Indibar
Day 1: 5-Course Nouveau Indian Tasting Series
Opened just this past March in Paradise Valley, Indibar has swiftly made a name for itself, vaulting onto Eater Phoenix’s “Best New Restaurants in Phoenix Right Now” List. Chef/Partner Nigel Lobo (whose resumé spans collaborations with Michelin-Starred Paco Pérez and stints across Spain, Germany, Australia, and more) works here alongside Executive Chef Ajay Singh with a focus on meticulous technique, with a menu that alernates between playful chaats and hearth-driven plates. Take a seat and you might find crisp pani puri dotted with tamarind pearls (with an optional hit of spiced crab); salmon fired in the tandoor with yuzu, yellow chile, and kasundi; or lamb brushed with pudina and coriander. It's all served up in Indibar’s sleek setting and modern Indian verve, with Phoenix Mag calling it “Scottsdale’s decidedly buzzy counterpart to Feringhee,” and Phoenix New Times spotlighting the kitchen’s kheema dosa among its best recent bites. We're eager to learn more from the masters here (as well as, of course, to eat). We hope you can join us!
About the Hosts:
Nigel Lobo
Chef/Partner
Chef Nigel Lobo has trained all over the globe, honing his skills at Miramar (under Michelin star Chef Paco Perez), Compartir (under Chef Mateu Casanas), Attica (under Chef Ben Shewry), and La Vie (under Chef Thomas Buhner). He is passionate about sharing his experiences with young chefs and entrepreneurs of the restaurant industry.
Ajay Singh
Executive Chef
Chef Ajay Singh holds over two decades of experience across India, the Maldives and Dubai - including leading the kitchen at Bombay Brasserie, Taj Dubai. Bringing intensity, depth and precision to everything he touches, he loves to work his magic through spice blends, marinades, and time-honoured techniques.
The Lineup
All courses will be individually plated. This menu will be Shellfish, Mushroom & Peanut Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Dakshini Paneer Tikka
grilled paneer, spiced yogurt marinade, curry leaf, mustard seed
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Meen Pollichathu
banana leaf wrapped branzino, onion, tomato, coconut
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Hara Masala Lamb Chop
grilled lamb chop, smoked aubergine
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Beef Pepper Fry
slow braised beef cheeks, green peppercorn, asparagus poriyal
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Chai and Biskoot
chai ice cream, biscuit crumble, cardamom foam
Indibar
6208 N Scottsdale Rd
Paradise Valley, AZ 85253
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email support@tastingcollective.com with your needs to ensure proper accommodations.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Gluten, Egg, Fish, Non-Coconut Tree Nut. They are NOT accommodating restrictions related to the following ingredients: Dairy, Coconut, Alliums. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
