India Today - - BUZZ - By PRACHI SIBAL n

Ta­marind, the In­dian restau­rant at the newly launched Taj Ban­ga­lore is more than just a pleas­ant sur­prise amongst the flood of fu­sion restau­rants the city has been churn­ing out. There’s Pun­jabi (a ma­jor­ity), Ra­jasthani and Awadhi food on of­fer, with a few dhaba recipes that have made their way to the menu. What sets Ta­marind truly apart is the fact that Chef Alok Anand has kept all the tra­di­tional in­gre­di­ents and flavours in­tact, play­ing only with pre­sen­ta­tion. “Ev­ery In­dian curry uses a dif­fer­ent spice mix and has a cer­tain or­der of in­gre­di­ents. And ev­ery­thing is with a pur­pose. I want peo­ple to stop be­liev­ing Pun­jabi food is the greasy, heavy kind they of­ten eat at restau­rants,” he says. In­stead of a bread bas­ket, a meal here be­gins with as­sorted ‘fans’—a flaky, savoury snack of­ten paired with tea from North In­dia. The bas­ket comes with a va­ri­ety of chut­neys and the spring onion chut­ney served in a mor­tar and pes­tle with its sharp and sweet flavours is a good in­tro­duc­tion to the meal that is about to be served. The menu is or­gan­ised on the ba­sis of cook­ing meth­ods and in­gre­di­ents and is a wel­come change. The bakli salad, made of soft wheat in a tangy ta­marind chut­ney and a cres­cent-shaped na­mak para (crunchy savoury snack) on top is de­li­ciously sooth­ing. The sheer­mal tart mein ga­louti is a ga­louti ke­bab with a twist—the sheer­mal comes shaped as a tart and the safed masale ki dum biryani flavoured with light masalas like car­damom is densely aro­matic and yet light. The meal ends with a baked gajrela, a mod­ern take on the ga­jar ka halwa, baked in a tan­doori roti crust.

All in all, the in­gre­di­ents and flavours re­main con­sis­tently authen­tic and im­pres­sive. AT Taj Ban­ga­lore, near Kem­pe­gowda In­ter­na­tional Air­port TEL 66003300 PRICE Rs 3,000 for a meal for two

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