At the Michelin starred 90-seater restaurant Indienne in Chicago, a server may place before you what looks, at first glance, like an elegant French tasting course: a precise curl of sauce, a delicate construction of meat, a polished white plate carrying almost architectural restraint. Then you take a bite and realise you are eating butter chicken.
Indienne’s Chicago outlet.
| Photo Credit:
Neil John Burger
Familiar flavours arrive disguised in new textures and forms: smoky tomato, cream, char, the warmth of garam masala all folded into a breast layered with mousses and kebabs, the memory of the dish encapsulated rather than reproduced.
