Have you ever sipped on vodka in a jelly or tequila in a ginger broth? If not, savour the unique combinations tonight at Indigo Deli, which has rolled out a chef’s table with an alcohol-infused menu. “The pairing was a challenge as we wanted to ensure its appeal to all diners. We try and stick to the basics and use seasonal ingredients,” says executive chef Amit Bajaj, who has helmed the menu, featuring over 13 options including soups, appetisers, mains and desserts.

Sangria Braised Short Ribs, Smoked Cauliflower Puree