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| Chefs: left to right: Indian Cuisine Chef Pradeep Singh; Chinese Cuisine Chef Lakhan Thapa; European Cuisine Chef Parkash Sugara; Sushi Chef Jerry Cayco. |
| Q & A with Scott Hill |
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| Indigo is a new hidden gem located in the beautiful Flatt’s Village overlooking the Harrington Sound. Recently, sushi has been added to the multi-cuisine menu. With so many styles of sushi, what is your favorite style to create and why? |
I like a fusion of Japanese & Western styles. This allows me to make traditional dishes like Peppered Tuna Salad, but also allows my creativity to come out.
Here are two of my favorite creations: The Sea Roll which is a shrimp tempura roll with eel & crab inside, crabmeat, avocado & eel alternating outside. Because Indigo is an upscale restaurant with the same owners of Uppercrust, I have created for them The Sushi Pizza. It is a thin layer of rice on nori, battered & deep-fried. We drizzle with a pizza sauce & olive oil combination, top with green & red pepper, onion, smoked salmon and crab, then place a touch of swiss & mozzarella cheeses on top. It is baked, cut into square slices then drizzled with our sweet soya sauce and special sauce and a drop of Sria sauce on each slice. It’s a lot of work and can take 20-25minutes but is very tasty! |
| Indian cuisine is an art that has so many taste sensations. Indigo definitely represents Indian cuisine in the traditional style and wakes up the taste buds for a memorable experience. Please tell our readers the best way to experience Indian food for the first time? |
Easily, I would recommend the mixed kebab platters. Each platter option contains a variety of our meats, fish, vegetables and fruits which have been oven-roasted in the Tandoor oven. This is a great way to taste smaller portions of each so that you can become familiar with the different marinations and spices.
For Curries, much depends on your own taste palette. If you like a slight sweet taste, try Tikka Masala, Pasanda, or Kashmiri. If you prefer slightly sour then you should try Jalfrazi or Vindaloo.
Many people misunderstand Indian food thinking all Indian food is spicy, and by spicy they refer to spices that burn you mouth. There are spices for heat and spices for flavour. At Indigo, and as the lead Indian Chef for Uppercrust, we have made the decision to allow the guest to determine how hot they want their dish (from none to very hot), while still allowing you to experience the pleasant flavours of each dish. |
| There is Chinese food and then there is Chinese food. What is it that makes Indigo one of the best in Bermuda for Chinese cuisine? |
| First, the decision was made to hire chefs from Five Star hotels. Second, we have chosen to challenge the local understanding that a smothering of sauce is what makes for good Chinese food. At Indigo, and with me as the lead chef for Uppercrust, we let the ingredients be the star: Great tasting food with the proper balance in the recipe for taste, flavour and health. One of the best options on our menu is the ability to have a Chinese Entrée with the option of a side of our Specialty Entrée Rice or Noodles dishes instead of the normal white rice, fried rice or plain noodles. This is very popular with our guests |
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