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At their eight-year-old restaurant in a bi-level colonial bungalow, chef Rahul Akerkar and wife Malini keep the decor simple—bare walls, sandstone floors, and plain teak furniture en-sure that all eyes are on the food, a skilled melding of international influences that highlights fresh, seasonal ingredients. Indigo also has one of the best-stocked cellars in the city, with bottles from France, Italy and America to complement the global menu.

We Loved

Salad of port-poached pears with bitter greens; coriander-crusted tuna loin.

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