Folks love the fresh ingredients, the authentic dishes and the inventive global twists.
ON DAY 12, among our best choices in Asian cuisine, we offer ...
INDEBLUE
In a reversal of a restaurant trend, IndeBlue opened first in New Jersey in 2009 -- then opened a second location in Philadelphia in 2013 on 13th Street, which quickly became a city favorite.
Chef/owner Rakesh Ramola, in the kitchen of IndeBlue Yes, one big reason for the Philly attraction is the liquor license. It's remarkably more affordable to get a license to sell alcohol at a restaurant in Pennsylvania than it is in Jersey, despite Pennsylvania's more byzantine liquor laws. (Can some Jersey politicos please fix that?)
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In Philly, the Indian food also is slightly more adventurous, so, of course, there are the lychee martinis.
But what folks loved about the original IndeBlue -- the fresh ingredients, the authentic dishes and the inventive global twists -- also remains.
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IndeBlue is owned by Rakesh and Heather Ramola. Rakesh is also the chef and received his culinary degree in Mumbai and has worked in London and Kuwait.
Rose petal ice cream is house-made at IndeBlue. You'll find an inventive menu that includes everything from lollipop lamb chops to battered chicken wings to naan pizza and mulligatawny soup, but also pork vindaloo and goat masala.
And maybe our favorite comfort-food global mash-up -- French toast on Sundays, made with challah, cinnamon cream cheese and a side of cardamom maple syrup.
• IndeBlue | 619 Collings Ave., Collingswood | (856) 854-4633 | indebluerestaurant.com
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