Back open!

And all is well.

Didn’t quite make it. Re-opening Friday at 5pm

Sorry, Sorry, Sorry, Sorry, Sorry.

We tried our best to get opened again in time for 5pm on Thursday but the concrete and dust from our recent construction spread much further than anticipated. Everything was covered and it took much longer to clean up than we would have liked.

We’ve spent the whole day cleaning up though so we’ll definitely be back up on Friday 23rd at 5pm for dinner.

Sorry for any inconvenience, but we’ll DEFINITELY be open on Friday.

Closed for construction – Sun 18th to Wed 21st Oct.

Hello all,

Indish will be closed for some construction work from Sunday the 18th October to Wednesday 21st October. It’s not anything drastic – we’re just reformatting the entryway a little.

We’ll be back open on Thursday at 5pm for dinner.

Thanks.

Hello

Hello and thanks for looking. Exciting times here at Indish as we move into the 21st century with this new blog thingy.

To kick things off, I thought I’d start off with a couple of updates.

Firstly,

We’ve recently switched over to a new Tapas style menu with everything available individually as small plates so that there can be more sampling of the menu and sharing. For the time being it means that the roti menu is off but it also means that going forward we should be able to innovate much faster with new and seasonal dishes, so things should get a good deal more interesting around here.

Secondly,

We’ve added a fresh chilli chutney to the menu to allow for those who like their dishes a little hotter. We’ve been working on this on and off for a while now as I’ve mentioned to a few of you who’ve been in. North Indian home cooked dishes are typically quite mild – heat comes from the addition of pickles or sides although on any given day a person might decide to make the dish a little hotter. The dilemma for us was whether to make the dishes hotter from the start and therefore deviate from typical home cooking, or to stick with that palate and offer something on the side. The difficulty is in finding something which doesn’t destroy the delicacy and intricacy of the dish or overwhelm it. We think the new chilli chutney works well in that regard, since it adds a nice, appealing fresh heat without destroying the delicacy of the other flavours.

Thirdly (this would no longer be a couple of updates obviously)

We’re open until 12pm on Friday and Saturday nights. The space looks rather nice in candlelight so it’s a pleasant place to perhaps stop and share a bottle of wine with someone you like. Just in case anyone was looking for somewhere for a late night bottle of wine that is.

Actually, that third update wasn’t what I was initially intending to write but I forgot what I was thinking of writing so it will have to do for now. I’ll post as soon as I remember.

Thanks.

Raj.

Stop Press

Just remembered what number 3 was supposed to be. We had a small write-up in the introducing section of this month’s issue of Portland Monthly by Isaac Darnall (obviously  a man of rare taste and refinement – and he writes very well too). Anyway many thanks to Isaac, he was more than kind and seemed to really understand what we’re trying to do here.

The article may be found here;

http://www.portlandmonthlymag.com/eat-and-drink/articles/restaurant1-0509/