Page 81 - MASALA Magazine Vol.15 Issue 4 | April - May 2024

This attention to detail continues inside,
where resplendent paintings referencing
Mughal traditions line the canvas walls, while
a crystal chandelier hangs from the tent’s peak,
ringed by wooden fans providing an ample
breeze. Lavish seating arrangements abound,
with mango-yellow furnishings on wooden
chairs and marble tabletops in teal drawing
the eye to the handpainted, gold showplates
made by an artisan from Delhi. The overall
impression is one of olde-worlde luxury. Open
for dinner every day, the tent’s panels are
usually drawn up to give you a panoramic
view of Phuket’s stunning sunsets; but as I
had visited for lunch, the tent was closed to
the elements while still taking advantage of
the view, giving you modern amenities with
traditional opulence.
cilantro, and pops of sweetness in the form of
FOOD AND DRINK pomegranate seeds, and are served on a bed
of a single Japanese Shiso leaf, making for a
When it comes to innovation, Tambu is textural treat that was almost too pretty to eat.
literally blazing a trail thanks to Chef Saurabh Next, we tucked into their warm appetisers,
Sachdeva, of Iron Chef Thailand fame, and starting with the Butter garlic andaman
who was mentored by a Michelin-starred prawns, made with brown garlic and steeped
chef, thus bringing elevated techniques to in flavour, and still served in the Jumbo prawn
the smoky flavours and centuries-old tradition shell to retain all the juices. It’s served with an
found in Mughal cuisine. I was especially innovative Makkai avocado ‘toast’, a cracker
excited to try their offerings, which includes an with ‘Tambu’ stamped on it for extra artistry.
à la carte menu as well as their Taste of Tambu For the vegetarians, you’re served a beautifully-
tasting menus, with both vegetarian (THB plated Asparagus & cheese shammi, which I
2,790++ per person) and seafood and meat was told was especially moreish. Their Keema
(THB 2,790++ per person) options. I would kulcha, which came next, was definitely a
highly suggest opting for the tasting menu unanimous favourite.The Pepper fry crab,
to truly enjoy the full depth and breadth of served on a mini grill with a small piece of
flavour that they offer, together with their Wine activated charcoal so your ears can feast on
Pairing (THB 2,490++ per person), curated the sizzle before you even take a bite, was
by a sommelier who ensured that each label sublime. With Kopa-oven smoked bread, curry
brought out flavour notes in the dishes that leaves, and crabs from the Southeast coast,
you wouldn’t taste otherwise.
it truly highlights the best in Indian coastal MASALA RECOMMENDS
Our culinary journey started with a welcome cuisine. The Jakhiya aloo from the vegetarian
glass of champagne, which was served to menu was equally sizzling hot and delightful, The Keema kulcha, with ghee-roasted
us in the form of an exciting ‘smoke’ show a testament to the chefs’ skills. mutton (or wild mushrooms for the
using liquid nitrogen; a heart-racing start to Although we were approaching full, we had vegetarians), which is considered a
a delicious meal. The wine was served in yet to tuck into the mains, aptly called A Thali signature favourite of Tambu’s guests.
artisanal Gabriel-Glas glasses, which I was told Feast. Their spread of signature curries and Served in a steamed kulcha bun with
can hold liquid nitrogen without cracking. The rice consisted of Old delhi butter chicken made crisp potato salli for texture, this South
Taste of Tambu menu’s prologue is comprised with the perfect, creamy texture; a surprisingly Indian bite was sublime, and was served
of their ‘street saga’ dishes, spanning a melt-in- light Coconut prawn moilee to cut through the with handcrafted plates from Delhi so that
your-mouth Delhi treat, a yellow lentil sphere heaviness; aromatic Dum murgh biryani to pair, you can treat your eyes as well as your palate.
in the form of their Ram Laddoo, with the and a selection of piping-hot Tandoori breads.
classic mint and tamarind chutneys to pair; This was a meal in itself, but if you’re craving
and their Spiced beetroot chop with raw papaya more, you can add Lamb chop burrah (Add on TAMBU
relish and figs to offset the deliciously earthy for THB 450) or Handkerchief bread (Add on
flavours, a snack that hails from Calcutta. For for THB 150) so you can eat till you’re replete. Avista Hideaway Phuket Patong
the full elevated street food experience, we As usual, the vegetarian options were equally 39/9 Muen Ngern Road,
were then served their Delhi ki chaat, also from flavourful and worth a try even if you’re not veg. Patong District, Amphur Kathu,
Delhi, which was deftly made tableside in a Phuket, Thailand 83150
‘cart,’ during which they walked us through Finally, the Crown dessert, a desi twist on Open Daily from 6pm to 11pm;
every step of its construction. Different textures the classic crème brulee, was comprised of Open every Sunday lunch time
of yoghurt, from yoghurt ‘snow’ made with kesar thandai, served with a pistachio cookie from 12pm till 2.30pm
liquid nitrogen and lashings of the more with raspberry and mango dollops – truly the Tel: 095 834 7208
classic yoghurt drizzle, are mixed with mint, crowning glory of a wholly delicious meal. Instagram: @tambuphuket
www.tambuphuket.com

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