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When we found nothing but suspicious, ‘did he get a commission out of this’ type reviews about Indish online, we decided to check it out. Despite our vow to maintain full objectivity, we’ve called shotgun on the cheerful bandwagon.

The concept behind Indish, as the website explains, is to simplify “the art of Mughlai food,” which usually connotes backbreaking labor. Indish enters to deliver the same joy of the super-slow, fit-for-a-king food, but without you having to lift a finger.

The brand aesthetics emphasise this art of simplification, creating impressive cohesion across packages and paper: each box, menu, and piece of communication is simply laid out, black and white, and dotted with the small, floral Mughal motifs that you may recognise on your Anokhi razai.

An hour after we seamlessly place our order online, a jovial gentleman – who is jovial despite the fact that he is clearly battling traffic and talking at the same time – confirms it, thanking us by our first names. It is delivered at the exact time we want: a man with a big black bullet-proof textured hot case (and change, for a change) unloads our cardboard boxes, and within minutes we are deep in admiration of the simple and secure black and white boxes that hold the contents of our order. Even the black paper napkins that come with the food are thicker than the typical -- a simple detail that delivers that little added luxury.

Jimmi Kimmel

The food is hot enough to eat as is. We set a simple table, only taking out plates. The Ghosht Biryani, which comes in a precious clay matka, is the natural centerpiece: beyond the delight that eating out of earthenware brings, it packs in layers of complex tastes, and the mutton – rather than strewn through the rice – is rolled into small, kofta-like parcels, each containing a bank of flavors.

The tadka dal is the perfect partner to the biryani – a simple, warm yellow dish, a ‘home dal’, really -- without any oil. Ideally balanced, it’s immune to ennui, and good for anyone or anything. Between indulging in the rice-dal combo, and generally applauding the beauty of the meal, we dip into another amazing Indish creation: the jimmikand shammi kebabs. Without claiming to be imitation-meat, the yam (jimikand) -- infused with hearty, full-bodied flavours -- has a deep reaching impact on our palates that makes even the non veggies on our table re-think meat as central. Our last dish, that seals the meal with full marks is a creamy, delicate tandoori fish tikka: nearly perfect, the miles the fish traversed to get to us seems to have only added to the lovely, fire-mulled taste.

Breaking The Internet With Butter Chicken

Though we didn’t try the butter chicken samosas –- which seem to have briefly, broken the internet – we’re not worried: Indish is undoubtedly going to become a welcome part of our lives. With prices, portions, and presentation all on point, we’re thrilled that simplification has been achieved without sacrifice.

Getting there: Call 33105191, Rs 2,500 for three big eaters, free delivery in South Delhi.

bpb reviews anonymously and pays for its own meals.

Photo Source: Zomato

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