4/04/2013 02:36:00 PM

Tiffin Bistro Coming to South Philadelphia

Lamb chops created during menu exploration for Tashan
The space left empty with this week’s closing of Kris won’t be vacant for long. Munish Narula has scooped up the 11th and Federal corner spot for a concept he’s been developing for a long time: Tiffin Bistro. The new venture will fall right between Narula’s Indian takeout empire and his posh, Euro-Indian fusion Avenue of the Arts restaurant - look for a more casual atmosphere than Tashan combined with a more creative menu than a regular Tiffin.

Tashan’s Sylva Senat will help develop the dishes - check out a sneak peek of the menu below - but India native Kriti Pant will be chef. The former Junoon toque was lured to Philly from NYC by the lower cost of living and our exciting food scene, and specifically the opportunity to work for the expanding Narula Restaurant Group.

Speaking of, this bistro is a definite sign of success for the bootstrap culinary organization, which started very small but just executed three profitable quarters at Tashan. Surely the great bar program helped in that regard, and Tiffin Bistro will have a liquor license and a full drinks program designed by beverage director David Costanzo.

The food that accompanies the sips will be Indian, but creative Indian - these are dishes you won’t see in any other restaurants, Narula promises. Not that it would be an issue in South Philly, anyway, since there may not be any other Indian restaurants in that area anyway (can you think of one?). We’re excited to try the coconut-stir-fried cauliflower, and also the cardamom-chili lamb, and won’t have to wait too long - Narula is targeting a six week turnaround, leading to a mid-May opening.

APPETIZERS
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

MAINS 
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

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