Thursday, April 28, 2016

Celebrated Modern Indian Restaurant Indique in Cleveland Park Relaunches Today

New dining room at Indique (Photo: Rey Lopez)

From our friends at Indique...

Celebrated Modern Indian Restaurant Indique Reopens Today Launching New Menus, Unveiling Renovations, Artwork & a New Beverage Program Featuring Handcrafted Cocktails Infused with Indian Spices & Ingredients

Beginning today for dinner service, celebrated Cleveland Park restaurant Indique (3512-14 Connecticut Avenue, NW, Washington, DC 20008; (202) 244-6600; www.Indique.com; @IndiqueDC) – from partners Executive Chef K.N. Vinod and Surfy Rahman - known for its creative modern Indian cuisine blending classic Indian flavors and ingredients with a contemporary twist - is reopening its doors to the public. The notable restaurant is unveiling completely revamped menus, renovations featuring a refreshed look, handcrafted artwork, and a one-of-a-kind beverage program featuring handcrafted cocktails as a result of bringing DC-based mixtress and cocktail consultant Carlie Steiner of Stir Bartending Co. on board.

Since its opening in 2002, partners Executive Chef K.N. Vinod and Surfy Rahman at Indique have received critical acclaim for stepping onto DC’s dining scene offering one of the first modern and upscale Indian cuisine-focused dining experiences. For over a decade, Indique has catered to the Cleveland Park community welcoming locals and visitors alike and has also had the honor of hosting a wide variety of notable dignitaries, government officials, and VIP’s. Following recent extensive travels - Executive Chef K.N. Vinod - a proud native of Kerala - recently traveled back to India bringing back with him scores of brilliant spices, unusual culinary gadgets, and more, while Indique partner Surfy Rahman embarked on a thrilling month-long father/daughter adventure throughout Asia. The dynamic DC-based hospitality duo returned to the DC area buzzing with new energy, inspiration, ingredients, and a plan to infuse Indique with their ideas by renovating the stunning two-story light filled space and launching a well thought out new menu. As a result, Indique received renovations including completely new handcrafted artwork throughout the space thanks to Rahman’s talented sister-in-law, new plateware, furniture, glassware, and completely new menus - food and beverage - amongst other noticeable upgrades. Some of Chef Vinod’s favorite additions include an infusion of Kerala-inspired dishes, family-style dishes, and street food-inspired bites, just to highlight a few. And the beverage program received a complete overhaul thanks to bringing on notable DC-based beverage consultant Carlie Steiner of Stir Bartending Co.


“Curating a cocktail menu for Indique called for equal parts whimsical and practical”, said Carlie Steiner, Co-Founder of Stir Bartending Co. “I researched India’s history and culture for flavors and spices, and balanced the cocktails with classic technique and real-life practicality. A taste through the menu will showcase homage to traditional flavors and spice blends presented with approachability. The tonics are made in house; one with a classic spice mix called Garam Masala and the other a blend of my favorite Indian herbs and spices such as fresh curry leaf, coriander and fenugreek. The house cocktails are where the most creativity was found, incorporating ingredients such as toasted mustard seed and tamarind chutney. You will find that even in the boozy, spirit-forward cocktails listed in contemporary classics, drinks that would normally call for sipping, are made in a way to ensure easy-drinking meant to pair along side the menu. With so many different spice-levels found in the cuisine, I wanted to make sure the drinks would never be harsh next to the food. The bartenders are wonderful, friendly, and provide incredible customer service. I am excited to say that now they have the tools to deliver curated cocktails to pair with their hospitality.”

Indique’s relaunch also received an infusion of energy and inspiration thanks to Vinod and Rahman’s sons - Rahul Vinod and Sahil Rahman - who recently shared the news that they were preparing to follow in their fathers footsteps by making their hospitality debut in DC with the upcoming launch of their fast casual Indian concept - Rasa Indian Grill.

