In stark contrast to other Indian eateries, the brains behind Indigo wanted the premise to reflect their aim to attract upmarket clientele. The result is an unusually-muted colour palette and dinner music that doesn’t make the ears bleed. Photo: Jean-Francois Perigois
Indigo’s chicken tikka massala. Photo: Jean-Francois Perigois
Tikka, made in three ways, provide contrasts on the palate, while ‘staining’ each pieces with eye-popping colours. Photo: Jean-Francois Perigois
Indigo’s take on the popular snack, masala papad, comes in aesthetically pleasing, bite-sized pieces. Photo: Jean-Francois Perigois
The deep fried onion pakoras can be a little spicy for the uninitiated, but it could easily be remedied by the house dipping sauces. Photo: Jean-Francois Perigois
Indigo’s warm interior gives customers a comfortable dining experience.