Crab Papad Roll

This is DCFüd’s 1000th article ; the site was launched in 2004.  Congratulations to us, and you, the reader!

I’ve been to Indique Heights twice and Indique once.  Two of those dinners were with “S.”

The restaurants have good decor and service and are located near red line metro stops. Chef/Owner Vinod is originally from Kerala and his restaurants have some dishes from that region.

Some of our favorite dishes at Indique/Indique Heights  include:

The Crab Papad Roll, which is Maryland crab with shallots, green chilies and Coconut in a roasted papadum cone (think ice cream cone).  Indique Only.  Indique Heights instead has a crab cake version (crab tikki) which I haven’t tried.

The curries–we’ve had Chicken Tikka Makhani, Tamilnad Fish Curry, and Malabar Shrimp Curry.  I enjoyed the tamarind in the fish (tilapia) curry, and the ginger, cumin and coconut milk in the shrimp curry, but my favorite was the (tomato-based) chicken curry.  I loved the sauce on the chicken curry and ordered nan just to sop it up.  These curries are available at both restaurants.

Chicken Biryani

The Syrian lamb fry is wonderfully flavored with cardamom, cloves, cinnamon, fennel, ginger, and coconut. Truly a standout appetizer. Only available at Indique Heights.

The chicken biryani was an entree that S really enjoyed.

Both restaurants have the tamarind margarita, and we enjoyed it, but (only) Indique Heights has the (wonderful) jaggery martini, which has coconut milk and cardamom.  Below is the jaggery martini recipe.

-JAY

Jaggary Martini. Pic By Indique Heights.

Jaggery Martini

• 2 ounces Malibu Coconut Rum
• 2 ounces Coconut Milk or Half and half *
• 1/4 ounce jaggery syrup*
• Pinch of ground cardamom
• Small piece of jaggery and/or fresh coconut curl ( for garnish- optional)

1. Fill a cocktail shaker about halfway with ice. Add the rum, coconut milk or half-and-half, jaggery syrup and cardamom.
2. Shake well. Strain into a chilled martini glass.
3. Garnish with jaggery on a skewer, a piece of coconut or both and serve.

*To make jaggery syrup, combine 5 or 6 cubes of jaggery ( about 1/4 pound) with 1 cup water in a small saucepan and bring to a boil. Simmer, stirring occasionally, until the jaggery has melted. Continue to simmer until reduced to about 3/4 cup and is syrupy. Remove from the heat and let cool, then store in a closed jar.

*If you know how to grate a fresh coconut and then extract milk from it, that is the best.  If not, just stick to half and half.  Canned coconut juice is not a good idea.

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