在炸鸡上翻转剧本：塔伦班加罗尔' 12

Tarun Bangalore’s IndiHen chicken sandwich isn’t your average sammie—it’s a bold, flavorful twist on the familiar, inspired by Nashville hot chicken and the warm spices of traditional Indian cuisine.

 

Tarun first fell in love with food at 贝博体育app, where the day’s highlight was usually Chef Dean Lewis’ lunch. Tarun continued his education at St. John’s High School in Shrewsbury before honing his culinary skills at the prestigious Culinary Institute of America (CIA) in New York. He gained experience in some of Boston’s top kitchens, including Blue Ginger and Toro, and later served for several years as maître d’ at the acclaimed Mistral. With a deep passion for great food and exceptional hospitality, Tarun always knew he was destined to create a food concept of his own, and now, he’s bringing that dream to life. 塔伦和他在美国烹饪学院（Culinary Institute of America）的室友迈卡（Micah）一起开了一家快闪餐厅IndiHen，这一概念在新冠疫情期间受到了欢迎。 Pop-ups allow aspiring chefs and restaurateurs to test their ideas by renting out existing restaurant spaces during off-hours or when the space isn’t in use.

 

IndiHen利用大家熟悉的炸鸡三明治向更多人介绍印度菜的味道。 “A common misunderstanding about Indian food is that it’s always really spicy, and so with our Indian spice blend, we aim to make it more flavor-forward,” says Tarun. 鸡肉在姜蒜酱和酪乳卤水中腌制，油炸，然后用肉桂、小豆蔻和丁香等传统印度香料调味。 另外，塔伦提供熟悉的搭配与印度的扭曲：塔卡Mac & Cheese， Saag Greens和Chaat薯条。 “I think a lot of Indian food concepts in our area suffer from sameness, and don’t inspire a lot of innovation. That’s bothered me since I was a kid,” says Tarun. “We’re toppling a lot of those social norms and having fun with it.”

 

With plans to establish a permanent spot in Boston’s restaurant scene later this year, IndiHen is just getting started. 与此同时，通过关注Instagram上的@indihen_boston来了解即将到来的弹出窗口和公告。