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Wednesday, Nov 27, 2002

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Rhythm of delicacies

Tabla, the new multi-cuisine restaurant has fusion in every aspect - from the décor to the food.

FUSION CALL: Indian murals run riot with Italian Bissazu tiles.

TABLA ON Road No 1 Banjara Hills, Ph: 6828283/393, is the latest entrant on the multi-cuisine diner block and offers a gastronomical fusion experience. The décor is fusion of ethnicity and the Mediterranean with Indian murals running riot with Italian Bissazu tiles.

The food ranges from Hyderabadi to Continental. The two private diners that can comfortably seat ten people echoes the fusion theme in that one diner goes in for a European chic look in black and white while the other with the temple theme is as Indian as it can get.

Managing partner Karthikayani commenting on the name said, "A friend suggested it and we thought why not? The tabla is an essential part of any musical composition. The notes of a tabla are soothing. And Tabla is place where people can relax."

LET IT ROLL: The `tabla' shaped bar.

The tabla motif is present everywhere from the murals on the walls to the tabla shaped bar in brass and the serving bowls. "We serve biryani in tabla-shaped bowls. We serve the rice in one bowl and the gravy and raitha in separate bowls."

The menu is designed like a concert with appetisers and starters (mainly Chinese) featured in the section called The Preview. Soup and Salads fall in the Curtain Raiser section, while the main course is of course the Concert section and beverages and desserts are included in the Review section.

The main course is further divided into continental, North Indian, Tandoori, Chinese and South Indian.

Continental with a fair representation of steaks, sizzlers and bakes "is moving the fastest," according to Karthikayani. Bite your tongue, all who feel the Hyderabadi cannot look beyond Mirchi Ka Salan and Biryani.

COSY CLUB: The private diner with an ethnic look.

Karthikayani did not want to recommend any particular dish as she said, "everything should be good and everyone should be satisfied. If someone wants to eat dal-chawal and we do not concentrate on that, we would have failed a guest and we do not want that. All dishes get our impartial attention and standards are maintained."

When Tabla started on October 18, "there was common preparation for all dishes. We give comment cards with the bill and on reading them, we realised that people had different requirements. So now we have trained our stewards when they take orders to find out from the guest how they would like their food - spicy, or with less oil or browned more and then prepare the dish accordingly."

Tabla serves an interesting array of mocktails and cocktails. The prices as Karthikayani commented "are reasonable and do not pinch the pocket."

Tabla, with its offer of a fine dining experience in a cosy ambience with food designed to satisfy the most finicky palate is the place to be for all ye foodies.


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