Photo by Andrew Thomas Lee
In a city where Indian restaurants have long focused on a la carte dining, a fine dining spot called Ikara is setting itself apart with a nine-course tasting menu. Only the second Indian restaurant in Atlanta to offer a chef’s menu (after Ghee, which launched on the Westside in October), Ikara will focus on regional cuisines within India, rather than Americanized favorites. Replacing Allora in Twelve Midtown hotel at Atlantic Station starting April 10, the 8,000-square-foot restaurant will offer two distinct dining experiences: an a la carte menu in the main dining room and a separate, 30-seat chef’s tasting room.
The a la carte menu is comprehensive, including about 40 dishes spanning New Delhi, Lucknow, Rajasthan, Goa, Karnataka, Kerala, Tamil Nadu, Punjab, Telangana, Hyderabad, and Mangalore. “India is a very diverse country. Every 30 to 50 miles you have different city with different cuisines and languages. We’re catering to the smaller regions,” says director of operations Rahul Bhambri. “We’re going beyond basic dishes like butter chicken and tikka masala.”
Photo by Andrew Thomas Lee
There will be two soups: sweet and sour pineapple rasam with lentils from Karnataka and a slow-cooked lamb broth with cinnamon, cloves, and black cardamom called paaya shorba from Lucknow. Half of the appetizers are vegetarian, and entrees include beetroot poriyal stirfry with mustard seeds, curry leaves, green chilies, and grated coconut, and crab xec xec curry with Goan spices.
“It’s basically family style,” Bhambri says. “Generally Indian food is shared because the quantities are so big.”
For guests seeking a more structured experience, Ikara’s tasting menu is the way to go. Priced between $125 and $150, it will change every six months and includes entree options like prawns or nihari (a rich stew made with lamb shank and bone marrow) and traditional desserts such as firni (rice and milk with saffron and cardamom) and shahi tukda (fried bread soaked in sugar syrup).
Photo by Andrew Thomas Lee
Rather than wine pairings, Ikara will offer cocktail pairings. Expect drinks inspired by Indian seasons and train journeys with ingredients like cardamom, tamarind, kokum, and rose. A “hidden menu” presented only by managers showcases higher-end liquors and drinks with unique presentations. The restaurant’s signature cocktail will be made at the table with aged liquor and served in special glassware for $150. A traditionally priced global wine list and draft beers featuring both Indian and local selections round out the offerings.
Ikara’s design mirrors the craftsmanship and intention behind the menu. A covered patio extends the dining experience outdoors, while the interiors lean into earthy tones, handmade tiles, and green chairs and booths throughout the main dining areas. Arched entryways guide guests from space to space, including a royal‑blue tasting room that feels distinctly set apart. White flowers line the bar beneath chandeliers, adding softness and light to a space defined by texture, tradition, and meticulous detail.
Photo by Andrew Thomas Lee
“Ikara means fragrance of rose,” Bhambri says. I wanted to showcase fragrance in my food. You’ll see flowers in the ambiance plus rose petals in dishes and cocktails.”
Because of its hotel location, Ikara will serve breakfast for hotel guests only, an abbreviated lunch menu, and dinner by reservation only. The tasting menu will be offered nightly beginning one month after opening.
