Page 80 - MASALA Magazine Vol.15 Issue 4 | April - May 2024

In the ‘tented palace’ of Tambu,
their progressive Indian charcoal cuisine
flames to please.

B Y AIDEN JE WELLE GONZ ALE S

iving in the gastronomic hub that is Thailand, it’s easy to take for granted
the sheer variety of options available for discerning foodies, whether you’re
hoping to sup like a local or be wined and dined like royalty. And when
it comes to the latter, I didn’t think there was much left that could surprise me,
but Tambu, tucked away in the island paradise that is Phuket, proved me wrong.
One of the newer entrants in Phuket’s gourmet scene, Tambu has made a name
for itself with its charcoal-based dishes, literally kindling the flames of artistry with
their progressive Indian cuisine. Led by Iron Chef winner Saurabh Sachdeva,
the restaurant promises to tell you a compelling gastronomic tale set in the times
of the Mughal royalty of old, starring premium ingredients and open-flame antics.
Suffice to say, it gave new meaning to the phrase, “dinner and a show” – or in
my case, lunch and a (smoke) show.

FIRST IMPRESSIONS

Nestled within the Avista Hideaway Phuket Patong – MGallery hotel, Tambu,
which means ‘tent’ in Hindi and is a reference to the Mughal-era ‘tented palaces’,
lives up to its name before you even enter. Ringed by stunning forest views and
glimpses of the Andaman sea, an opulent marquis greets you, with a double canopy
hinting at the capacious space and vaulted roof within. Having visited just before
Holi, we were welcomed by a refreshing glass of thandai poured from a copper
cup, while attentive staff offered us an artistic tray of coloured powders in case
we wanted to partake in the festivities and gently mark each other with colours.

80 | MASALA MAGAZINE APR-MAY 2024