New place Alert!
TYGR is the place for new modern Thai food, bar and Grill. The menu is curated by chef Zorawar Kalra. Just newly opened restaurant, located on level 1 of palladium mall, Lower Parel west. The ambiance was done according to this theme which is Thai. Modern Tokyo warm interior, With the dim light yellow lamps. High chairs with a huge bar and live DJ. They have spread menu for Jain people. That's was quite interesting.
Cocktail
The way of the duck
A tropical concoction from Thai Amaro, gin, Mango, lime, Thai basil. The presentation was damn good.
Food
Avocado carpaccio
One of the best cold platter I tried here. Slices of avocado topped with lemon, ginger and vinegar dressing.
Crispy Lotus steam
Crispy Lotus steams tossed in honey and chilli. Best starter and it was going well with the cocktail.
Tempura cake
Balls made from tempura corn starch. Balls were filled with mayo and sweet chilli sauce. Again the presentation was very good.
Main course
Green Thai curry
Thai and Coconut flavoured curry made with kafir lime, basil leaves, lemongrass. Staple went well with Jasmin rice.
Pad Thai noodles
Pad Thai noodles tossed in Soya sauce, peanuts, sprouted beans, and some crunchy vegetables was quite an amazing dish to try.
Chocolate fudge:
This was a signature dessert that you should not miss. Chocolate fudge with the scoop of raspberry flavored ice cream.
TYGR is the place for new modern Thai food, bar and Grill. The menu is curated by chef Zorawar Kalra. Just newly opened restaurant, located on level 1 of palladium mall, Lower Parel west. The ambiance was done according to this theme which is Thai. Modern Tokyo warm interior, With the dim light yellow lamps. High chairs with a huge bar and live DJ. They have spread menu for Jain people. That's was quite interesting.
Cocktail
The way of the duck
A tropical concoction from Thai Amaro, gin, Mango, lime, Thai basil. The presentation was damn good.
Food
Avocado carpaccio
One of the best cold platter I tried here. Slices of avocado topped with lemon, ginger and vinegar dressing.
Crispy Lotus steam
Crispy Lotus steams tossed in honey and chilli. Best starter and it was going well with the cocktail.
Tempura cake
Balls made from tempura corn starch. Balls were filled with mayo and sweet chilli sauce. Again the presentation was very good.
Main course
Green Thai curry
Thai and Coconut flavoured curry made with kafir lime, basil leaves, lemongrass. Staple went well with Jasmin rice.
Pad Thai noodles
Pad Thai noodles tossed in Soya sauce, peanuts, sprouted beans, and some crunchy vegetables was quite an amazing dish to try.
Chocolate fudge:
This was a signature dessert that you should not miss. Chocolate fudge with the scoop of raspberry flavored ice cream.
