Two weeks ago, I had the pleasure of attending the much-anticipated Four Hands Dinner at Tambu (read my previous experience), marking my second visit to this stunning restaurant. It was also my third encounter with Chef Saurabh’s masterful cuisine in less than a year, and each time has been an explosion of flavors that continue to evolve. This time, he was joined by Chef Bharhat from Nila, a new fine-dining Indian restaurant in Bangkok that has taken the city by storm with its coastal cuisine, tracing the culinary routes from Mumbai to Kolkata, with a spotlight on seafood.
As a French gourmet who grew up in the suburbs of Paris, my familiarity has leaned more toward the rich, Northern Indian fare, but this collaboration opened the door to India’s coastal delights, inviting me to explore further new flavors. Years ago, I dabbled in delivery services offering Jhol cuisine from Konkan and Malabar states, and Saphat’s vegan offerings from Kerala, , those were mere glimpses of the depth and diversity found in coastal Indian cooking. At Tambu, I was ready to set off on an immersive culinary voyage, where each dish promised to tell a story of tradition and innovation.
Since my last visit, Tambu has continued to make waves on Phuket’s culinary scene, recently honored as one of the Top 25 Restaurants in Phuket and earning a spot in the Michelin Guide 2025. These accolades underscore Chef Saurabh’s mastery in progressive Indian charcoal cuisine, offering a dining experience that’s both innovative and memorable.
The Amuse-Bouches
The evening kicked off with three amuse-bouches paying tribute to India’s vibrant street food. The first was a Spiced Beetroot Chop from Kolkata, a crisp, melt-in-the-mouth delicacy bursting with flavor. The experience was so thrilling, I nearly slipped off my chair. Next, the Wada Bao from Mumbai—spicy potato dumpling encased in a Chinese bao—set the tone for a playful culinary adventure. We wrapped up the street food homage with Ram Laddoo from Delhi, where the tamarind’s sweetness and mint chutney’s tanginess mingled with a lentil-based sphere, delivering complex flavor profiles.
The Appetizers
Moving on to the appetizers, the Delhi Ki Chaat stood out, not just for its taste but also for its impressive presentation. It was theatrically finished tableside, featuring Japanese Shiso leaves topped with yogurt snow created through molecular gastronomy (liquid nitrogen!). The result? A cold, crispy bite that melted effortlessly in the mouth—pure magic. I was left hesitating to lick my plate clean; it was that divine!
From Delhi, we traveled to Goa for the Peri-Peri Jheenga, a perfectly charred prawn marinated in peri-peri spice, complemented by smoked tomato and bell pepper chutney. This dish was just as scrumptious as it sounds. Then it was back to Northern India with Lamb Chop Burrah, a New Zealand lamb chop marinated in spices and grilled over charcoal. I must admit, lamb isn’t usually my go-to, but Chef Saurabh worked his magic—the smoky, tender, and juicy chop paired beautifully with this walnut chutney and yogurt.
The Mains
For the main course, dishes were served family-style, allowing us to sample a bit of everything. A standout was Tambu’s signature Old Delhi Butter Chicken, an irresistible dish that I would recommend at 200%—the tender chicken bathed in rich, buttery sauce was a must-try. Equally impressive was the vegetarian option, Grilled Portobello Mushroom, cooked over charcoal. The smoky, juicy mushrooms were absolutely sublime, and I would love to get my hands on that recipe!
The coastal theme continued with Meen Pollichattu, a Kerala dish featuring Andaman red snapper fillet, wrapped in banana leaf and cooked with fried shallots, ginger, and garlic. The fish was served with appam, a thin, pancake-like dish made from fermented rice and coconut that added a tangy, probiotic touch—a personal favorite of mine. This Southern-style feast wouldn’t be complete without Ambur Chicken Biryani, a lip-smacking rendition from Tamil Nadu made with short-grain jeeraga samba rice instead of the typical long-grain basmati. Its spiciness was a delightful surprise.
Desserts
To close the meal, each chef presented a dessert. Chef Saurabh offered Thandai, a delicate kesar-infused dessert paired with pistachio cookie, raspberry, and mango—a visual and culinary delight, reminding us the delicate French dessert, Crème Brûlée.
Meanwhile, Chef Bharhat’s Aam Bhapa Dohi, a steamed mango yogurt with ripe Nam Dok Mai mangoes from Kolkata, stole the show with its silky texture and vibrant flavor, drawing an irresistible comparison to Italy’s creamy Panna Cotta.
Wine pairing
For wine pairing, we enjoyed:
- Champagne
- G.D. Vajra 2020, Langhe
- Cibonne Tentations 2022, Côtes de Provence
Each wine complemented the intricate flavors beautifully, adding to the overall sensory experience.
Final thoughts
The Tambu x Nila Four Hands Dinner was a culinary journey through India’s coasts, where street food charm met fine dining sophistication. Both chefs brought their own artistry to the table, and together, they delivered a truly memorable experience. If you find yourself in Phuket, Tambu should be at the top of your list, and when in Bangkok, don’t miss out on Nila’s coastal offerings.
Tambu x Nila Four Hands Dinner: THB 2,290++
Wine pairing: THB 2,290++ per person
Reservations recommended.
Where to find Tambu
Tambu Phuket Progressive Indian Charcoal Cuisine
Located on the rooftop of Avista Hideaway Phuket Patong – MGallery
Tri Trang Beach, 39/9 Muen-Ngern Rd, Pa Tong, Kathu District, Phuket 83150
Google Maps: here
Open Hours: Only for dinner from 6.00 PM to 11.00 PM
Contact: HA245-FB@accor.com or +66 076 681 681
For Bookings: here
Menu: here
Facebook: here
Note: Although I was invited to experience the Four Hands Dinner at Tambu, my review remains fair and honest. A heartfelt thank you to the team at Tambu for creating such a magical moment, as well as to the team from Avista Hideaway Phuket Patong – MGallery for their wonderful hospitality.
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