All those South Philadelphians clamoring for a nearby location of Tiffin, the Indian mini-chain:
Munish Narula says he will open Tiffin Bistro - positioned somewhere in between the casual nature of Tiffin and the polished swellegance of Tashan.
He has secured a location, with a liquor license: the corner of 11th and Federal Streets, which was until recently Kris restaurant. It was Kristian's years ago. (Its Facebook page says gift certificates will be honored at owner Kristian Leuzzi's Stogie Joe's.)
Narula said it will open in six weeks.
He has imported chef Kirti Pant, whose background includes Junoon in New York, Amber India in San Francisco, and Cinnamon Club in London.
David Costanzo of Tashan will handle the beverage program, while Tashan's Sylva Senat will work on the kitchen.
Cauliflower Bezule: Stir fried cauliflower florets, coconut cream, mustard seeds and curry leaves
Egg Plant Chaat: Crispy sliced baby eggplant with yogurt, tamarind, red onions and chaat masala
Noorani Kabab: Two layered kabab, mince lamb and chicken; green chili and fresh cilantro
Gunpowder Scallops: Pan seared with spicy south Indian gunpowder masala
Lasooni Calamari: Calamari in chili garlic sauce
Chicken Telicherry Pepper: Chicken breast cubes in "Tellicherry" peppercorn sauce
Lal Maas: Chunks of lamb in hot yogurt sauce; flavored with cardamom and dry red chili
Bagarey Baingan: Baby eggplant simmered in a peanut sauce; enhanced with coconut, curry leaves and tamarind
Lamb Kolhapuri: Lamb in a spicy green chili based sauce, roasted coconut, star anise and white poppy seeds
Murg Lababdar: Sliced tandoori chicken in a tomato onion sauce flavored with fenugreek and ginger.