Indian Master Chef Sanjay Shende, Executive Chef Sylva Senat, and Tashan owner Munish Narula. (David M Warren / Staff Photographer)
About the restaurant
Rating:
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.
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.)
Philly.com Dining
The Rating Key
$ = cheap eats
$$ = moderate priced; most entrees $16-$25
$$$ = premium priced; most entrees $26-$35
$$$$ = hey, big spender; most entrees $36 and up
Superior 
Rare; sets fine-dining standards.
Rare; sets fine-dining standards.
Excellent
Excels in every category of the dining experience.
Excels in every category of the dining experience.
Very Good 
Interesting, with above-average food.
Interesting, with above-average food.
Hit-or-miss 
Poor — No bells
RELATED
- Tashan
RELATED VIDEO
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.
