Tattv, The spanking newu00a0 eatery on the bustling Lavelle Road showcases kebabs using five culinary elements Essentially a kebab restaurant, Tattv that sprung up this week, bang in the midst of the bustling Lavelle Road, is an elegant stop over for a round up of kebabs from the Indian sub-continent, Persian and Central Asian regions. Its chef Sanjay Tyagi's stint at trying something new from what he's been churning at Umerkot. Tattv Food: authentic Service: average Ambience: royal <img alt="" src="/imagedata/2010/nov/TATTVA-RESTAURANT1.jpg" border="5" /> The moment you step out of the lift onto the floor above a popular coffee outlet, you see a long, wide ethereal setting in red, gold and black, replete with stone jaalis, jharokhas and kaarigari from the palaces of yore, besides private coves. At the opposite end, the complete wall is converted into an open kitchen separated by a see-through glass where chefs can be seenu00a0 stirring things in pots and pans, pounding on meats and chopping fresh veggies. But, what's new here, you wonder? Hold on, we're telling you. It's the heritage of the word Tattv, which in Sanskrit stands for essence or element, showcasing kebabs using the five culinary elements namely the Tandoor, Sigri, Kadai, Tawa and Curry. And extending it to the see-through kitchen is just that, where you can see the chefs at their work with these five styles quite clearly. And that's not all for this stylisedu00a0 eatery, there's more - the moment you sit in one of their comfy chairs, you're asked if you're a non-vegetarian and if you reply in the affirmative, your green glass is replaced with a blue one and for the vegetarians it's a green-tinted glass. We applaud to that. Sometimes the waiters can really annoy you with the no-brainers everytime they serve from a mix of vegetarian and non-vegetarian. Also, a tiny tray bearing three hitkari bowls for your curries forms the table setting, along with pickles and dips. It really was high time now we forked into some much-awaited morsels. We began with the Chilgoza Malai Kebab (Rs 325), tender cubes of chicken with a pine nut flavour, followed by Lebanese Minced Lamb Kebab Antableh with Parsley and Onion (Rs 330), which the chef insisted was not your regular Seekh Kebab, though on the first look, it did look like one. We had to agree, as this was not spicy and was marinated only with onions, parsley, salt and chilli sans the myriad spices that go into our Indian seekh. But the one that stole the show on our kebab platter was the Red Snapper Tawa Fried (Rs 325). The fish fillet was tender, boneless and had a tangy seasoning lending it the zesty flavours with mustard and chillies. For the mains, the highlights include the Rajasthani mutton dish Laal Maas with cumin and red chilli (Rs 325), a perfect antidote to the city's sudden nip in the air and the Aloo Gobi Methi Ka Tuk (Rs 225), a staid vegetable given a flavourful twist, besides the Dal Makhni, Murg Khurchan. Scoop these up with a Warqi Parantha (Rs 145). If you don't want a ghee-laden Indian bread like the Warqi version, our pick would be Ulta Tawa Parantha (Rs 105), as the upside down kadai, the parantha is cooked on, lets the oil drain down, not letting it soak in. For an even lighter version, try the Gilafi Kulcha (Rs 75), which you might easily mistake for a fluffy cushion cover in appearance. Do save some space for the Chocolate Gujia with berry compote (Rs 155) on the dessert section on the golden royal menu. This Indian version of the Mud Pie is a dumpling delight oozing of rich, dark chocolate, besides the regular dessert options like the Malpua layered with Carrot Halwa and Rabdi, Gulab Jamun or Kulfi. Why we think Tattv will work? Well, for the sheer reason that there are no such fine dining kebab places in the immediate posh surrounds as this one, besides, maybe, their five elements of kebab cooking might do the trick too. At: Lavelle Road, 1st floor, 25/4, Lavelle Road, above Barista. Call: 4155 2225 Meal for two: Rs 1,500

Tattv, The spanking new  eatery on the bustling Lavelle Road showcases kebabs using five culinary elements

It's elementary,my dear

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It's elementary,my dear

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