Indus Progressive Indian, an acclaimed Midwestern-influenced restaurant, celebrates North Indian family recipes while innovating with offerings like smoky masala beef brisket and spicy pork belly vindaloo on the North Shore. Owned by Ajit and Sukhu Kalra, Indus is located in downtown Highland Park and opened in 2024, following their initial venture, Bhoomi, a casual Indian food stall in 2021. The restaurant received the Readers’ Choice Award for Suburban Restaurant of the Year in 2025.
Indus pays tribute to the ancient Indus Valley civilization, esteemed for early spice blending, while merging culinary traditions from India and the U.S. Ajit Kalra, originating from New Delhi, noted that the restaurant integrates American meat preferences within an Indian culinary context.
An enriching culinary experience at Indus involves several key figures in addition to the owners. A consulting chef refined the traditional home recipes, and executive chef Vetri Selvaraj, formerly of Ettan in Palo Alto, executes the dishes with skill. Highlights include the tender masala brisket, served with a tangy barbecue chutney. This bestselling dish began as a backyard experiment and reflects the Kalras’ deep understanding of flavor nuances, although beef is seldom consumed by the Hindu population in India.
Cooking techniques at Indus are noteworthy. The brisket is prepared using a Smoke Daddy smoker, blending apple and mesquite wood pellets, and is smoked for 14 to 18 hours. A similar process is applied to the pork belly, eggplant, and daal in vegetarian dishes. One signature dish, the pork belly vindaloo, showcases a tangy and spicy sauce, following the Goan tradition of fermenting chiles with vinegar, further enriched with port wine.
“Our mission was to bring Indian cuisine to people in an approachable way, focusing on flavor building,” explained Ajit Kalra.
Sukhu Kalra, originally from Chandigarh, shares another notable dish, Mamma’s chole, served with poori bread. This family-favorite chickpea dish comes from her mother’s recipe, engaging flavors from masala, tomatoes, and tamarind pulp. The poori bread, crafted from whole wheat flour and lightly salted, is fried to perfection.
The menu at Indus includes various enticing dishes. From kurkuri bhindi, a fan-favorite crispy okra snack, to daal Indus with black lentils smoked for 12 hours, each dish showcases unique culinary technique. The intricately prepared pork belly vindaloo and the Bhoomi burger, a lamb slider, add diversity to the menu.
For dessert lovers, Valrhona dark chocolate torte offers a delightful surprise, more akin to pudding than cake. The masala chai serves as a decadent dessert choice as well, given its rich and aromatic flavors. Beverage selections include a kokum mezcal cocktail, blending house-made ingredients with St-Germain elderflower liqueur and mezcal for a balanced taste.
Indus emphasizes community connection and resilience. Following the Highland Park shooting in 2022, the Kalras responded with meals for neighbors and first responders, supporting recovery efforts. Their commitment to community extends to favoring local talent and recognizing the importance of cultural preservation through food.
Indus maintains fine dining standards with a capable team, including server Nicol Cervantes. The restaurant, however, faces economic challenges, though the owners embrace the opportunity to invest in the local community.
Details:
Address: 617 Central Ave., Highland Park
Phone: 312-282-8064
Website: eatindus.com
Hours: Tuesday to Thursday 4:30-8:30 p.m., Friday and Saturday until 9:30 p.m., Sunday 4-8 p.m., closed Monday
Pricing: Brisket ($36), Pork Vindaloo ($15), Chole Poori ($22), Okra ($14), Lamb Slider ($9), Rice ($5), Torte ($12), Lassi ($7), Cocktail ($13)
Accessibility: Wheelchair accessible
Rating by Tribune: Excellent, three stars
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