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THE BEAT OF A NEW DRUM
Tabla ushers in a new era of Indian cuisine in Orlando

Gregg Matthews

A few weeks ago, I mentioned how chefs in this city haven’t ventured outside the frontiers of traditional Indian cookery, opting instead to stick to conventional, time-honored plates. Well, things have taken a turn for the better thanks to Shabber Chowdhury. The U.K.-trained chef (by way of Bengal) is raising the bar for Indian cuisine in Orlando, and it’s about bloody time. His restaurant, Tabla, poses a more ambitious undertaking than any other Indian restaurant in town. Chowdhury’s brand of “Indian fusion” transcends the humdrum, but food alone does not a good restaurant make. There are clear deficiencies in the service, and the kitchen isn’t beyond reproach, but let’s give credit to Chowdhury and proprietors Anshu Jain and Abhay Goel for bringing Indian fare to a level of refinement heretofore unseen in Central Florida.

The interior, though tastefully appointed, doesn’t befit the sophistication of the fare. The focus is on the food, and most dishes on the lengthy menu are handled with aplomb. Chili pakoras ($4), for example, are a South Asian take on jalapeno poppers and exhibit a remarkable touch with hot oil. Anaheim peppers are stuffed with cheese, coated with panko and deep-fried to a greaseless crisp, as are the quartet of dense, bite-sized samosas ($5), generously stuffed and drizzled with tangy tamarind chutney.

Skewered chicken shashlik ($8) held much promise; that is, until I came across a few morsels of uncooked bird. Instead of taking the dish away, my server asked me to check the other pieces. I did and came across more uncooked chicken. The plate was finally taken away, but when the bill came, I was charged for the dish. On two separate visits, I got the same well-meaning yet woefully inexperienced server, who didn’t seem to know anything about the menu items. A third visit proved better, but a knowledgeable wait staff would really elevate the experience.

Thoughtfully executed mains underscore Chowdhury’s approach to East-West fusion and get matters back on track. Kesari murgh ($12) marries homemade pesto and saffron sauce in an aromatically colorful union that upstages the cheese-stuffed chicken breast. Lamb do piazza’s ($15) heady curry is made all the more assertive with cinnamon sticks, shaved almonds and strings of fried onions. Doughy sesame-seed-flecked tabla naan ($3) makes an ideal utensil for sopping up the cultivated curries, as does rice jazzed with cashews, saffron and cardamom.

For meat-lovers, the mixed tandoori grill ($32) is a gorgeous presentation fit for the most ravenous of rajahs: tender marinated lamb chops served with mint-yogurt chutney; breadcrumb-coated, fenugreek-essenced chicken cubes; perfectly charred pieces of wonderfully seasoned shola lamb kebab; flawless chicken tikka; and a fiery red fillet of sour, tangy tandoori kingfish. Meatless wonders include paneer Akbari ($14), Indian cheese stuffed with cashews in a luscious tomato sauce, as well as flavor-before-fire paneer tikka masala ($14).

Even desserts, the bane of Indian restaurants, continue the razzle-dazzling. Toffee pudding cake ($6), sided with stracciatella gelato and garnished with a passionfruit-glazed betel leaf, is a particular highlight. Mango sorbet, coconut gelato and hits of ginger pack a refreshing punch in the “cold n spicy” ($6), while addictive malai kofta ($6) dumplings are given a sweet twist with a chocolate filling. Caramelized Kashmiri chai custard ($6), while intriguing, failed to inspire.

What does inspire me, though, is chef Chowdhury and his determination to march forward to the beat of his own tabla – the notes of familiarity and innovation set the standard for neo-Indian cuisine in Orlando.

dining@orlandoweekly.com
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