Thankfully, spacious and colorful Indika has not closed, as predicted. Instead veteran restaurateur Mickey Kapoor has breathed new life into this revered spot. Two appetizers got us going: a saffron saag with calming mango bits that we scooped up with cornmeal roti and a complex dahi puri of feathery puff pastries filled with tiny diced potatoes and topped with yogurt tamarind and a savory parsley-cilantro sauce. A hefty entrée of grilled chicken, lamb, and prawns foreshadowed the meat-heavy restaurant (Bukhara) that Kapoor is planning to open. And the mango chutney chicken breast stuffed with goat cheese and served with a potato-okra-and-tomato curry showed off Indika’s excitingly layered tastes. We closed our meal with the dreamy, creamy rice pudding.