My Writings

Updating Baked chicken – Washington Post May 1st 2005

Chef Vikram Garg sometimes crafts recipes in his dreams.

"Yes," admits the 34-year-old executive chef at IndeBleu (which debuted in Penn Quarter in December), "the exact combinations will come to me in my dreams, and I will know exactly how to execute a perfect dish." His friends, sipping wine around his tiny kitchen, laugh at his confident culinary prediction.

(Photos By Nate Lankford For The Washington Post)

They’re gathered for an informal unveiling of Chef Garg’s latest vision: a new take on an old classic, baked chicken.

Read all about it.

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