Introducing Tappa, the new fusion food pit stop at Kamala Mills, Mumbai

Fusion food reimagined

The culinary DNA of much of the food we try out nowadays is almost impossible to trace. More recently, fusion restaurants are embracing more surprising combinations. I personally believe that if you're going to declare your new restaurant a fusion dining experience, it is important to ensure that the food is very good. We visited Tappa, a new fusion dining eatery that dots Kamala Mills—part of Mumbai's bustling culinary landscape—over the weekend. Aesthetically done up and visually pleasing, Tappa's ambience personifies movement with an aim to make Indian food globally palatable.

Tappa的内饰,戴头盔的设计公司泥浆&窟er, is set against the backdrop of Mumbai and its locomotion, together but separated, letting it speak to patrons. I quickly realised that the images that deck the eatery's walls are in motion on a massive TV screen. The bar stands out for its extensive collection of white spirits from across the globe, and the pendant lights add a touch a glamour.

The culinary roadmap

To start things off, a sizeable portion of Khari biscuits topped with red pepper sauce/pickled radish, beetroot/basil and feta cheese was placed before me. It's a great snack to munch on, with just the right kick of citrus. I wanted more, and boy did Tappa deliver. What followed was dishes with a melange of tastes. The tawa tiger prawns was another standout—the pan-seared butterfly prawns, glazed with pickled yuzu glaze and garnished with pickled radish and micro greens ticked all the right boxes.

My food, which has been curated by chef Gurpreet Singh, was complemented with a rather potent gimlet foam—a gin-based cocktail made with homemade limoncello (lemon zest, sugar), lavender syrup and marshmallow foam. Garry, the bartender, brought my attention to three small vials on the table. The vials contained bitters, syrups and herbs—all made in-house—that are added to the cocktails. A couple of swigs of the heady concoction pumped me up for what was still to come.

The standout dish from the selection of mains that made their way to my table was undoubtedly the Haleem khow suey—a delicious Middle Eastern stew dish meets a Burmese noodle delight for a surprisingly good palate experience. Being a fan of the Burmese khow suey, I was initially hesitant to try it out. But, a little prodding from chef Gurpreet helped.

Haleem khow suey at Tappa, Kamala Mills

Soon after the review ended, I got to thinking: the secret of good fusion food doesn't necessarily involve mixing flavours. The food just has to be absolutely delicious. That's the only rule.

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