Today when we head out to party or to just have a meal we need options everywhere. Now-a-days there are multiple restaurants opening up at one place so that we have options when we reach a certain destination. Each place has something better than the other to offer.
Tathya is also one of them. It offers a candle light ambiance with a fine dine experience.
Tamatar Nariyal Ka Shorba: It was a silky shorba prepared with fresh tomatoes and coconut milk. It was creamy and delicious. The shorba was a perfect starter to a chilly evening.
Chane ka shami kebab: It was a chickpea pattice flavoured with indian spices, shallow fried in desi ghee. It had a royal desi ghee taste but was a bit bland to taste
Khus-khus aur khubbani ki tikki:It was deep fired with chopped apricots and indian spices. The tikki was coated with crispy poppy seeds. This dish was the clear winner in the veg stater section.
Badami subz seekh kebab:This was prepared with assorted vegtables and beetroot and the whole thing rolled in slivered almonds. This was an absolute melt in the mouth and went very well with the green chutney.
Bhatti ka murgh: This was a classic roast chicken preparation with indian spices and creamy hung curd blend. It was served in an actual “bhatti” which gave it a smoky flavour. The chicken was a melt-in-mouth and tasted really good.
Galouti Kebab: It was a classic mouth melting mutton kebab made with indian spices and shallow fried in desi ghee and served with soft naan(bread). This was sensual and the clear winner in the non-veg section.
Shahi Sabz Handi: This a medium spiced dish prepared with assorted vegetables and indian spices.It had a rick creamy gravy and tasted just delicious.
Jafrani pulao: It was Dum cooked long grain rice preparation infused with saffron extract. It was prepared in desi ghee and gave my taste buds a royal feel.
Malpua with Rabdi: This was Saffron infused fluffy pancackes dipped in sugar syrup served with rabdi at the side. The rabdi tasted really delicious although the malpua was not soft rather crispy due to the sugar coat.
Kulfi falooda: This was a homemade kulfi topped with sweet vermicelli soaked sweet basil seeds, rose syrup and rabdi. This dish reminded of the rabdi falooda we used have in our childhood during the hot summer evenings. I personally loved the dish.
Summing up, I can say we had a lovely experience at this place.
Thank you Ruchi and Placet. Also, a big thank you to Tathya team for being a warm host.