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| Gargi Roy Chowdhury at the launch of The Funjabi Tadka’s revamped menu |
When a restaurant has ‘Fun’ and ‘Tadka’ in it and sounds like ‘Punjabi’, you can’t help but be excited to check out its revamped menu. Less than a year old, The Funjabi Tadka (19A Southern Avenue) has taken things up a notch and unveiled a new set of signature delicacies.
But why now? “People look forward to something new in our restaurant. And winter is about to set in, so this seemed the right time for winter specialities,” said Delhi-based restaurant consultant Arun Chanda.
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| ‘Sangam’ means convergence and Sangam Biryani is a unique combination of chicken, lamb and prawns |
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| Keema Brinjal Affair is spicy mutton keema crowned with a baby eggplant |
Apart from the pop picks TFT has a special page on its menu dedicated to Calcutta, which has Bengali delicacies. So there’s ‘Ami Raji Tumi Raji Chalo Khai… Fish Kabiraji’ to sing along as you slice the deep-fried battered fish fillet. Or ring in some nostalgia with Rajbarir Kosha Mangsho, a traditional Bengali-style bhuna mutton.
Actress Gargi Roy Chowdhury, who was present on launch day, confessed that she was a “typical foodie”. Sadly, the meat-lover’s professional commitments didn’t allow her to binge! “I plan to be back here on Bhai Phonta,” she added.
Coming up in December is a sizzler festival by the chain that has recently opened an outlet at The Forum Value Mall in Bangalore.
A meal per head would cost around Rs 800 (plus taxes).
sweet treats
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Santrewale Khoya Kheer
(serves two)
Ingredients: One orange, 200g mewa, 50ml milk, 50g sugar, 100ml orange juice.
Method: Cut the orange from the top and scoop out pulp. Make kheer with mewa, sugar and milk. Mix pulp with the mewa mixture and pour into the orange shell. Freeze for 30 minutes and serve.
