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Tapasya a unique fine dining Indian experience

We were thrilled to be invited to attend the new Summer A la Carte Menu launch at Tapasya and we were blown away by the unique dishes, elegant surroundings, fantastic service and passion from the Head Chef and Owner.
The restaurant is located along Beverley Road, with terraced seating at the front and welcoming bar area where you can enjoy pre dinner drinks from their extensive wine list or cocktail menu.
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Head Chef Uday explained that the new menu is inspired by Northern and Southern Indian dishes, summer colours and seasonal food. Tapasya’s mission is to combine the outstanding, locally sourced food of Yorkshire with Uday’s traditional Indian knowledge and methods. The result is a fine dining experience unique to this area of the UK.
Uday sources his spices from India which he dries and grinds himself at the restaurant. We were presented with two dishes, one with ground cardamom seeds from the market and ground cardamom seeds from their own kitchen. The different was vast, with the in house spice having a much stronger fragrance.
We sat in their contemporary Grand Spice Room which is a perfect private dining space and were looked after by Nasos who was attentive and made the evening light hearted! We began with an amuse bouche of grand flower and spinach cake, dressed with coriander, raita and chili. This gave a good chili kick and a taste of the quality of food that was to come!
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For starter we choose the ‘Battered soft shell crab with gherkin dip’ which was peppery, light and crispy and ‘Scallop Aur Calamari’. Both delicious and well presented.
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Their lamb is sourced from Yorkshire Pennine farms, chicken from Church Hill Farms East Yorkshire and fish from Bridling, East Yorkshire. The main course menu reflects the mixture of this Yorkshire produce with an Indian twist, from ‘Rack of lamb with rayasthani spices and potato mash’ to ‘Chicken Tikka Makhani’.

Our choices were:
Tandoori Sarson Prawns – Black Tiger prawns, spiced herb yogurt, mustard seed and coconut chutney.
Elaichi Ka Bhuna Gosht – Marinated diced lamb, spicy cardamom masala.

Once again with excellent presentation and flavour.
To accompanying our means we were presented with a feast of various rices, breads and delicious sides:

Ajwaini Chicpeas
Chickpeas, caraway seeds, coriander.
Tadka Dal
Yellow and red lentils, garlic, asafoetida, cumin seeds.
Saag Aloo
Potatoes, spinach, garlic, cumin, dry mango powder, fresh tomatoes.

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The mixture of Chef Uday’s passion for excellent food, a beautiful setting and great service makes Tapasya a truly unique fine dining experience that is unlike any other Indian restaurant we have visited.
Find out more about Tapasya here.

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Written by

Tara Harris

26/05/2016

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