In India, food has never been just food—it’s memory, comfort, and culture served on a plate. Every region has its own vocabulary of flavour, and we’ve long learned to honour those traditions even as we explore new, modern ways of cooking. Many restaurants attempt this balance, but only a few manage to keep the soul of regional cuisine intact. Indy in Delhi is one of those rare places. It celebrates India’s culinary roots with sincerity, while giving them a thoughtful, contemporary edge.
Known for a dining space that reshaped how Delhi experiences regional flavours, Indy has now introduced INDYan Plates— a menu designed to make diners pause, reconsider, and rediscover what Indian food can be. It takes familiar dishes and reframes them with a light, assured touch, striking a balance between nostalgia and reinvention.
If you’re someone who craves India’s regional flavours, Indy’s new menu gathers them with intention. INDYan Plates brings classics back to the table in ways that feel both comforting and genuinely fresh.
From the menu, Vazhakkai Chops, a Kerala staple is reimagined without drifting away from its roots. Crisp raw banana chips meet a gentle sunflower hummus, brought together with a curry leaf tadka that grounds the dish in familiarity. The Siddu Bao is Himachal’s steamed siddu transformed into a bao filled with jackfruit and a sesame–walnut chutney.
“We look at India’s regional flavours as ideas, not templates. At Indy, we explore them with curiosity, refine them with craft, and present them with our own signature.”, shares Chef Manish Kumar
The Ross Curry continues this philosophy. Available in vegetarian and non-vegetarian versions, it leans into Goan coastal warmth without overwhelming the palate. Artichoke and eggplant—or duck khurchan, if you prefer—settle into a broth that soothes first, then reveals its layers.
The Murtabak, a Kerala–Malay flatbread layered with Mughlai korma, lands firmly in the latter camp. Trio Dhingri, however, is more measured: Himachali forest mushrooms, cream cheese, and miso masala come together in a way that feels instinctive rather than experimental. And the Darjeeling Jhol Momo brings the comfort of chicken momos served in a warm, spiced broth with chutneys and thecha— a conversation between regions in a single bowl.
For those leaning toward heartier fare, the Kerala Erachi Cutlet delivers exactly what it promises: tender mutton, southern spices, and a poha crust for crunch.
Indy works its magic with comfort food too, and the standout is the Bisi Bele Bhaat Khichda, elevated with sushi rice and bamboo shoots.
The Flatbreads take everyday staples like kulcha, khamiri, and bakarkhani and push them into bolder territory. The Corn Cheese Kulcha, a spiced nod to Amritsar, may be simple, but it lands with warmth and personality.
On a sweeter note, the desert selection also pays tribute to the regional flavours. Chocolate Love celebrates Kumaon’s Bal Mithai using dark chocolate and a tea-infused sauce. Panjiri Tart pairs mango phirni with buttercream and nuts, while the Indy Malai Cassata layers rose, lauki, besan halwa, and strawberry ice cream.
Indy’s bar program stands firmly beside its kitchen, drawing from Indian botanicals, fruits, and spices while leaning on modern technique. Under Beverage Director Prateek Arora, the cocktails follow the same principle as the food.
The Verde Rita leads the way—a clarified Margarita brightened with mint and coriander, finished with a rim of house-made hemp seed salt. The Tomayto Tomaato Tamatarini takes the tomato out of the kitchen and reintroduces it as a sparkling, refreshingly layered drink.
Playfulness appears in the Palomaggi, where a classic Paloma meets the unmistakable nostalgia of Maggi seasoning. Meanwhile, Kinnaur Meets Karnataka offers a more textured journey: white rum, jackfruit, and apple wine shifting from sweet and woody to citrus and vanilla with steady balance.
Whether in food or drink,Indy’s new menu carries a strong sense of place, sparks curiosity, and unmistakably aims to take you on a culinary journey across India.
