Traditional Balchão Goes Fine Dining with the Scallops Course at Indienne

“People know scallops, and they know caviar and cauliflower, but they don’t know balchão,” says Indienne Chef/Partner Sujan Sarkar. It’s all about finding balance between the familiar and the new at his fine-dining Indian restaurant in Chicago. Balchão is a fiery, sour, sweet sauce usually accompanied by prawns, but Sarkar swaps in scallops for his version and incorporates butter for the fourth course on...