Simply Abu Dhabi Magazine XXIII

9 3 S I M P LY A B U DH A B I As mentioned earlier, there’s a variety of enticing raw fish dishes, including a vibrantly flavourful red snapper topped with a kachumber salad of fresh, slightly pickled julienned vegetables and a chilli and coriander seasoning. The spicy tuna chur-muri is a tremendously popular favourite already, blending the puffed rice crunch of the classic Indian street food dish with the ceviche- inspired avocado, cucumber and spicy tuna in a perfect mixture of flavours and textures. The astonishing duck korma, as you will have guessed by now, is not a typical korma, but is served with finely sliced caramelised kumquat, while a wonderful lamb dish presents minced lamb kofta stuffed with foie gras and served with a chutney of lime, coriander, chilli and mint. Bold and creative, the menu at Tamba offers many vegetarian dishes as well, which will come as very exciting news to non-meat eaters. Among other options, there’s a potato gatta curry with risoni and rogan tadka and a paneer and apricot tikka in a plum sauce that, like the other dishes on the menu, defy expectations and elevate favourite Indian dishes into something new and utterly unique. Part of the magic at Tamba is the presentation of the food: not merely its appearance on the plate but the flourish with which it’s delivered, uncovered, discovered. The world-class servers are highly trained in the menu, and they are the perfect guides to the culinary journey you’re about to undertake, especially with dishes such as the black cod wrapped in fragrant tamarind leaf and the Billionaire Biryani (filled with lobster, Chilean sea bass and prawns). But it’s the desserts portion of the meal where the servers really get to add a bit of fun to the proceedings. There are five desserts (with three more to come) and there’s a compelling story behind them, which the server narrates for you. We won’t spoil it for you – but it’s quickly become a major feature of a meal at Tamba, and you simply have to experience it for yourself. What we will say, however, is that the desserts are absolutely amazing – as enticing as the food is at Tamba, it’s imperative you save room to try one. Indian restaurants are not traditionally known for desserts, particularly among an international clientele. Tamba once again alters perceptions, incorporating Indian elements such as cardamom, halwa, rose and saffron and infusing them with a universal appeal. The Lady Chatterjee, for example, marries the creaminess of a cheesecake with the tropical, berry-like tartness of passion fruit, whilst the Break-Up is nirvana for chocolate lovers – a rich dark chocolate mousse complemented by salted caramel and a nutty semifreddo (one of the variety of ice creams and sorbets all of which are created in-house). With the beverage choices, you’ll once again get subtle hints of Tamba’s Indian roots – the fantastic selection of signature mocktails includes Indian-infused flavours such as tea, cinnamon, cardamom and curry leaf. Perfect for sipping on a warm summer evening on the outdoor terrace, as you take in the Abu Dhabi skyline and listen to music provided by Tamba’s resident DJ.