Chef Amit Kumar, who joined the team in 2017 as the new Executive Chef, has cooked in some of the best kitchens in India, including the Oberoi Gurgaon, The Roseate, and at the Amanbagh. While retaining all of the restaurant’s signature dishes, Chef Amit has elevated the cuisine further by introducing regional specialities from all over the Indian subcontinent.
Since 2016, Indus has been in collaboration with Dr. Pushpesh Pant – professor, author, TV show host, and one of India’s leading experts on Indian cuisine. Together with Chef Amit Kumar, an award-winning Indian chef. Dr. Pant has been visiting Indus every couple of months to provide knowledge and long-lost recipes that are extremely difficult to find.
The result is a new A La Carte Menu that provides snippets of history and geographical indications for most of the dishes, as well as an all-new Tasting Menu entitled “Indus: Past, Present, and Future,” that takes guests on a 7 or 10 course culinary journey of the Indian subcontinent.
Emphasis is placed on sourcing high quality local ingredients grown in sustainable conditions – with as many as possible being organic and with a low carbon footprint. This includes growing some of the ingredients on a farm owned by the restaurant, and visits to farms that they procure from. The Indian spices are imported whole (vs. powdered) and kept in temperature controlled conditions, then ground by hand on a daily basis to retain freshness and a dedication to tradition.
General Manager Yash Pal Thakur leads the whole team with his fun, friendly personality and high standards of professionalism.
The consistency, powerful yet delicate flavors, and dedication to quality have kept diners coming back time and again.