Best Dishes at Indienne

A reimagining of the classic galauti (a soft kebab from Lucknow), Sarkar substitutes foie gras and chicken liver for lamb, creating a luxurious, rich version of the traditional street food. The spices remain true to the original — warming cumin, coriander, and subtle heat — but the premium proteins elevate it to fine dining. Reviewers note this dish exemplifies Indienne's approach: Indian tradition with European ingredients.

A traditional South Indian preparation reimagined with premium lobster. The moilee is a coconut-based curry with turmeric, cumin, and green chilies — the broth is fragrant and balanced, neither too sweet nor too spicy. The lobster meat is tender and sweet, absorbing the spices without overwhelming its own flavor. This course is praised as one of Indienne's best.

A show-stopping course where lamb is marinated in a paste made from hemp seeds and pine nuts, grilled on a personal-sized tabletop brass grill right in front of you. The hemp and pine create an herbaceous, nutty crust, while the interior stays tender and pink. The theatrical presentation — grilling at your table — makes this memorable.

One of Indian cuisine's most complex rice dishes — bisi bele bath traditionally has rice, lentils, vegetables, and spices that cook together to create a harmonious whole. Indienne's version is plated elegantly and topped with lobster for protein. The 30+ ingredients build layers of flavor that reveal themselves with each bite.

A delicate reimagining of the traditional Gujarati steamed cake. The dhokla is light and airy, with a subtle fermented flavor from the lentil-and-yogurt base. It's topped with premium Golden Osetra caviar, which provides briny pops of umami. This course bridges Indian and European haute cuisine aesthetics.