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“Fantastic atmosphere, good service, food was hit-and miss”
Review of Tashan

Ranked #475 of 4,428 Restaurants in Philadelphia
Price range: $30 - $30
Cuisines: Asian, French, Indian
More restaurant details
Restaurant details
Dining options: Breakfast, Late Night, Delivery, Reservations
Dining style: Casual Elegant
Cross street: Catharine St.
Transit: 2 Blocks south of Lombard-South station on the Broad St line. Easily accessible by bus routes 4, 27, 32, and 40.
Reviewed December 30, 2012

The server waxes lyrical about the Indian consultant chef who flew around the world from India to London to Philly to create a custom menu for this Broad Street eatery. How they have carefully chosen spices and so on. Which should be a giveaway, because Tashan is all about pomp and circumstance.

The atmosphere is very cool - dark tables and more reminiscent of Nobu 59th or the amazing Amaya in London. They took the time to make sure we got a drink at the bar, so we wouldn't have a table by the door, which was a nice touch.

The problem with Tashan is really simple - the food is no better than the food you'll get at its downscale sister restaurant, Tiffin.

Some dishes - the vegetable shashlik for example - were well flavored and tasty. Others, like the masala sauced "butter paneer" were too light in the sauce and had an overbearing taste of cardamon. Yet others, like the sag paneer and baingan bharta, were overly flavored with ghee and cream and far too heavy. In all the main courses, paneer was just thrown in, rather than spiced and cooked first in a tandoor as it should be.

Rice was tasteless and the nan - cooked by the taste of it in a genuine Indian tandoor oven - was OK. Everyone felt over-full and bloated the next day.

Service was OK and the free valet parking is a nice touch, but at the end of the day, these guys really need to go and taste good Indian food at places like Amaya in London and pay attention. Indian food can be so much better than this. For $40 a head for food alone, they need to try harder.

As an addendum and the reason why I gave 4 stars rather than 3, to repeat, the atmosphere is really cool, and the Indian food probably is the best I've had so far in Philly. That's just not saying much.

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Thank jma24
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
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132 - 136 of 164 reviews

