First Look At Indigo Deli Bandra
First, the good news: Indigo Deli is slated to open in Bandra on Wednesday, April 25. The restaurant is located in Pali Naka, where Italian restaurant Da Vinci and sandwich shop Gostana used to be. The not-so-happy news: the BMC has currently closed the road on which the restaurant stands, for repairs, an indication that the traffic and parking woes that accompany a visit to the perpetually clogged junction are only going to get worse.
Rahul and Malini Akerkar, the founders of deGustibus Hospitality—which owns the restaurants Indigo, Indigo Deli (Colaba, Andheri and Lower Parel), and Neel at Tote on the Turf, as well as the catering service Moveable Feast—said that the road repair work could not be more ill-timed. However, it hasn’t dented their enthusiasm for their first foray into the suburb. “We’ve wanted to open in Bandra for a while now,” said Malini Akerkar. “We were hoping to find a charming Bandra house for Indigo Deli. We chose this space as the licences were already in place and that’s a big draw.”
Sameep Padora, the architect of Indigo Deli at Palladium in Lower Parel, has also designed the 2,400 square feet square feet Bandra property, which is made up of an open kitchen, and indoor and outdoor dining areas. The Bandra outpost has the same wood furnishings with copper accents that are common to Indigo Delis across the city, but owing to the ecru walls, tall glass windows and light-coloured wood, it bears a relatively more daytime look. The seating is in the form Blue Frog-esque pods, which Rahul and Malini Akerkar referred to as “tea cups”. As at the other outposts of the chain, this restaurant will also have a retail area stocked with assorted cooking equipment and Indigo’s in-house sauces, preserves, freshly baked breads (including sour dough), and desserts.
The kitchen will be helmed by Jaydeep Mukherjee, the executive chef of the Indigo Deli chain, who has changed only about five per cent of the menu to incorporate a few new breakfast items, salads, sandwiches and health juices. Mukherjee highlighted Eggs on the Beach, which Rahul Akerkar described as “a less stodgy version of eggs Benedict”. The dish features poached eggs and crispy bacon laid on a crab cake as opposed to an English muffin. Other additions include a poached pear salad; lentil and zucchini fritters with feta served in pita; and a Carbonara pizza made up of Carbonara sauce, onions and bacon. The restaurant will also offer a daily specials menu comprising 15 sweet and savoury dishes. To keep up with their competitors in the neighbourhood, the Akerkars plan to offer home delivery and are even contemplating opening as early as 8.30am for breakfast.