Nigel J Lobo

A couple of weeks ago the team was at the Foodist Awards and we’re incredibly grateful to have been nominated for Most Creative Handcrafted Cocktail Program.

We didn’t take home the win, but being recognized alongside such talented peers means a lot to us. Thank you to our amazing guests, friends and community for the constant support-it truly means everything to the team.

Huge congratulations to Highball for leading the way and a very well deserved win. 👏

Back to the bar! Onward and upward for the INDIBAR team. ✨

On March 4, we come together in New York to honor Holi through contemporary Indian cuisine.

Holi is about colors, energy and shared celebration. For one night - Ajay Singh of INDIBAR, Sarabjit Singh Assi of Sanjh, Neel Kajale of Adda and I unite to translate that spirit into a multi course experience rooted in regional depth and modern technique.

Each chef brings a distinct point of view shaped by their restaurant, memory and craft. The result is a collaborative menu that reflects the richness of Indian cuisine today, layered with thoughtful beverage pairings and conversation.

📍 Pier 57, New York City
🗓 March 4, 2026 | 6:30 PM
🎟 Tickets: www.jamesbeard.org

We’re incredibly proud to share that we’ve been nominated as a James Beard Award Semifinalist for Best New Restaurant.

This recognition reflects a shared belief with James Beard himself: that good food has the power to do good-to bring people together, honor tradition and build community.

Thank you to our team, our suppliers and our guests for believing in our vision. The journey continues…

✨

Avocado, bhatti masala, asparagus

Meen Pollichathu III