The French Flair in INDIgo’s Regional Indian Food

(Gerry Furth-Sides) There’s a new burger in town a few blocks from the ocean in Huntington Beach. But don’t let that fool you. What makes these burgers at INDIgo modern Indian Bistro so special: they are butter chicken in brioche, inspired by the French culinary school training and white table cloth dining experience of chef-owner-Executive Chef Sagar Ghosh and Partner- Chef Sourav Biswas. The story is below.

The town known as “surf city” loves loves the beach and loves hand-held food. I had a chance to show off Chef Sagar’s cooking to celebrity cookbook author, MJ Hong. She is in the feature photo. Follow her and watch her lively video of Chef Sagar making the naan //www.instagram.com/lovekoreanfood_/

Here finesse and French culinary training goes into making every dish gourmet. More flavorful and moist chicken pieces are served because the thigh is used rather than the usual breast and is prepared in a sauce. The brioche bun is soft and an easy bite with the tender butter chicken. A $10 slider with fries is as satisfying as a burger twice the price.

Even the naan at INDIgo is thinner and crispier and lighter than most (without crumbling). It not only defies the five-minute out of the tandoor rule but holds for hours.

Chef Ghosh’s secret comes with the use of less baking powder and soda. hef-owner Ghosh finishes off the fresh naan with ghee (clarified butter) at INDIgo in Huntington Beach to make it more buttery.

Even the names of the naan sound tempting: Ghee Garlic, Garlic Truffle, Rosemary Garlic, Butter and Chili Cream Cheese. Watch on the restaurant instagram how naan is made in the tandoor. There is also a bread stuffed with serrano pepper, Philadelphia cream cheese and a whole wheat bread called Roti.

The dishes appeal to all taste palates. Many of the dishes can be made in vegetarian or protein versions. And the level of spices can be adjusted from mild to extra spicy.  

The korma is one of our favorites in this category. Korma can be prepared as a chicken rich and creamy boneless chicken curry, or with cauliflower, for example, For more on this regal dish with a fascinating history see: //localfoodeater.com/delhi-bellys-navratna-nine-gems-korma-lives-up-to-its-name/

Guests have the choice because each of the elevated Indian dishes are prepared individually in the open kitchen headed up by Chef Ghosh or Executive Chef-Partner, Sourav Biswas.

My standard bearer and favorite saag paneer is tempered spinach puree and “cottage cheese.” What makes the saag paneer outstanding at INDIgo is that it is absolutely fresh and quickly blanched to keep its color. The blanching is how the French technique transforms the dish.

Creamy, silky stuffed eggplant at INDIgo in Huntington Beach is another elevated dish. The spices are so complex that the taste profile changes at it is eaten, with a subtle spark of pepper at the end. Chef Sagar explained that is because the fresh spices are roasted and ground to become a beautifully textured paste for the dish.

Even the popular, delicately spiced samosa tastes better this way. Here the fried pastry holds a potato filling. It is served with tamarind and cilantro chutney.

Casual and formal party trays can be created for all occasions. With his culinary and hospitality training in the renowned Delhi area of India and his experience worldwide, almost any dish can be elevated.

Below are the Panipuri all dressed up for a wedding. The beautiful enclosed patio setting at IINDgo near the beach, makes a beautiful party setting right at the restaurant. There is plenty of free parking as well.

Rotating lunch specials are on the menu.  The buffet is back by popular demand. A generous variety of dishes are offered.

Chef Sagar Ghosh was awarded one of Best 12 Asian chefs, 2023 Asian Pacific Month. He is a VIP presenter for 2023 Project x Project. His flagship restaurant was awarded 2023 Best New Restaurant of the Year in Alhambra this summer.

Both chefs are Culinary School graduates with years of training and professional experience working together. It serves them well: both are equally adept at handling the front or back of the house.

The modern Indian Bistro Menu includes historic northern and southern classics. All food is prepared in an airy, open kitchen complete with a new tandoor.  It is only one of a handful of eateries in the country to offer this assortment.  

Chef Ghosh has already earned a reputation for his elevated, regional Indian cuisine as the opening chef at Arth in Culver City and for developing the Indian celebrity-chef driven Tulsi Indian Eatery concept with Biswas. 

The INDIgo menu is reflective of a fine dining white tablecloth restaurant, and yet has café prices. Prices become even more practically priced because dishes are designed to be shared or as an entire individual course.

Categories include SOUPS, SALADS & RAITA ($9); SMALL PLATES ($6-9), SHARABLE TANDOOR STARTERS ($14-$16), PLANT BASED & VEGAN, VEGETARIAN ($15-$16), MEAT & SEAFOOD CURRY ($16-17), HAND CRAFTED TANDOOR BREAD, RICE AND DESSERT

INDIgo Modern Indian Bistro, 21020 Beach Blvd, Huntington Beach,  (657) 301-2013