Indienne

Name: Indienne
Address: 217 West Huron Street, Chicago, IL, 60654, US

Progressive Indian

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Mon–Thu 5pm–8:30pm; Fri–Sat 5pm–9pm; Sun closed

217 West Huron Street, Chicago, IL 60654
Last verified: August 2026
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Overhead view of an artfully plated Indienne course with sauce and a crisp spiral garnish

Vegetarian Tasting Menu

Dahi Puri
- Vegetarian
Tamarind, green apple, buckwheat
Banarasi Tomato
- Vegetarian
Burrata, black rice
Melon
- Vegetarian
Avocado, mango, sol kadi
Idli Sambar
- Vegetarian
Butternut squash, coconut, podi
Morel Shorba
- Vegetarian
Khurchan, asparagus, truffle
$21 supplement
Paneer
- Vegetarian
Tikka, baby corn, rhubarb, tomatillo
Lentil Cake
- Vegetarian
Kadai gravy, tomato pachadi, black dairy dal, garlic naan
Mango Ghewar
- Vegetarian
Pistachio, aam ras, chantilly
Chili Cheese Kulcha
- Vegetarian
Optional bread add-on
$6

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Dal: Lentils, and the soupy stew made from them. Dal tadka is yellow lentils finished with a tempering (tadka) of spices sizzled in ghee; dal makhani is black lentils and kidney beans simmered overnight with butter and cream; sambar is the sour, tamarind-and-vegetable lentil stew of the south, served with dosa and idli. On this menu as: Idli Sambar.
Naan: A leavened, teardrop-shaped bread slapped onto the wall of the tandoor, blistered and brushed with butter or ghee. Garlic, butter and cheese naan are standard; keema naan is stuffed with spiced mince, peshwari with coconut and dried fruit. Kulcha is the flakier, often stuffed (potato, onion, paneer) Punjabi relative. On this menu as: Chili Cheese Kulcha.
Roti, chapati & paratha: The unleavened whole-wheat family. Roti and chapati are thin and dry-griddled (tandoori roti is baked in the clay oven); paratha is layered with ghee and pan-fried, plain (lachha, spiralled) or stuffed with potato, cauliflower or paneer; rumali is the tissue-thin "handkerchief" bread. Puri and bhatura are fried and puff up hollow; bhatura is the large, leavened one served with chole. On this menu as: Dahi Puri.
Idli, vada & upma: South Indian breakfast. Idli are soft steamed cakes of the same fermented batter as dosa; medu vada are savory lentil doughnuts, crisp outside and fluffy within (dahi vada are soaked in spiced yogurt); upma is a savory semolina porridge; pongal is rice and lentils cooked soft with pepper, cumin and ghee. All are eaten with sambar and chutney. On this menu as: Idli Sambar.
Chaat: The tangy, crunchy, sweet-sour-spicy family of Indian street snacks: crisp bases (papdi wafers, puffed rice for bhel, potato patties for aloo tikki chaat) piled with chickpeas, yogurt, tamarind and mint chutneys, chaat masala, onion and sev (crunchy chickpea-flour threads). Meant to be eaten immediately, before it goes soft. On this menu as: Dahi Puri.
Paneer: Fresh, unaged cheese made by curdling hot milk with lemon or vinegar and pressing the curds into a firm block. It does not melt, so it can be grilled (tikka), fried, or simmered in gravies, and it is the standard vegetarian protein on North Indian menus. On this menu as: Paneer.

How these dishes compare

Daltypically $11.99 across 356 menus
Naantypically $3.99 across 352 menus
Roti, chapati & parathatypically $4 across 343 menus
Chaattypically $9 across 281 menus
Idli, vada & upmatypically $8.99 across 122 menus

Indienne on our other sites

CurryMenusIndian menus, with a glossary of Indian dishes

Indienne

Menu

Vegetarian Tasting Menu

Pricing

How these dishes compare

Indienne on our other sites

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