Shangri La’s newest baby launches on the block. Adorned in copper, this multiple cuisine endeavour leaves your gustatory and olfactory senses spellbound.
Designed by the Stickman Design and headed by Executive Chef Martin Bracker from Germany, Tamra fulfils all your sinful gastronomical desires.
Although Multi Cuisine spells disaster for most establishments, Tamra sorts this out by having a Master Chef for every one of their cuisines, thus effectively combining five restaurants under one umbrella.
The Japanese section is under the aegis of Jungha Choi, while Chef David Leung and Chef Nattasak head off the Chinese and Thai sections respectively. The European kitchen is manned by the leader of the pack Chef Martin Bracker himself while Executive Sous Chef Ravi Kumar commandeers the Indian section and its offshoot, the Ghar Ka Khaana section. Pastry Chef Sukanta Das completes your meal with some drool worthy desserts.
The decor itself is rustic yet elegant. From the wheat grass lined planter boxes that form the backdrop to the European section, the leather strapped rolling pin canopy, rustic slated timber on the Japanese, Asian and Indian counter bulkheads are paired with contemporary colourful tiles that gives the space an overall warm and convivial character.
The Japanese section enthrals us with some freshly rolled sushi. The spicy tuna and the Californian roll stay true to their taste while the Ika sashimi bubbles out the freshness of seawater on your palate. The Chicken Dimsum enthrals with moist chicken intertwined with spices rolled up in paper thin sheets. Dip it into sweet chilli sauce and munch your way to glory.
The genius of Chef Bracker explodes on your palate in the European Section. The tenderloin is perfected to a medium rare cooked in a red wine rosemary jus. No American adulteration by mash or boiled vegetables, just plain protein heaven. The prawns are covered in a creamy butter sauce while the fish pops up with herbs which characterise French cuisine.
Tamra is a dream come true for fussy eaters. There is customization at every counter. You can mix your own salad, order a noodles or for that matter cook your makhni gravy.
The Indian Section is something that impresses the most. While there are the standard dishes that Chef Ravi Kumar rolls out, there’s also a Ghar Ka Khaana section which gives a travel weary guest a true taste of India. Food that does not layer your stomach with oil and masalas. You can take your pick of vegetables and get them cooked in a selection of gravies.
There’s a touch of homeliness in the soft Phulkas that are rolled out here. Miss your childhood?? Tamra makes your revisit it with the Amla and GajarMurabba along with a Mango Chutney.
The Paneer Tikka Tulsi is a twist off on the classic, the additional flavour of Tulsi adding a zing to the already popular dish.
The Mutton sheikh kebab cover your mouth with spice and meat before quickly dissolving on your palate.
The Bhuna Ghost Achari cuddles fall off the bone mutton with the spicy sour taste of Indian achari masalas. Roll them all up in breads from the huge copper tandoors.
Already Full?? Its time for Pastry Chef Sukanta Das to indulge you even more. Take your selection from a huge array of tarts and pies. We suggest silky sour Lemon Meringue in a crispy filo pastry or a decadently sinful creamy, airy blueberry mouse. The Chocolate Lava Cake is a single plate of artery busting gluttony. Gooey chocolate extruding through the soft cake surrounded by the sour raspberry and citrusy mango coulis. There’s a desi ghee Benarasi Laddu. The kids can have themselves occupied with the ice cream in crushed cups and a medley of toppings
So much of decadence for INR 1950+taxes (lunch) and INR 2100+taxes (dinner). Need I say more??
