Despite the international success of kebabs and popsicles, applesauce on a stick has yet to catch on in culinary culture. Nibble on refined, speared treats with today’s Groupon to Tawa in Stamford. Choose between the following options:
- For $15, you get a kebab meal for two (a $34 total value), which includes:
- Two chicken malai, chicken seekh, lamb shammi, or grilled paneer kebab samplers (an $8 value each)
Two glasses of cabernet, pinot noir, chardonnay, or pinot grigio (a $9 value each)<p>
- For $28, you get a kebab meal for four (a $68 total value), which includes:
- Four chicken malai, chicken seekh, lamb shammi, or grilled paneer kebab samplers (an $8 value each)
- Four glasses of cabernet, pinot noir, chardonnay, or pinot grigio (a $9 value each)<p>
All kebab samplers come with four pieces, with the exception of the lamb shammi, which comes with two.
Tawa’s chef and owner Kausik Roy blends a love for the culinary traditions of his native India with an experimental bent, yielding a menu of aromatic, gourmet fare that has earned praise from Zagat and the New York Times. After picking a table from two eye-catching levels of seating, diners might dig into garlic-tinged chicken malai or chicken seekh kebabs, which banish hunger from the stomach kingdom. Lamb shammi kebabs dress up in split lentils, garam masala, and a special sauce of eggplant, tamarind, and coconut for a fashion show attended solely by napkins. Veggie eaters can opt for the grilled paneer kebabs, and all diners wash down their dinners with a choice of bold varietals. Tawa’s staff pays as much attention to the impeccable menu as it does to its décor, which includes multicolored hanging lanterns, hand-painted walls, and damask-print booths.
Tawa Indian Cuisine
Chef Kausik Roy didn't invent his signature dish after attending culinary school, nor did he do it while he was working at some of the best restaurants in India. In fact, he was only a 9-year-old boy in Mumbai when he took one look at a plate of slimy okra and told his family he refused to eat it until it was crunchy and spicy. Someone took pity on him, sprinkled the okra in green chili, and deep-fried it. To everyone's surprise, they all loved it, and this dish, karrarri bhindi, has been a mainstay of Roy's kitchens.
At his newest restaurant, Tawa Indian Cuisine, there are two distinct dining areas: the more laid-back downstairs, where guests dig into plates of finger food and can get away with wearing mismatched socks, and the fancier, intimate space upstairs, where guests enjoy Indian fusion favorites. These include shrimp, calamari, scallops, and basmati rice flecked with saffron—the Indian version of paella—and coconut-and-pepper shrimp served with a chutney mayo.