Foodie Fusion
By Naperville Magazine
March 2025 View more Table for Two
By Phil Vettel
Temptinn incorporates Indian flavors into global dishes
Of all the happy smiles created by the reopening of Naperville’s Washington Street (the ongoing bridgework notwithstanding), the happiest might belong to Sujay Karvekar.
Karvekar is owner (with two partners) of the Indian-fusion restaurant, Temptinn, which opened in early November, at 220 S. Washington St., just as the long rebuild (north of Chicago Avenue, that is) was coming to an end.
While Karvekar was gutting and rebuilding the Temptinn space (a former breakfast/lunch restaurant and adjacent jewelry store), a glance out the window showed workers installing new utility lines and rebuilding sidewalks. “It was comforting, yet depressing in that sense,” Karvekar says. “I’d look and think that if the timing didn’t match up, then this might not work.”
Spoiler alert: It worked.
Temptinn, a project that Karvekar first conceived two years ago, is an Indian restaurant reconsidered, whose fusion-influenced menu will resonate with traditional palates and thrill seekers alike.
“I’ve always been been a foodie, passionate about food and presenting food uniquely,” Karvekar says. “We feature different flavors from different cultures, so everyone has access to tastes from all over the world. There are quite a few restaurants around, presenting the same flavors in the same ways; if we want to stand out, we need to be on the forefront.”
Karvekar stands out by incorporating Indian flavors into European, American, Asian, and South American dishes. Which is to say that under the “Fusion Appetizers” heading, you’ll find Southwestern egg rolls (a fusion concept in itself) filled with vegetables and Indian paneer (soft cheese) and topped with avocado cream, as well as a riff on bruschetta that adds a tamarind glaze to grilled bread and tomatoes.
A trio of Chinese bao buns arrive in a metal taco rack, creating soft folds filled to overflowing with Thai-seasoned chicken and yogurt-mint sauce. Butter chicken, a staple of every Indian kitchen, is stuffed inside flaky empanadas, with extra butter sauce (for dipping) in a separate bowl.
Fusion pastas include intriguing-sounding creations such as chicken tikka penne pasta, and a lasagna with paneer and tikka spices. My table was impressed by the large plate of lobster ravioli, smothered in a complex blend of three sauces (one of which is a cashew sauce, which can be omitted).
Lamb chops, grilled, are propped on a bed of chickpeas and surrounded by a saffron barbecue sauce. A spicy vindaloo glaze enlivens grilled salmon; chicken Parmesan becomes chicken tikka Parmesan after adding tikka sauce (tomato cream sauce with multiple spices).
I didn’t spend my entire visit in the menu’s fusion section. Traditional naan, baked in a tandoor oven, is as good as I’ve had in quite some time. The menu lists a half-dozen naan; I particularly liked the garlic version. Peas pulau (subtly spiced basmati rice and peas) is a well-executed classic, as is rogan josh, an aromatic curry dish available with lamb, chicken, or goat.
As one would expect, there are myriad vegetable, rice, and vegetarian choices. The dessert list is surprisingly robust, offering Indian-accented versions of chocolate lava cake, chocolate mousse, and a very good, cardamom-laced tiramisu, as well as gulab jamun and other traditional Indian sweets.
Drinks include a long list of cocktails and alcohol-free “moktails” (as the menu calls them), the latter category boasting an absolutely delicious aam panna, a mango-based drink with cumin and other spices, topped with a smoke bubble. Among the full-strength drinks, the Fire Chili margarita is a hot seller, literally and figuratively; it’s a very popular drink among Temptinn’s clientele, and the cocktail is made with no small amount of jalapeño—an attention-getter for sure.
The gently lit dining room is simple and contemporary; dark-wood tables and booths contrasted with white-brick walls. Framed travel posters line the walls—Indian states, of course, but also Mexico, Chicago, and Honolulu.
The adjacent space eventually will become a banquet room; Karvekar hopes to attract everything from weddings to professional events. Already, Temptinn has launched its catering service.
Karvekar identifies himself as a home chef, taking the plunge into the restaurant game after a 25-year career in health care. Not an easy path, but one he felt compelled to take. “You know, you can talk about things, but until you take that step forward, your dreams and aspirations are never going to come to life,” he says.
Photos: Temptinn
