At Urban Tadka, co-owner/chef Dimpy Singh Kanwar has turned a patch of suburban Terrey Hills into a slice of the subcontinent, delivering cuisine that has been delighting the tastebuds of locals for many years.
Evoking the flavours and aromas that abound in Indian cuisine, the restaurant entry groans with bags of cinnamon quills and other exotica. Inside, the airy space features wooden beams and floors as well as full-length glass windows.
The menu bursts with both intriguing and familiar choices from many regions of India. Held aloft by a wire frame, beautifully spiced, fried and stuffed potato patties (aloo ki chalu tikki) are dramatically plated with a flourish of jiggery–tamarind syrup and scattered pomegranate seeds. Adraki champein – lamb cutlets on the bone, with a charred, spicy yoghurt marinade – are perfectly pink, pack a chilli punch and are adorned with spirals of blood-red beet and sunshine carrot spirals. A dark emerald chicken saag (saag kukad), with a rich spinach sauce, is brimming with the aroma of fenugreek.
PSST! Urban Tadka has an excellent selection of vegetarian curries.