According to the Chicago Eater, the team behind Bhoomi will soon open another concept called Indus in Highland Park at 617 Central Avenue.
“Indus is a celebration of Indian food. It’s an elevated representation of this opulent cuisine expressed with style and elegance by the husband and wife team of Sukhu and Ajit Kalra (who created the acclaimed and beloved kebab concept in Chicago three years ago – Bhoomi),” the Kalra’s told What Now Chicago.
“Indus opens in early May for dinner service and will launch a lunch/brunch service later in the summer. The menu at Indus is designed to appeal to all palates – the Indian food aficionados and the uninitiated.”
“This new haute cuisine concept will combine classic curries alongside progressive Indian fare featuring Wagyu steaks, smoked meats, a carefully curated wine list, and vibrant craft cocktails to compliment the unabashed and bold Indian flavors.”
“The name Indus pays homage to one of the earliest civilizations in ancient history – The Indus Valley – which was the first to blend and combine spices for cooking. The Indus people were pioneers who created foods for pleasure rather than just sustenance. That is certainly worth celebrating.”
“The decor for Indus is styled with sprawling elegant murals, bespoke hand-crafted vases and table lamps reflective of ancient Indus Valley pottery, and some custom-made tableware through which guests can enjoy their aromatic chai (tea) in a sensorial way.”
According to the company website for Bhoomi, “Born in New Delhi, India, Ajit Kalra was raised in and around professional kitchens idolizing his father, the culinary giant Jiggs Kalra. This exposure shaped Ajit’s love for the culinary arts as he evolved to be an advanced home cook.”
“Ajit conceived of the idea for Bhoomi with a mission to introduce the American palette to fresh, crave-worthy, grilled Indian kebabs in a contemporary and approachable way. The recipes used at Bhoomi are adapted from the unfinished book that Jiggs and Ajit were working on.”
“Growing up in Chandigarh, India, enjoying the freshest food using the highest quality farm-to-table ingredients was a central part of Sukhu’s family. Surrounded by advanced cooks and with access to the best dairy, meat, and produce, she learned to cook exceedingly well at an early age.”
“Applying her culinary knowledge and skills to a career, she launched and operated a food truck business in Chicago in 2012. Sukhu is immensely passionate about social justice and ecological responsibility and intends for Bhoomi to stand as a purpose-driven business that creates meaningful and positive impacts on the community it serves.”
