777 S. Broad St.
Philadelphia , PA
Valet (at night) is $6
Cuisine type: Indian
Dinner - Mon. thru Sun.
Late Night - Fri., Sat.
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.
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.
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.)
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.)
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.