[
{
"name": "Related Stories / Support Us Combo",
"component": "11591218",
"insertPoint": "4",
"requiredCountToDisplay": "4"
},{
"name": "Air - Billboard - Inline Content",
"component": "11591214",
"insertPoint": "2/3",
"requiredCountToDisplay": "7"
},{
"name": "R1 - Beta - Mobile Only",
"component": "12287027",
"insertPoint": "8",
"requiredCountToDisplay": "8"
},{
"name": "Air - MediumRectangle - Inline Content - Mobile Display Size 2",
"component": "11591215",
"insertPoint": "12",
"requiredCountToDisplay": "12"
},{
"name": "Air - MediumRectangle - Inline Content - Mobile Display Size 2",
"component": "11591215",
"insertPoint": "4th",
"startingPoint": "16",
"requiredCountToDisplay": "12"
}
,{
"name": "RevContent - In Article",
"component": "12527128",
"insertPoint": "3/5",
"requiredCountToDisplay": "5"
}
]
Indika continues to establish its reputation as one of the most innovative Indian restaurants in the country.
Its beet soup is one of the best bowls of vegetarian soup I've ever had. It looks like classic Russian borsch, but is made with coconut milk and garbanzo beans and comes with a spinach and cheese fritter on the side. The beets supply the bright red color and the rich, earthy flavor while the coconut milk gives the soup a silky texture and a tropical taste. The pureed beans are the thickener that gives it all some body.
A small bowl is five bucks, while a big bowl is eight. Get the large.
