Simply Abu Dhabi Magazine XXIII

8 0 S I M P LY A B U DH A B I A visual feast Tamba’s signature design, an intriguing blend of opulent touches and earthy appeal, was brought to life by Dubai-based LWDesign, the firm behind a number of renowned hotels and restaurants across the UAE and internationally, while the fit-out was accomplished by the exceptional team at Highgate Interiors Design in Dubai. As Akshay Dosaj said, “We wanted the design to be a feast for the eyes.” It’s certainly delivered on that score, then gone above and beyond. The first glance of the space is certainly impressive enough, as your eyes take in the exquisite décor, the overhead skylight, the incredible view into the kitchen, and the central bar area with its wonderful burnished temple bells around the top. But you find you want to keep looking: every nook and corner of the restaurant offers some new visual interest, some new detail to change your perceptions and offer a new experience. Indeed, as anyone who’s been to Tamba more than once will tell you, each time you visit can present a fresh perspective. There are multiple dining experiences available – there’s the chef’s counter, a raised table right in the heart of the restaurant offering the best view of the show kitchen and where the chefs come out and speak to you directly. At the other extreme, there are three private dining rooms at Tamba (two intimate ones that each seat six, and a larger one that can seat fourteen). The private dining concept was very much created with Emirati and other Arabic guests in mind, although it’s proven quite popular as well with other visitors who are seeking a more secluded, exclusive space in which to enjoy the restaurant. Then there is a variety of seating from which to choose across the loft-like space. Whether you opt for booth seating with a group of friends, a quiet little corner table for two, the lively bar/lounge area, or the glamorous outdoor terrace – each one offers a unique experience. A subtle yet deliberate design feature is that there are no clear lines of sight across the restaurant. Indicative of the level of meticulous planning that went into Tamba’s creation, it’s a neat bit of engineering that on one hand affords diners a bit more privacy and on the other it provides a nice buzzy vibe even when the restaurant isn’t completely full. Wherever you sit to enjoy your meal, your eye is treated to a remarkably harmonious medley of materials, textures and colours: wood, stone, leather, cloth, steel and brass, lush browns, metallics, touches of turquoise, and, of course, copper and verdigris (the colour copper turns when it oxidises). With the fantastic soundscape provided by the resident DJ creating the background mood, Tamba is really a treat for all the senses – even before you’ve had your first bite of the amazing food. Even the crockery is visually interesting and eclectic. Sourced from thirteen different suppliers from six different countries around the world – Spain, Thailand, India, Japan, Germany and South Africa – the wonderful collection was the result of a thorough vetting process, like every aspect of Tamba. The plates and serving platters, in their array of earthenware textures, irregular shapes and warm