Indigo Indo-Pak Restaurant

“Every dish we tried was a masterpiece of flavor and presentation.”

Tiffany White★★★★★

Today I was craving some Chana Masala and some garlic naan. Im very picky because I love this dish and I am used to the delicious flavors that taste better homemade in India & Pakistan. But Indigo did not disappoint!!!! Best Chana Masala I've had locally by far!! Not too oily, perfect spice and flavor! The naan was so delicious and fluffy too, which I love! And the staff and my waitress were very polite and did a great job. Love that! I also really love the upscale feel to this restaurant. Everything is very nice, highly recommend!!

Huda Qadeer★★★★★

This place is modern, well lit, and pleasantly maintained. We were super impressed with the quality of food and service. Although all tables were packed, the service was top notch! We ordered Hot and sour soup, Chicken lollipop, lamb chops, samosa chat, chicken schezwan fried rice, indigo special triple schezwan, Bombay fish masala, mango lassi and blue lagoon Everything was on point and every dish has its distinct flavor. Definitely going back again

Khalid Khan (Kingkhan)★★★

They had a drink named after their establishment called Indigo special. When I asked for it, the blunt answer was, we dont have it. LOL. Ambiance was no doubt one that would rival upscale restaurants. The food was good. I will go back for sure but not like wow. Staff needs more training in hospitality. Not a big fan of the curtains. I tried the schezwan rice and the chicken chili dry and the malai kofta. Aah they messed up my chaat order.

K Love★★★★

Hidden Gem with Flavors That Shine, but Service Needs Polishing This restaurant is truly a hidden gem! The price, quantity, flavors, and freshness absolutely justify the visit. The ambience gives off warm, welcoming vibes, and every dish was bursting with flavor and freshness. Prices are reasonable, and the portions are generous. Even the silverware and plates were neat, clean, and cute — a small but thoughtful touch. The only downside, however, was the service. The restaurant seemed understaffed, and the servers could use some training in customer engagement — wearing a smile, greeting gues