Asian fusion in your mouth

If you feel for some delectable fusion dishes during the Gleaner-sponsored Restaurant Week (RW), try Tamarind Indian Cuisine's non-vegetable appetiser platter.

The platter contains three meats in a combination not usually opened to diners. According to Pooja Chatani, the platter was created to expose their guests to more options.

"We want to give the guests a wide variety of flavours, so instead of making them taste one, they get to try three," Chatani tells Food.

The platter includes Afghani fish tikka, which is fish marinated in cream cashew nut paste, egg and authentic spices. Then there is the chicken tikka which is boneless chicken cooked in yoghurt and Indian spices, and last, but not least, the sweet chilli shrimp, grilled in a tandoor (over charcoal) and seasoned for a sweet and spicy flavour. The diversity of the dish will make your toes curl.

"We want to make sure that our guests get to experience the best for Restaurant Week," said Chatani.

Also being offered during RW is their Singapore shrimp, seasoned with a combination of hot and sweet spices and cooked in a coconut-based sauce served with naan (roti) and rice. This dish is from their Asian fusion menu and is a restaurant favourite.

- Jody-Anne Lawrence