Tashan: Tale of the Tape
Last night marked the grand opening of Tashan, the high end Indian concept from Tiffin founder Munish Narula. The restaurant is the cornerstone of Carl Dranoff’s 777 S Broad complex and lives up to its name which means style or attitude.
- Designed by New York architect Winka Dubbeldam.
- 130 seats
- Sleek design, dark woods, design elements imported from India
- Butcher block dining tables
- Semi-private banquettes will serve large groups well.
- Open kitchen
- Shelves on the back wall highlights colorful Indian spices stored in clear containers
- Three tandoori ovens, first of their kind in the United States
- Sigri grills and Tawa griddles provide plenty of cooking surfaces for skewers upon skewers
- Chef’s table seats up to 12.
- Table can be communal or reserved as whole
- Lounge area provides an upscale vibe with low couches and couches and chairs
- Tables are ornate Indian designs covered in glass
- Private dining room
- One wall of private dining room is backed by 3,000 bottle wine storage
- Executive Chef Sylva Senat
- French speaking Haitian native
- Buddakan Philadelphia alum
- Has also worked extensively in New York with:
- Andrew D’Amico at the Sign of the Dove
- Marcus Samuelsson, at Aquavit
- Jean-George Vongerichte at Mercer Kitchen
- For more on Senat check out this Inquirer article on him and C-Cap, a non-profit program that trains urban teens in the culinary arts
- Indian Master Chef Sanjay Shende
- Comes from the United Kingdom
- Has opened several Indian restaurants in the UK and Ireland
- Working with Senat to create this unique menu
- Tashan will not be Tiffin, expect to pay up to $70 per person for a full meal.
- Full Menu (PDF)