Tamasha is yet another addition to the already crowded premium restaurants space, Kamala Mills, at Lower Parel. Having the first outlet in Delhi, Tamasha is a premium offering from Priyank Sukhija, who has 28 restaurants in his portfolio span across India. Tamasha is the first venture in Mumbai and they plan to restrict it to single outlet format in the respective city to maintain the brand.
The moment you enter the place, the eye-catching light bulb and mirror combination, hanging from the ceiling, with its twinkling effect will make you go wow. They also have an al fresco section where they plan to serve sheesha once the license is received.
Drinks started rolling in with Foamintni. The thoroughly refreshing vodka base drink with a mix of apple flavor, elderflower syrup, topped with mint foam and is served atop a glass with orange and mint infused fumes.
The next was Tamasha Black Tea, an absolute potent mix of vodka, Kahlua and tea, served in a fuming kettle.
Lambi Nasheeli Chai was a variant of LIIT had 4 whites, elderflower syrup and was topped with house wine instead of cola. Good to try if you like to experiment with wine and want to give the usual cola sweetness a miss.
The milk based Chocolate Delight with chocolate syrup, Kahlua, Baily’s and vodka was outright delightful.
From the molecular cocktails offering, we tried Bubbling Cosmo and Rum Infused Raw Mango.
Bubbling Cosmo was a foam and fumes variant of the regular cosmo. The topped foam had a flavor of basil in it. Rum Infused Raw Mango had raw mango flavored foam topped on rum based drink.
Food started with Corn Cheese Grilled Kebab. The corn tikkis were good in taste but the velvety smooth dal makhani and mini naan stole the show.
Achari Mushroom Wanton was another star dish. Crispy wontons with soft mushroom stuffed center were great with the dip.
Soya and Basil Dimsums were adequately cooked and were not chewy. Again, the dips served matched the stuffing of dim sums.
The Subzi and Pasta Soup was a fusion of South Indian Rasam with a flavor of minestrone soup which was complemented by minced veggies and tiny chunks of pasta. The Bruschetta perfectly paired with the soup.
The Cottage Cheese Hushies and Indian Macaroni Balls were deep fried dishes. The Macaroni Balls had spiced gooey cheese center and macaroni chunks. The mango jalapeno mayo dip was a twist to the dish.
Scooped Potatoes had paneer tikka chunks in it. Perhaps the least liked by us. Not that it tasted bad but I would anytime prefer any of the above dishes over this one.
During this, we also got an opportunity to meet Chef Jehangir, who was more than happy to explain the thought he has put behind every dish being served. The spices are balanced according to Mumbai palate and climate. His philosophy is, the food you have at Tamasha should relate to a story and should bring in old memories.
He recommended some of the dishes and desserts for us to try.
Dhingri Hara Pyaz Cannelloni brought the fusion of cannelloni pasta and hara pyaz (green onion) and was pan fried rather than baked and served on makhani sauce to give it a twist.
Burrata is an Italian mozzarella and cream cheese and was served with lavash sticks, balsamic reduction, sun-dried tomato pesto. This qualifies for a try if you love cheese.
For me and my vegetarian friend, the chef suggested Videshi Tawa Pulao which was a fusion of classic tawa pulao and continental vegetables and was served with fried papad, raita and pickle.
Chocolate Pan Wedge ended the meal on a sweeter note. It was chocolate truffle infused with pan flavor and dusted with Pan Pasand. The compote had rose/ gulkand flavor to complement the pan taste.
All the drinks and dishes demonstrated excellence in bartending and gastronomy as the infusion of ingredients and flavor never contradicted each other.
We were there as a part of bloggers table and were delighted by the hospitality of the Vice President, the chef and the staff.
Be it the interiors, drinks or food, everything at Tamasha has its own bit of tamasha in it.
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