle controls the heat level.
Nagpuri saoji is a preparation from the Vidarbha region that uses rare spices including black cardamom and star anise. The quail is marinated in this spice mixture and cooked until the meat is tender and deeply flavored. The 'kick' comes from red chilies and the complexity from the saoji's proprietary spice blend. This dish is rarely found outside of India, showcasing Chef Poojary's commitment to regional authenticity.
Tips from diners
This dish has 'a bit of a kick'—if you're spice-averse, mention it during reservation so the kitchen can adjust. If you like heat, ask for it to stay.
Bengali kasundi is a mustard-based condiment with turmeric and nigella seeds—punchy and deeply flavored. The black cod is cooked until flaky, then finished with this sauce. Rangpur lime (a hybrid between mandarin and lemon) provides bright acidity that cuts through the fish's richness. Pickled ginger serves as a palate cleanser between bites. This course demonstrates the breadth of Indian regional cuisines Chef Poojary has mastered.
Tips from diners
The sommelier will pair this with a complex white wine—the kasundi and lime need acidity. Trust their pairing over water.
Khurchan means 'scraped' or 'shredded'—it's a Mughlai preparation where chicken is cooked until so tender it falls apart, then dressed in a light, aromatic sauce. The nashi pear (also called apple pear) provides crispness, sweetness, and textural contrast. This humble preparation showcases how Chef Poojary honors traditional Indian cooking while elevating it through ingredient selection and careful execution.
Tips from diners
Khurchan is rarely seen in fine dining contexts—this is an homage to home cooking refined. Ask the chef about this heritage dish.
Chef Sachin Poojary and sommelier Thanakorn 'Jay' Bottorff—Asia's first Thai recipient of the Michelin Sommelier Award—created INDDEE in the space that once housed Gaggan Anand. The restaurant blends Poojary's Goan heritage with discoveries from traveling India with a food historian, creating menus that explore every region's forgotten flavors and techniques.
The seven-course tasting menu is 3,200 THB++. Book at least 2 weeks in advance through their website. They accommodate dietary restrictions if mentioned at booking time.
This restaurant has the best wine list in Asia according to Michelin Guide. The sommelier can offer pairings (cost varies) or you can select from their 2,000+ bottle collection. This is not a casual add-on—the wine program is integral to the experience.
Arrive 15 minutes early—Chef Poojary meets each table to discuss the menu and the stories behind each region represented. This orientation is part of the experience.
Page last updated: