Thursday, July 31, 2014
Inquirer Daily News

Tashan

Gallery Image
Indian Master Chef Sanjay Shende, Executive Chef Sylva Senat, and Tashan owner Munish Narula. (David M Warren / Staff Photographer)
Gallery Image Gallery: Tashan
Tashan Video: Tashan
About the restaurant
777 S. Broad St.
Philadelphia, PA
267-687-2170
Rating:
Neighborhood: South Philadelphia Parking: Valet (at night) is $6
Hours: Lunch Mon-Fri, noon-2:30 p.m. Dinner Sun-Thurs, 5-10; Fri and Sat, until 11 p.m. Brunch Sat-Sun, 11 a.m.-2:30 p.m.
Reservations: Recommended
Open Table
Prices: $$$
Payment methods:
American Express
Discover
MasterCard
Visa
Cuisine type: Indian
Meals Served: Dinner - Mon. thru Sun. Late Night - Fri., Sat.
Style: Tiffin meets Buddakan at this groundbreakingly ambitious new venture from Munish Narula, whose talented Western and Indian chefs have collaborated to update authentic Indian flavors with high-end ingredients and contemporary presentations - and shattered the cliches with thrilling results. From the smoked quail to venison with plum-rum chutney, this stylishly modern room captures drama in space, service, and flavor, and is about as far from your grandpa's curry-house buffet as it gets.
Specialties: Shikaari smoked quail; octopus Nicobari; Mangalorean sausages; duck tikka; venison Soolay; tandoori shrimp; paneer shashlik; kobe kebab; palak tikki; galouti kebab; aloo tikki; king crab "Tak-a-Tak"; gol-gappa; paneer pizza; chicken patanga; Xacutti pork; baingan bhartaa; Goan lobster; Kashmiri lamb shank; kulfee trio; chocolate cake with chai ice cream and white chocolate lassi shot.
Alcohol: There's more than high-tech flash to the iPad wine list here - a surprisingly rich, well-chosen 100-bottle selection of spicy, food-friendly wines from small producers in interesting regions, including several rieslings (St. Urbans-Hof; Ratzenberger; Golem), Austrian zweigelt, Palacios Petalos from Spain, whites and sparklers from Portugal, and even a couple of Indian wines. High-end buyers will find Italian options (Paitin, Cepparello; Col d'Orcia) and New World pinots (California's Lynmar; Australia's Bindi.) There is a list of clever craft cocktails weaving Indian spices with Scotch (Dhoom), tequila (Adrak), and saffron-infused vodka (Bloody Mohini). There are eight beers, including Indian (Taj Mahal, Kingfisher) and craft options (Ommegang Hennepin; Jai Alai IPA.)
Weekend noise: The open dining room buzzes at a noisy 92 decibels, but the alcove-like banquettes are a quieter mid-80s. (Ideal is 75 decibels or less.)

Tiffin meets Buddakan at this groundbreakingly ambitious new venture from Munish Narula, whose talented Western and Indian chefs have collaborated to update authentic Indian flavors with high-end ingredients and contemporary presentations — and shattered the cliches with thrilling results.

From the smoked quail to venison with plum-rum chutney, this stylishly modern room captures drama in space, service, and flavor, and is about as far from your grandpa’s curry-house buffet as it gets.

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