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.
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.