Bhoomi - Chicago
Bhoomi bills itself as a Modern Indian Gr
ill, and it lives up to that billing with dishes that reflect contemporary tastes and dietary preferences. All the necessary boxes are checked: organic, whole grain, pasture raised, sustainable, with seafood approved by the Marine Stewardship Council.
Ajit Kalra, the owner of Bhoomi, was raised in the kitchen of his father, culinary giant Jiggs Kalra. Ajit came up with the idea for Bhoomi as a way to introduce the American palette to fresh, crave worthy, grilled Indian kebabs, contemporary and approachable. These are likely familiar dishes, but they're prepared in a way that sets them apart from the usual Indian buffet fare.
The Organic Phulka roti are a good example of Bhoomi's modern approach: the roti -- a soft and light Indian bread -- is house-made with organic whole wheat flour that becomes the base for kebabs, topped with choice of protein, vegetables, and herbs, with a sauce that one taste will tell is made in house.
The "now famous" Bhoomi Burger is one-third pound of lamb -- pasture-raised and grass-fed -- perked up with fresh herbs and a unique spice blend, mounted with "chimichutney," red cabbage, sauteed onions, avocado, and nigella seeds. It's all served on a brioche bun. It's obvious why this sandwich has been featured on TV, news media articles and on all social media: it is one delicious mouthful of food.
Awesome sides are available, including Charred Cauliflower, which is gluten-free and vegan, with organic cauliflower seasoned with a light spice blend and Bhoomi sauce. Another favorite is the Organic Fries with house-made sauce, the perfect accompaniment to a Bhoomi Burger.
To drink, we recommend the Mango Lassi, a cooling yogurt-based drink with fresh fruit flavor, or the Sparkling Rose Lemonade with fresh-squeezed lemon, a refreshing palate-cleanser.
