The Indiyum Mool Mantra is simple:
“Always produce the best quality of food”
The Secret Ingredient (Ssh, don’t tell!)
Want to know the secret ingredient used in all the dishes here at Indiyum? Love! That’s right. All mushy, warm and fuzzy, nervous butterflies… love! Chef GJ pours so much love and passion into his cooking that he won’t settle for second best. Ever! There are no compromises when it comes to his food and he insists on only using the best ingredients. Here are just some of the top notch ingredients we embrace:
To ensure the chicken melts in your mouth, we marinate it overnight in our secret smoky tandoori marinade (and no, that is one secret ingredient we won’t be sharing), then roast it in our tandoori oven to absolute perfection. (Used in our Butter Chicken, Mango Chicken and Chicken Korma.)
How do you make the best makhani sauce in town? Here’s how… you use the finest tomato paste, thickened cream, butter, fresh ginger and garlic paste with sweet paprika and dry fenugreek, all simmered to the right consistency and taste and… ta-da! (It sounds amazing because it is amazing.)
Our famous saag base is a fabulous combination of spinach cooked in ghee with nothing but the freshest herbs and spices. It is truly saagtastic!
When it comes to all of our lamb dishes only the choicest leg will do! But it doesn’t stop there; Chef GJ then takes it upon himself to dice each and every cut – just another example of his passion and commitment towards delivering the highest quality food.
It’s all about choices, and when it comes to choosing our steak at Indiyum we always make the right one. How, you ask? Easy! We simply take 30-day grain-fed Black Angus beef and then make the choicest cuts of sirloin steak. We simply can’t go wrong.
Home Ground Spices
The term ‘daily grind’ takes on a completely new meaning at Indiyum, thanks to Chef GJ who grinds his own spices every week. As always, GJ takes pride in carefully selecting and using various blends and spices including cumin, coriander, turmeric, cloves, nutmeg, cinnamon, star anise, fennel, black pepper, cayenne pepper, paprika – which are amongst the most commonly used.