- #Songkong replace artist when never replace chosen tv
- #Songkong replace artist when never replace chosen windows
On Sunday, he will be accompanied by Yati Bhagwat on the tabla.Īnother youngster performing at the concert is Pritam Bhattacharjee, 31, a classical singer now based in the US. He also plays in a fusion band called Urja (Hindi for ‘energy’). In 2010, he won first place at an inter-university competition in Hyderabad.
#Songkong replace artist when never replace chosen tv
This Sunday, the free event will begin with a sitar recital by young Chintan Katti, 23, son and pupil of senior sitar exponent Shashank Katti and brother of established sitar player Chirag Katti.Ĭhintan first performed at the age of 9, for the Disney TV channel for children. The concerts have been an uninterrupted feature for two decades and have moulded a generation of music lovers. Kalabharati, the cultural wing of Karnataka Sangha, turns 20 this weekend, as does its free Sunday morning concerts initiative, launched by the Sangha to promote communal harmony through music following the communal riots of 1992-93. (HT pays for all meals and events, and reviews anonymously) After five more minutes of questioning, the voice at the other end said, “Look, we mostly have red or green gravies.” We called after our visit and prodded for descriptions of non-self-explanatory dishes and eventually deduced that the ‘washa’ fish on the menu was basa. The chicken biryani had whole spices and juicy, on-the-bone meat, but it also had that snatch of sweetness that pervades Tawa Hut’s gravies, even its bheja masala.
Most of Tawa Hut’s menu consists of passable food that tastes good when the eater is ravenous or tipsy: sweetish veg Kolhapuri, spicy but not very complex galauti, mutton sukka that had beautifully cooked meat but was anything but Malvani. Much better than the paneer paratha, which was all stodgy dough and bland filling. The soft, large, smoky cubes are lightly coated with a lively masala that complements the fresh cheese very well.
Such offal matters aside, this little eatery - the latest in a recent bunch of joints catering to the house-party crowd with belly-lining kebabs, rolls and ‘tawa’ dishes - does have a delightful way with paneer achari. Yes, the thick curry made with goat gonads. But on the non-veg menu, alongside bheja chatpata, is that dish that hasn’t shown up on a new restaurant’s menu in a while - kapora masala. In fact its menu is as evenly split as its (fairly clean) open kitchen, with separate sections for veg and non-veg. Right by Baba Ramdev’s medical shop in Tardeo is a place with just two tables that won’t be a hit with the fanatical vegetarian.It’s not that Tawa Hut is short on non-meat items. (“We’re new, so we’re getting people to try things.”) The two-bite waffle cones with tiny scoops of vanilla ice cream drizzled with honey and sesame seeds made a fun, fitting finale. The kitchen sent over a small portion of their version of honey noodles after we decided not to call for dessert. Even so, we recommend the more textural spicy chicken with cashew and coriander over the veggies in black bean chilli sauce, which rapidly became soupy as it cooled.
SingKong’s mains are more standard fare, pleasant not polarising. Not so thrilling are the pork buns, skimpy steamed bread with slippery, syrupy strips of mostly fat. Get these they are modestly described, excellently executed. Then there are the sweet, lush shrimp ‘nests’ sheathed in crunchy layers, spiked on sugarcane skewers, deep-fried and then dipped in an excellent garlic-and-chilly syrup. This sharp, garlicky Sriracha-style condiment nearly incinerated my soft palate when I had it by itself, but it was excellent as a dipping sauce, especially for the lemongrass-scented lamb mince wrapped in pak choy. You will need it when you ask for the ‘house screaming sauce’, and you should.
Get the galangal- and lemongrass-infused martini, or the mandarin mojito. In the steamed tofu honey hunan, almost-bland bean curd is paired with a slightly sweet, umame-rich sauce strewn with slices of knockout chillies. The soybean idea is borrowed but well-handled, its creamy and crunchy filling stuffed in a sheer, glistening wrap. No, not the inelegant sushi with over-vinegared rice and unbalanced flavours, but the dim sum - especially the edamame and water chestnut one. SingKong (the name is a mash-up of Singapore and Hong Kong) succeeds mostly in its appetisers, and many are worth coming back for. Things get better as evening falls, when Bandra outside gets darker and the lights inside grow warmer, but we wish they’d replace the flat-screen TV with some edgy prints, or add more colour, some tablemats even.
#Songkong replace artist when never replace chosen windows
Despite the inverted funnel lamps, gleaming, large glassed-off kitchen with tables curved around it, and generous windows inherited from its short-lived forebear, The Tasty Tangles, it is a somewhat characterless place. It is better to not judge new pan-Asian eatery SingKong by its appearance.
0 kommentar(er)
