Take a Span­ish culi­nary jour­ney with the newly opened TIPICO ES­PANOL

Well, it’s time to ditch Chi­nese, Ital­ian and Mex­i­can cuisines, be­cause Span­ish fare is in town! TIPICO ES­PANOL, a first-of-its-kind Span­ish restau­rant, is far­ing well owing to its au­then­tic taste. Citadel ex­plores the gas­tro­nom­i­cal jour­ney of a whole­some

Citadel - - CONTENTS - BY SAKINA GODHRAWALA sakina.citadel@gmail.com

Lo cat edin the bustling lo­cal­ity of Lul­lana­gar, ‘Tipico Es­panol’, which con­notes ‘ Typ­i­cally Span­ish’, serves a wide ar­ray of au­then­tic Span­ish del­i­ca­cies that are de­li­cious, mouth-wa­ter­ing and ap­pe­tiz­ing. On step­ping inside the restau­rant, I was greeted with a warm smile, and then ush­ered to the seat­ing arena; where the wooden ta­bles and chairs are evenly laid out to min­i­mize the space crunch and also to pro­vide com­fort to pa­trons as far as the seat­ing ar­range­ment is con­cerned. It’s a wel­come change from the run of the mill restau­rants that serve Con­ti­nen­tal or Euro­pean cuisines. Ranesh Peru­mal, pro­pri­etor at Tipico Es­panol, who hails from the city, de­vel­oped a lik­ing and pas­sion for Span­ish cuisine when he moved to Spain many years ago. In or­der to fur­ther his pas­sion, he de­cided to start a Span­ish restau­rant in Pune. Soon, he launched Tipico Es­panol, the only Span­ish restau­rant in Ma­ha­rash­tra. Ac­cord­ing to the restau­ra­teur, the sole pur­pose of the restau­rant is to serve rich orig­i­nal avours from Spain that are scarcely avail­able in In­dia. Prior to the launch, Ramesh, Span­ish Chef Ralph and Chef Sushil, who is now the Head Chef of Tipico, car­ried out ex­ten­sive research on the Span­ish del­i­ca­cies be­fore serv­ing it at the restau­rant. The menu com­prises of unique and clas­sic Span­ish dishes that are hard to re­sist. I must ap­pre­ci­ate the care­fully drawn menu; the dishes have ex­otic Span­ish names with their trans­la­tions and there are loads of op­tions for veg­e­tar­i­ans too, which are de­lec­ta­ble and tempt­ing! As for the am­bi­ence at Tipico, it has con­tem­po­rary in­te­ri­ors and the space ap­pears as the replica of a fine-dine restau­rant. Be­sides, the fancy open kitchen adds beauty to the place as a whole. Dis­cussing Span­ish cuisine, Chef Sushil shares, “We at Tipico im­port in­gre­di­ents such as, spices, sauces, olive oil, rice, etc, from Spain it­self, be­cause we are of the opin­ion that any del­i­cacy that is served to a pa­tron should be rich in taste and flavour.” Start­ing with the food tast­ing ses­sion, I had the Blue La­goon Mock­tail and the Clas­sic Vir­gin

Mo­jito that were a per­fect start to the food jour­ney and it also re­freshed my palate. Al­though they served only mock­tails, the place will soon have their own bar as they have ap­plied for an al­co­hol li­cense. Af­ter en­joy­ing the rst round of mock­tails, I was served the tra­di­tional starter ‘Pan de Ajo’ (Gar­lic Bread) which is a pop­u­lar starter dish amongst pa­trons. It was per­fect and was served with four lus­cious dips. Con­tin­u­ing with the starters, I tasted ‘Gam­bas al Ajillo’ (gar­lic shrimp) that was served on my plat­ter. The shrimp was well cooked and the rich taste of gar­lic, hot pep­pers and olive oil were com­bined to per­fec­tion! Thus, I rec­om­mend all prawn lovers to taste the Gar­lic Shrimp of Tipico. Next, I was served ‘Cro­que­tas de Pollo’ (Crispy Chicken Balls) that were high on taste, es­pe­cially the outer crispy layer of chicken balls de­serve ap­pre­ci­a­tion. Also, the chicken ball had mashed chicken inside it, which was well-sea­soned. Af­ter par­tak­ing the de­li­cious bowl of Cro­que­tas de Pollo, I had ‘Pisto Manchego’, that was pre­pared by Chef Sushil. It is a Span­ish dish typ­i­cally from the re­gion of Mur­cia. One may not find this on the reg­u­lar menu, but I in­sist you ask for this one as it is worth try­ing; and yes it is purely vege­tar­ian. It had a tomato base with im­pec­ca­bly cooked ex­otic veg­gies like zuc­chini, squash, broc­coli, mush­room, bell pep­pers, onions, etc and was served with a fresh loaf of sea­soned bread, which was yummy too. Per­son­ally, I would par­tic­u­larly rec­om­mend this dish as it is one of a kind and rich in flavour.

Speak­ing of the main course, I savoured one of the Pael­las, which is a rice pot lled with good­ies. I had the ‘Paella de Pollo y Ver­duras’ (Chicken and Veg­etable Paella), which had rice, chicken, bell pep­pers, kid­ney beans, to­ma­toes, gar­lic etc, all cooked in pure olive oil and gar­nished with freshly cut pieces of orange, which made the dish vis­ually ap­peal­ing. The best part about this dish was the rice, im­ported all the way from Spain; they puff up more than nor­mal rice so as to add more au­then­tic­ity to the dish. No won­der, their dishes are so au­then­tic! As for the pric­ing as­pect, Tipico is mod­er­ately priced, ex­cept the Pael­las that are high on wal­let. How­ever, the taste and qual­ity of the dish justies the cost to­tally. Be­sides, the restau­rant serves a va­ri­ety of Pael­las and one must try one, as it is a tra­di­tional Span­ish dish. In ad­di­tion, the restau­rant also has a wide range of sauces sim­i­lar to In­dian cur­ries that can be savoured with rice or bread. Af­ter hav­ing tasted most of the dishes on the menu, I bade farewell to the chef and his staff mem­bers and thanked them for all the hos­pi­tal­ity ex­tended to­wards me and pro­vid­ing the orig­i­nal and rich taste of the Span­ish fare. With re­gard to space, the restau­rant may not be spa­cious enough, but won’t fall short in mak­ing you feel com­fort­able. It is a per­fect din­ing place for all age groups, right from stu­dents to fam­i­lies can en­joy their whole­some meal and wit­ness a unique culi­nary ex­pe­ri­ence. All in all, Tipico Es­panol is a must visit restau­rant for every foodie who en­joys ex­plor­ing dif­fer­ent cuisines!

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