Head Chef Rajesh our high class chef has many years of experience and training both in India and New Zealand. Rajesh gives Indigo a real edge with high quality authentic India cuisine utilising a traditional Charcoal Tandoor which greatly enhances the flavour of the food. He has developed a truly authentic menu with both traditional dishes as well as some very specialist ones not seen anywhere else. Rajesh takes the utmost pride in the quality of preparation and presentation.
LUNCH REVIEWS . . . .
Indigo launch their light and tasty lunch menu to appeal to local retail and office workers needing a quick bite on the go in Napier. We tasted some of these new creations this week thanks to Paul and the Indigo team. With the New Zealand summer upon us, this is an opportunity to try something new for lunch in Napier. The Kathi (pronounced car-tea) roll is a fresh chapatti (unleavened flat bread) with green salad and green chutney with your choice of filling for just $9. We tried the Tandoori chicken chapatti but you could try the Tandoori lamb or prawn versions. The rolls are packed with breast chicken making this a tasty healthy option. Paul says these are also available to pre-order and pickup if you need a few of them for a team lunch. Being made fresh to order while you wait, there are similarities to the Subway concept just without all that bread. It’s ideal if you’re trying to keep things healthy or are sticking to low GI carbs. “In Mumbai this is street food where you grab it, walk along and eat it. The chapatti holds the food and you take it back to work with you.” says Paul.
Samosas can get a bad name from some of the service station versions pumped out. Don’t let that put you off. Vegetable samosas have never tasted so good, once you’ve tried the made-to-order samosas from Indigo Restaurant. The cumin spiced home-made pastry isn’t oily and the spiced potato and green pea filling was perfectly moist. Served with tamarind chutney the samosas are a delight and would easily accompany a couple of after work drinks here. I have sampled the vegetable pakora’s before, but always run out of the tamarind chutney before the pakoras do. More chutney please!
The second lunch dish we tried was the Dhaniya Patta Murgh. The chicken breast is roasted in a charcoal tandoor roasted and marinated with coriander and fresh mint. Again, this is a light dish so is served with broccoli rice. The butter sauce adds a richness to the dish and if you wanted, could be served on the side.
DRINKS LIST . . .
We have an extensive and comprehensive wine list offering many of the best local wines as well as a beverage menu promoting local produce. Indigo Napier has one of the most exciting Whisky/Bourbon menus with over 50 whiskies and bourbons from around the world.
Tandoori chicken chapatti rolls available takeaway
Tandoori Lamb with beetroot rice on the left, with pakoras front and centre and vegetable samosas on the right.
Coriander and Mint Chicken with broccoli rice (seriously tasty rice)