“It has been such an exciting journey for us bringing modern Indian cuisine to DC area diners since 2002, and now Surfy and I are beyond thrilled to be able to reintroduce the newly refreshed version of Indique to all of our wonderful guests who have supported us throughout the years - blending signature favorites with a completely new line-up of dishes and drinks”, said Executive Chef and Co-Owner of Indique, K.N. Vinod. “Through our travels, and experiences with family, we’re excited to continue to evolve and invite guests to experience fresh new flavors, dishes, and drinks through the relaunch of our new menus at Indique - inviting them to enjoy some of our Kerala-inspired dishes, new line-up of street food-inspired fare, family-style dishes, and of course our new beverage program featuring Indian-inspired handcrafted cocktails thanks to Carlie Steiner at Stir Bartending Co.”

In addition, Indique is preparing to launch a wide-variety of new initiatives in-house in the coming weeks including a happy hour offering up an assortment of complimentary Indian-inspired bar snacks, as well as a range of creative new street food-inspired bites for a special price. And Indique also has plans to launch a revamped weekend brunch experience.

ABOUT INDIQUE:
Opened in 2002, Indique has become a celebrated culinary fixture in the historic Cleveland Park community thanks the dynamic hospitality veteran duo including Executive Chef and Co-Owner K.N. Vinod & Co-Owner Surfy Rahman. Located in a stunning two-story light-filled space on Connecticut Avenue featuring bold colors, rich fabrics and textures, white marble railings, world-class artwork, and a quaint al fresco dining area out front, Indique remains true to its original mantra of offering guests unique Indian flavors with modern twists on classical fare from the North and South of India. Indique continues to receive critical acclaim for its upscale casual ambiance and inventive contemporary Indian cuisine. For additional information on Indique, please visit www.Indique.com, or via social media Twitter/Instagram @IndiqueDC.

INDIQUE MENU:

HOUSE TONIC x SPIRITS

INDIQUE HOUSE TONIC 4 with gin 11
with vodka 11

GARAM MASALA TONIC 4
with gin 11 with vodka 11

HOUSE COCKTAILS 12 

MUMBAI MULE
two indies rum • spicy ginger • lime • fresh curry leaf

A MUST HAVE
tequila blanco • toasted mustard seed • lime • fresh mint

SHANTARUM
white rum • cardamom • coconut h2O • lime

TAMARIND TALES
oloroso sherry • tamarind chutney • lemon

CONTEMPORARY CLASSICS 13 

TELLISHERRY
black pepper + gin • fino sherry • aperol

HOUSE OF CARDAMOM
bourbon • roasted cardamom • kokum bitters • angostura bitters

DISTRICT MARTINI
green hat spring/summer • capitoline blanc • embitterment orange bitters

RICKSHAW RIDE
amrut single malt • dolin sweet • taverna

LASSI
MANGO LASSI 5 
SWEET LASSI 5 
SALTED LASSI 5

STREET SNACKS

SAMOSA CHAAT
puffed pastry • peas • potatoes • chickpeas • yogurt • tamarind + cilantro chutneys 6

CAULIFLOWER PECORINO KULCHA
cauliflower • pecorino romano • cashew • almond • raisins • jalapeño • leavened bread 5

DUO OF CHAATS
flour crisps • potatoes • chickpeas • yogurt • puffed rice • tomato • onions • chickpea noodles • chutneys 7

SHRIMP PUCHKA SHOTS
semolina puffs • spiced shrimp • tomatoes • onions trio of chasers - kokum, mango, tamarind-cumin 8

CAULIFLOWER CHILI FRY (GF)
tossed cauliflower • green chili • curry leaves 8

CHUTNEY SAMPLER (V, GF)
mango • ginger-tamarind • coriander-chili • assorted papad 5

PICKLED PORK BELLY (GF)
braised pork • mustard • fenugreek • coriander • cloves • vinegar • coconut milk + fermented rice pancake 9

CHICKEN SEEKH KEBABS (GF)
minced chicken • ginger • garlic • onions • green chilies 8

SWEET POTATO CHAAT (V, GF)
salt roasted sweet potato • “amchur” mango powder • lemon juice 7

ACHARI CHICKEN PARATHA
pickled chicken • fenugreek • mustard • red chili • vinegar • layered whole wheat bread 8

CRAB CORNETTO (GF)
crab • green chilies • anise • shallots • roasted lentil • coconut chutney 8 

VEGETABLE MINI DOSA (V)
lentil + rice savory crepe • spiced potatoes • chutneys 7

GF = gluten free, V = vegan