Munish Narula, whose seven-restaurant empire dominates the Indian scene in Philly, is planning a Tiffin Bistro for South Philly, Foobooz reports.
After a series of profitable quarters for Tashan, Munish Narula is getting back to opening restaurants. His next restaurant will not be a Tiffin or a Tashan, but rather a Tiffin Bistro, slated for South Philadelphia. Narula declined to reveal the exact location until the lease was signed but did fill us in on several other details.
We’ve been hearing a rumor about an Indian restaurant in South Philly for two months, though the rumbling was that it would be further south than Kris. We obviously weren’t been able to confirm that.
One thing that lends some credibility to the 11th Street location is that Narula said he planned to sign a lease this week and open in six weeks. That means whereever he moves into would need to be built already. He also plans a liquor license, and Kris does have a bar set up.
Foobooz also noted that Tiffin Bistro would have a more upscale feel than his other Tiffins, though not as fancy as Tashan. ”Upscale” would also seem that 11th and Federal is more likely than what we heard.
No matter where it is, this is pretty exciting. Our mouths are watering already.
UPDATE: The Insider confirms that Tiffin Bistro will be in the former Kris at 11th and Federal. Michael Klein says Tashan’s David Costanzo will handle the booze and chef Kirti Pant, formerly of Junoon in New York, Amber India in San Francisco, and Cinnamon Club in London, will handle the food. Insider also got a sample menu.
Cauliflower Bezule: Stir fried cauliflower florets, coconut cream, mustard seeds and curry leaves
Egg Plant Chaat: Crispy sliced baby eggplant with yogurt, tamarind, red onions and chaat masala
Noorani Kabab: Two layered kabab, mince lamb and chicken; green chili and fresh cilantro
Gunpowder Scallops: Pan seared with spicy south Indian gunpowder masala
Lasooni Calamari: Calamari in chili garlic sauce
Chicken Telicherry Pepper: Chicken breast cubes in “Tellicherry” peppercorn sauce
Lal Maas: Chunks of lamb in hot yogurt sauce; flavored with cardamom and dry red chili
Bagarey Baingan: Baby eggplant simmered in a peanut sauce; enhanced with coconut, curry leaves and tamarind
Lamb Kolhapuri: Lamb in a spicy green chili based sauce, roasted coconut, star anise and white poppy seeds
Murg Lababdar: Sliced tandoori chicken in a tomato onion sauce flavored with fenugreek and ginger.