Tadka Indian Cuisine Transports with New World of Flavors
The new McCully Shopping Center restaurant, helmed by chef Ganesh Shrestha, already has crowds lining up for dishes that span India and beyond.
After turning out well-executed Indian and Nepalese dishes at Spice Up House of Indian Cuisine in Makiki, chef Ganesh Shrestha has left to open his own restaurant, Tadka Indian Cuisine, at McCully Shopping Center. While there are menu similarities, Tadka punches forward with new tandoori offerings, pani puri from Northern India and coconut-based curries from Goa on the country’s southwestern coast that transported us to an exciting new world of flavors and spice combinations when we visited at lunch.
SEE ALSO: Thumbs Up for Spice Up House of Indian Cuisine
Pani Puri. Photo: Thomas Obungen
Pani Puri, $8.31
These deep-fried and gluten-free potato spheres are filled with chaat, a mixture of potato, onion, chickpeas and spices, and accompanied by a bottle of sweet-sour chutney water flavored with tamarind. We’re told to pour the water over each piece, then to eat it quickly in one bite. The crispy potato ball—a popular street food in India—burst with flavor, and suddenly, we were on an adventure. This is a must-eat if you’re dining in.
Sizzling Vegetable Momo. Photo: Thomas Obungen
Sizzling C Vegetable Momo, $14.55
Similar to gyoza, the momo can be ordered steamed, served with five pieces, or on a sizzling platter with seven. We chose the sizzling vegetable momo packed with herbs and spices. What made it memorable was eating it straight off the griddle, smoking with a tomato sauce that’s drizzled on top. Combined with charred bell peppers and onions mixed with the dumplings, we savored the rich, smoky flavors that got us already planning to try the chicken version on our next visit.
Goan Coconut Curry Shrimp. Photo: Thomas Obungen
Goan Coconut Curry Shrimp, $23.24
This house specialty combines tomato sauce, coconut cream, tamarind, cumin and other spices. The shrimp in this ultra-creamy curry was juicy, firm and cooked to perfection. We ordered the medium spice level, prepared with just the amount of spice we expected. (For those who like spicy curry, be sure to select the highest level.) While we opted for seafood, the dish can be made with chicken or lamb. All are accompanied by rice.
Hariyali Chicken Tikka. Photo: Maddy Chow
Hariyali Chicken Tikka, $19.19
My favorite dish of the meal was the boneless chicken tikka, prepared in a clay tandoor oven, and marinated in a luscious yogurt, mint and parsley sauce, then served on a sizzling plate with red onion, green peppers and a slice of lemon for drizzling. The tender, juicy chicken was charred perfectly, elevating it beyond our expectations.
Open Tuesday to Sunday from 11 a.m. to 2 p.m. and 5 p.m. to 9 p.m., 1960 Kapi‘olani Blvd, (808) 941-0414, @tadkaindiancuisine808
