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Tasallibaqsh -Real taste of Royalty
I went there with my husband last Thursday and believe me it was the most Savory dinner we have ever had. Here go my review on Thursday menu:-
We started with "Salad of the day" which was just the perfect balance of veggies picked fresh from the fields to your plate. (this was a chicken salad with rocket leaves)
Then we were served with "mushroom and cheese crostini”, a meatless masterpiece!!
"TBQ cheese plate" had three kinds of cheese: aged goat cheese, yak cheese and the third which I don’t remember well. Pure umami and the Pickled Gherkins & thin sliced lotus stems were just perfect to switch between the cheese.
"Seared Indian Salmon with white wine Glaze" it was awfully delicious and TBQ seared it to perfection.
My favorite from that night was "duck breast with potatoes & Red wine sauce”. A very soft and chewy red meat served with baby potatoes prepared to perfection along with red wine sauce which left me licking the plate clean.
Last in the food-section we were served "Pasta in Fresh Basil Pesto with truffled Grana Shavings". A-common-dish-done-uncommonly-well.
With all the food and truck loads of real flavor, to our delight was a musk melon ice cream for dessert waiting to be devoured.
TBQ’s idea of food and conversations cooked real slow is just perfect for all food lovers out there.
I asked what does TasalliBaqsh mean? Puneet said, you will know soon! The experience begins, first of all it's not a restaurant, it's not a place everyone would like, it's not a place for unromantic people (it's a vast subject, ignore the obvious), it's a place where you would pay to buy peace, affection and mouth watering unassuming delicacies served with dollops of love and care. Yes, am talking about Shiv, the owner, Host of the Year award goes to him. Talking about food, he is an artist, he captures his thoughts on frying pans and creates masterpieces, taste of each food served is different from each other and chances are you will encounter multiple flavour from the same food once Shiv starts his magic concoctions. Post 1am , post dinner, I understood the meaning of TasalliBaqsh, one of the 10 places in earth to visit before you die (don't know what are the 9 places �)
Hi. I still haven't visited Tasallibaqsh but I did attend Shivendra's workshop on "smoking meats." It was superlative to say the least. He shared very interesting bits of information and traced the journey of "meats" from the time of the neanderthals to the modern-day man. Afterwards, the spread that he had laid out for us was nothing short of extraordinary. From the juicy smoked chicken and bell pepper salads, the smoked fish and chicken chunks, the yak cheese and smoked chicken mini-sandwiches, the delicate smoked fish curry with Sikkimese dalle chilli teamed with indigenous rice to the lemony smoked fish - everything was different to taste and delicious. I am waiting for an occasion to go to TBQ and savour Shivendra's culinary skills once again. Bravo! And keep going.
It's difficult to describe Shiv.. part maverick.. part genius.. his creations take foodgasm to a different level... Food that plays with your palate.. shows you flavours you thought were never possible..
Unbelievably great food and more importantly the experience
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At the end of the confusing, unsettling week, I had my first pop-up experience last evening with Winter Grills at Tasallibaqsh. Pritha Sen and Shivendra Sharma are bringing back the concept of using seasonal and indigenous food and spices in your cooking and the goodness of flavours and taste that brings to your food. It was a wonderful experience - the food was gourmet - cooked perfectly with spices from northeast India, Nepal and Ladakh. The potato with cheese and the arugula salad set the tone with the fried yak cheese complementing them. The non veg part of the dinner was exemplary - from the sweet grilled crab with timur to the grilled Pork skewers with chilly oil (bhootjalokia) and the chargrilled lamb - the meat was succulent and juicy - the slow cooking adding to the flavours and not drying them out. The palate cleanser was a salad with apples and kiwis was refreshing and the grilled guava as a dessert was innovative. The great spread in the relaxed ambience of a winter evening made the two and a half hours we spent getting to know the other four diners really relaxing and fun. And at Ra.1200 a pop it was a steal. Great job Tasallibaqsh - hope to spend some more such evenings this winter.
It's not food only, it's tasallibaqsh on conversations, food and knowledge sharing. Small little place that offers food from tastes from Afghan to Tibet; the Himalayans and of course the stories from Shivendra on his Himalayan climbs and travels. A lot on offer, go visit, you will cherish your time spent at Tasallibaqsh.
Great initiative and greater hospitality. Food experience redefined. A must try for people who love to adventure with food. All the best Tasallibaqsh.
Amazing place. Organic home farmed vegetables and spices. New menu everyday
surender yadav (Rijhu Yadav)
+5
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