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Tashan in pictures
In early August, we hit you up with a food-centric preview of Tashan, Tiffin owner Munish Narula's upscale Indian restaurant at 777. S Broad. Now that the space is just about ready to go, we snagged a few photos to get you a feel for the interior,
Tashan in pictures
In early August, we hit you up with a food-centric preview of Tashan, Tiffin owner Munish Narula's upscale Indian restaurant at 777. S Broad (Broad and Catharine). Now that the space is just about ready to go (private launch party tomorrow night; soft-open to the public Friday evening), we snagged a few photos to get you a feel for the interior, designed with plenty of imported-from-India touches by Winka Dubbeldam.
Entering off Broad, Tashan's one big room, but there's multiple looks at work here — a butcher-block-table main dining room complete with three-sided booths; a central bar; a curtained lounge; a private dining room/3,000-bottle wine storage area; and a beautiful Robert True Ogden-designed communal table adjacent to chef Sylva Senat's open kitchen. Narula shipped several elements, like the towering Ganesh carving that greets diners at the hostess station, the glass-top lounge table and the hand-stitched curtains, direct from the motherland. The closeups above don't do the 130-seater full justice; to get the full effect, swing by throughout the weekend (walk-ins only), or book a table starting Monday.
Jean-Georges vet Senat, who's been working with Indian master chef Sanjay Shende to develop the elevated Indian small plates on Tashan's menu, has lots of toys to play with in his kitchen, one side of which houses visually dramatic dry storage for spice bins — custom-built tandoori clay ovens from the U.K.; a tri-tiered sigri, or charcoal grill; and a tawa, or flat-top grill, so new you can see your own reflection in it. Though they don't want to leak out the full menu prior to opening, here are a few highlights:
- Naga Beef Sumi: Sliced and marinated beef loin, scallions, soy Naga reduction, cucumber-peanut relish
- Tandoori Jumbo Shrimps: Cream cheese, fenugreek, carum seed toasted yellow pea flour, coco essence
- Chilka-style Black Bass: Pan-seared, traditional Oriya curry froth, apple-fennel salad
- Tashan paneer pizza: Indian-inspired lentil-fenugreek dogh, Tikka paneer, chilies and buffalo mozzarella
- Xacutti Pork Tenderloin: Palm vinegar, 21-spice Xacutti marinade, Aloo soufflé
UPDATE [12sept11]: Peep the full menu below (click to enlarge).
- barstool scientist
- Booze
- Brew Revue
- Chef Salad
- Closings
- Coffee
- Contests
- Dealage
- Dirty Dishes
- Don't Front
- Eat This Immediately
- Field Trip
- Food and Art
- Food and Holidays
- Food and Movies
- Food and Music
- Food and Politics
- Food and Sports
- Food and Web
- Food Blogs
- Food Books
- Food Events
- Food News
- Food TV
- Gifted
- Happy Hour Hopper
- How-To
- In Print
- Interview
- Meal Ticket
- Menu Time
- Not So Quickfire
- Notes from the Weekend
- On Wheels
- Openings
- Patio Drinking
- Philly Beer Week 2010
- Photos
- Private Chef POV
- Product Placement
- Recipes
- Snack Time
- Stiff Drank
- SUPPER
- Tea
- Testing
- Ticket Stubs
- Top Chef
- Vegan
- Vegetarian
- Video
- Weekly Candy
- Weird Regional Foods
- We're Here to Help
- Where'd We Eat?
- Drew Lazor's Ill-Advised Rant Factory
- Pregame
- Ill-Advised Ranting
- The Week Without Meat
- Philly Beer Week 2009
- Real Big
- Where'd I Eat Last Night?
- Top Chef Masters
- The Good Word
- Next Iron Chef
- Arterial Terrorism
- Food and Radio
