Review

Set in a tented palace high above the Andaman Sea with fire-eaters performing pyrotechnics below, Tambu’s cuisine matches the opulence of its setting. Dedicated to the creation of classic Mughlai dishes with contemporary touches, and inspired by Saurabh Sachdeva, a winner in the Thai Iron Chef contest, Tambu has earned acclaim for a style of cooking which originated in Persia and North India. A unique culinary tradition, it employs creamy sauces, nuts, and delicate aromatic spices such as cinnamon, cardamom and saffron. To experience fully these fragrant delights, choose the tasting menu. The journey begins with a picture-perfect trio of mini-starters, including a smoky beetroot confection and a succulent ragda samosa. A dramatic and gastronomic highlight is jhal muri, an eclectic mix of avocado snow, tamarind, mint and rice crispies. Signature cu ries, including Old Delhi butter chicken, are memorable. Wine pairings from France, Italy and, surprisingly India, complement each course perfectly: Champagne, followed by Côtes de Rhone syrah, and muscat to heighten a luscious dessert of mango and white chocolate ice cream. The à la carte menu range is extensive, featuring no fewer than seven Indian breads, tandoor and charcoal oven dishes and classic curries that include chargrilled prawns, lamb shank and chicken biryani and butter chicken. Book early and arrive hungry as a complex, multi-layered and amazing encounter awaits.