Molecular Masti

Indibar brings the fun, flair of true tandoor cuisine to Scottsdale

By Alison Bailin Batz

In Hindi, “masti” means fun. It should come as no surprise, then, that Masti Hospitality’s first Arizona eatery, Indibar, is a celebration of India’s rich tapestry of flavors in a chic setting that feels as if in an extravagant Bollywood movie.

The 3,173-square-foot restaurant, housed in the longtime former Rancho Pinot space in Lincoln Village, is an amalgamation of traditional Indian elements blended with modernity. The design prominently features arches, a cornerstone feature of Indian architecture, as well as a series of vibrant custom wallpapers curated from various cities in India. Throughout, there are pops of sandstone orange and rich green. There is also an expansive granite bar kissed with black, white and gold, and the jeweled tones throughout are balanced by towering glass windows and murals of historical figures who championed education and women’s rights in India.

The menu was developed by chef-partner Nigel Lobo and executive chef Ajay Singh. Singh is a master of the tandoor, a cylindrical clay oven used in Indian and other regional cuisines that utilize high heat to create a unique flavor and texture. He has led award-winning restaurants across Dubai, Maldives and India. Lobo’s culinary point of view has been shaped by working with notable chefs around the globe, including Michelin-starred chef Paco Perez in Spain, chef Ben Shewry in Australia, and chef Thomas Buhner in Germany.

Lobo and Singh aim to showcase hyper-regional Indian cuisine spanning the entirety of the country. The menu has a dedicated tandoor section with items like chicken paired with an Afghani marinade and cream as well as lamb chops with native Indian herbs. There are also both small and large plates. Those seeking a traditional Indian meal are also in luck as there is a classics menu featuring wholly authentic recipes passed down for generations. A variety of breads, rice and pickles are also available.

The cocktail menu was developed by Masti co-founder Jon Rodrigues in collaboration with mixologists Robert Pedene and Daniel Rodriguez. Staying true to the concept, traditional cocktails are reimagined with unmistakable Indian ingredients including saffron, cardamom, black salt, and curry leaves. Of note is Severi, which is inspired by Rodrigues’ grandmother’s love of whiskey and oranges as well as aromatics in her home when she cooked. It features bourbon, bitter oranges, and curry leaves and is served smoked with hickory. Another guest favorite is the Falooda Punch, a clarified cocktail inspired by a classic Indian dessert featuring a sugarcane spirit, rose, strawberries, vanilla, and pistachio.

Indibar is open Wednesday to Sunday for lunch from noon to 2 p.m. It reopens for happy hour from 3:30 to 5 p.m., which is when dinner service begins and goes until 10 p.m. There are extended hours every Friday and Saturday.

Indibar, 6208 N. Scottsdale Road, Paradise Valley; www.theindibar.com; 480.219.9774.