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Incredible is an understatement for the new menu prepared for you at Tamarind. The experience is surreal, the attention to detail, the taste, the aesthetics, the aroma – Everything is just art. It was yet another successful food bloggers Qatar meet. Though, it coincided with the time and date of Tory Burch Opening in Lagoona Mall with Anna Dello Russo, the editor of Vogue Japan at large, I did not regret at all spending my time at Tamarind Indian that day.
You will know why as you see what was on the menu and how beautifully everything was set up.
Tamarind Indian Restaurant is located in the piazza court of Lagoona Mall. Its my favorite Indian Restaurant not just for its food,but for its elegant interiors, and the quantity of food served for the price paid with no compromise in taste.
Welcomed with Smoking Malai Aam Panna – Aam panna is an Indian drink renowned for its heat-resistant properties. It is made from green mangoes and is light green in color, and is consumed as a tasty and healthy beverage to fight against the intense Indian summer heat. A little bit of play was done by the chefs to add some drama to the drink that is quite a regular drink.
Moving onto Amouse Bouche, we were served Avocado Thandai with Moong Dal Galouti. I totally loved the Avocado Thandai and felt I could have a whole glass of it again. Galoutis are known to melt in the mouth and thats exactly what the one we were served felt like – disappeared in few seconds.
Between the transition fromthe Amouse Bouche to the main course, a series of street food were served.
Consisting of Pani puri, mini idlis, bhelpuri, and something with chickpeas which I failed to capture the name of. Talk about distraction!
- Panipuri, also called golgappa, is a street snack in several regions of India. It consists of a round, hollow puri, fried crisp and filled with a mixture of flavored water, tamarind chutney, chili, chaat masala, potato, onion and chickpeas.
- Idli is a savory cake that is popular throughout India and neighbouring countries like Sri Lanka. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice.
- Bhelpuri is a savory Indian snack, and is also a type of chaat. It is made out of puffed rice, vegetables and a tangy tamarind sauce.
And then was the main course – The Hawkers Sampler featuring a duet of classic lamb galouti and pathar gosht ka sule with Saffron feenel bread, chilli peach caviar and cucumber roll. There was a lil bit of molecular gastronomy touch to it! The way how every small thing added to the whole tasting experience was just exquisite and short of words.
Then came The golden clay pot which was a selection of succulent kebabs – makrani tangri – tulsi jhinga and champ tazadar served with rocket and feta salad. Everything looked an like an art piece, and I would like to leave a note of appreciation on the chefs for paying so much attention to details to the servings, and doing such agreat job providing a surreal experience for us foodies.
Obviously, this wasnt the last, there was more to come – The Signatures. It consisted of an array of Signature Butter Chicken, Nihari Gost and Murgh Musallam, Balti Subzi & Dal Makhani with assorted breads and saffron rice.
Last but not the least came the dessert platter with Date pannacotta, double ka meetha and blueberry kheer icecream – everything a must try and that’s all I can say.
Thinking of a place to dine? Dont miss out on getting to Tamarind. Lets not forget to thank Doaa who runs the blog Hungry Birds Doha for yet another amazing food blogger meetup. My calender’s always free for you – hands down!