Picture this – You’re seated in a cosy resto with friends, sharing mouthwatering modern Asian food and sipping on refreshing cocktails. Life’s good!
But now, you wouldn’t have to merely imagine it. You can head over to Juhu’s Tango Tamari this May, to savour this experience and indulge in its Summer Menu, crafted by Head Chef Mitesh Rangras. From farm-fresh ingredients to cocktails that redefine “refreshing”, this spread has something for everyone!
In a conversation with Knocksense, Chef Rangras shared details about the exciting additions to the restaurant’s new menu and his personal favourites. Read on to dive into a world of deliciousness at this buzzing Juhu restaurant.
“…offer a stimulating dining experience to customers.”
When asked about the idea behind Tango Tamari’s Summer Menu, Chef Mitesh Rangras shared “Since we started off in winter last year, the availability of vegetables, ingredients, and meats was quite different. But now that summers are upon us and you know, how hot Bombay can get, we aimed to introduce some lighter fare. Now we are emphasising more on salads, cold dishes, and fresh flavours to offer a stimulating dining experience to customers.”
Tango Tamari unveiled an exclusive sneak peek into its new summer menu, featuring a variety of delectable dishes. And now from our three personal favourites — first up is Spicy Mushroom Yaki, a succulent mushrooms topped with a crispy chilli and burrata foam, presenting a delightful interplay of flavours.
Next, the Tango Maki, a creamy sushi roll crafted with soy sheet, asparagus, cucumber, avocado, and cream cheese, offered a refreshing taste with every bite. And finally, we indulged in the Seared Tuna Tataki – a culinary chef-d’oeuvre, featuring a spice-crusted Ahi Tuna served with a zesty lime sauce and tangy Takuwan (Japanese pickled daikon).
Cocktail Recommendations by Chef Rangras
According to Chef Mitesh, two of the best new cocktails on the menu include Red Lotus, a vibrant drink featuring yuzu puree, lemongrass, a touch of rose tincture and the aromatic essence of hibiscus-infused vodka. The other one is The Sphinx, which is a sophisticated blend of sweet lime, camomile-infused gin, and a hint of tonic orange bitters. Well, we tried both and were pleasantly surprised at the fresh flavour profiles.
At Tango Tamari, diners also get a chance to explore unique cocktail ingredients like seaweed, kombu, truffle oil, thai chilies, tender coconut and more. Chef Mitesh believes that this selection represents Tango’s unconventional norms, offering a fresh and distinctive perspective on mixology and we couldn’t agree more!
Knock Knock
Tango Tamari’s primary aim is to skillfully blend the diverse flavours of Latin America with those of Japan, and Asia as a whole — a goal they have accomplished deliciously! So this weekend, step into the world of Tango Tamari in Juhu, spread generously across 2000 square feet, offering the best of Nikkei cuisine.
Here you can take a seat in the indoor area, bask in the outdoor ambience or even ascend to the mezzanine floor, for an intimate meal. The bistro-style ambience fosters an inviting vibe, promising memorable dinning experiences! Follow Tamari‘s Instagram handle for more updates.
Contact: +91 9820026746
When: 11 am to 1:30 am
Where: Hotel Kings International, 5, Juhu Tara Road, Juhu, Mumbai
