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"Pretty damn incredible"—the first words that Philadelphia Weekly's Brian Freedman chose to sum up the cuisine at Tashan. Philadelphia magazine's Trey Popp was also wowed by the restaurant's unique culinary balancing act, stating that the food was " …a potential minefield, but executive chef Sylva Senat dances through it without dropping much more than a teaspoon’s worth of his 51-spice arsenal." The Haitian-born chef—who was a James Beard Award semi-finalist in 2012 and 2013 and who is beloved by area food critics and his mother—certainly does his best to help Tashan redefine Philadelphia's Indian food scene.
Drawing from extensive culinary experience—time spent in the kitchens of Trump Hotel Central Park and Buddakan—and traditional Indian cooking methods, chef Senat melds classically Indian flavors with culinary styles from around the globe. His small-plates-focused menus feature inventive takes on familiar dishes, such as organic chicken-vindaloo sausage, tandoori free-range butter chicken, and masala-dusted lobster. The food pairs well with cocktails that also incorporate Indian spices and fruits.
Though chef Senat's cuisine is the star, Tashan's decor has also garnered praise. Designed by New York-based architect and interior designer Winka Dubbeldam, the dining room surrounds visitors with tables made from hand-carved wood, as well as with statues and furnishings from India, Spain, and Mexico. Ebony wood takes on a subtle dark glow, and polished steel accents reflect the low, sensual lighting. The result is a physical space that, according to Brian Freedman, takes on an air of “crepuscular sexiness."