Reviewed November 26, 2012

Seven of us shared almost every dish on the menu. Though I usually bring my own wine to a restaurant, we actually did the wine paring. They did a great job. It was done as a tasting menu and served family style. That was a great idea as we could eat a much or as little as possible.
There were six groupings and six wines served with the groupings. Actually we had too much food, but we survived. A Chef's basket of Naan had many different tastes in it.
First Group: Wine Edition X, Stefan Brever, Germany. NV Reisling. Went well with the dishes below. A very nice beginning wine.
Truffle Mango salad with truffle dressing, candied pecans, baby spinich and crispy shallots. They were very fresh, crisp and a great match.
Gol Gappa Hollow durum puffs, spicy potato filling, tangy mint- cilantro water. Turned out to be a great blending of Indian spices and flavors. Certainly not heavy. It seamed to open my palet in preparation of what else was to come.
Bombay Bhel Spicy puffed rice salad, red onion, peanuts and chic peas. This was delightful and refreshing. It wa a great combination together and with the wine too.
Second Group. Domaine Mardin Cuvee Tres Vielles Vignes, Quincy France. A Sauvignon Blanc. Again a proper combination for the dishes served.
Kobe Chopan Kebob, Minced Kobe beef, chili powder, Tashan Garan Marsala. This was very tasty with a perfect combination of spices. Not any of which overwhelmed any other.
Palak Tikki. Screw Pine Scented patty, paneer-pistachio center, safron morel mushroom cream. There was nothing wrong but I am not a huge fan of morel mushrooms.
Mangalorean Sausages These are house made, chicken vindaloo sausages(worth the trip from California) with chili paste on a bed of Bombay Bhel. It was scrumptious!!!!
Third Group Domaine Schoffit Chassels, Alsace France 2010. Was very elegant even with the spicy dishes. It could have had a little more acid for my palet. It was still very good.
Baby Octopu Nicobari Spanish rock Octopus gently braised, tribal red bell pepper sauce. A nice blend of flavors but a little dry for me.
Tandori Shrimp Herbal fenugreek( I did not ask what that is) toasted pea flour, basil seed-coco yogurt. This they did not over cook so it was moist and delicious.
Diver Scallop "Kangura". Dry U-10's, aniseed-scented, South Indian moile sauce, green tomato jam. Scrumptious from beginning to end. Perfectly cooked and the flavors worked beautifully.
Fourth Group 2008 Morgan Syrah from Monterey County California. Perfect time to drink, it has softened so no rough edges. Fruit showed well.
Petite Vegetables Sariya fire roasted vegetables, paneer, smoked sea salt. These were done in the tandoor oven. They were very tasty, still moist and yet caramalized.
Tandoor Champ. Frenched Australian Lamb chops. Cooked perfectly with cashmere paprika, honey, mustard oil. I love lamb chops and these were really tasty.
Muscovy Duck, seven spice crispy skin breast, foie gras tamarind jus, aloo tikki, stewed vataanas. The flavors of the duck were really delicious. Unfortunately the meat was tough. I think it was either over cooked or under cooked.
Fifth Group Pecorino Domodimonti Li Coste, Offida, Italy- Pecorino 2010. This is my first experience with a Pecorino that was not a cheese. I had no idea that Pecrino made wine too. It went well with the course
Chilka Lake Red Snapper. Pan seared traditional Oriya curry foam, frisee-apple puffed falooda. Tasty but a little dry. They obviously know their spices.
Sixth Group Ochota Barrels, the Fugazi Vineyard Grenache 2011 from McLaren Vale South Australia.
Tandoori Butter Chicken. This was scrumptious. Free range tandoori chicken, fenugreek-scented tomato cream sauce. It reminded me of a great Chicken Tikki Masala. One of the high lights of the evening for me.
The service was excellent,, very attentive but not in your face. Liam Holding was knowledegable and friendly. Nothing was ever a problem. Just the kind of service you would like. The whole experience wass teriffic. I only wish that I lived in the Philadelphia area. I would eat there at least once a week. It is Indian food with eclectic fusion.
I recommend any one within driving distance to go. You will not be disappointed.

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Thank 800FoodFanatic800
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed November 20, 2012

Loved the decor and atmosphere. Initially was a bit disappointed that there was no Chardonnay on the menu with a large wine cellar in view. Overall we did enjoy the meal. Small plates, small portions, large prices.

Thank L0la88
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed November 11, 2012

Tashan is a game-changing fusion Indian restaurant. Here is why I enjoyed it:

1) Phenomenal Food: The flavor and freshness of the food here is REMARKABLE! In fact, I have never seen a menu like theirs. Everything from the level of spices, texture, smell, was just perfect! On our visit, he had;
+ Kobe Chopin Kebob Roll
+ Mangalorean Sausage Roll
+ Shikari Vermont Quail
+ Muscovy Duck
+ Chilka Lake Red Snapper

Crème Brulee with Gulab Jamun: this desert deserves to be patented! Wow! It's simply unbelievable

2) Stunning Ambience: Feels like you're at a top lounge/restaurant in Paris or Vegas and not Philly. It's outta control! The attention to detail at this restaurant is amazing. The combination of ultra-chic furniture + super modern bathrooms + elevated bar + uplifting lounge music is all very well done. Great taste and I am sure it cost a fortune!

3) World-class Service: Can't say enough here. Super attentive to us. Took time to explain the preparation of each dish and the food arrived fast. You'd think you're on some Top-Chef TV show...crazy over the top! BTW, great place to impress a date and/or business meeting.

Why Game Changing ???
Munish Narula is the owner. He's a Wharton alum and former Investment Banker from CSFB. He did extensive research and travelled the top cities - across the world - as he formed the concept for Tashan. He's proven himself in Philly, which is an extremely hard market to do so! Now, he has plans to take this national in select cities. Tashan is a completely new way to think about Indian cuisine! I wish Munish and his staff all the best of success!

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3  Thank Vijay K
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed November 8, 2012

This is an absolutely beautiful restaurant in both decor and the friendly service of the staff. I have many favorites but some that truly stand out for me is the mouth watering and melt in your mouth taste of the goat cheese naan, pani puri, sausage which is on the spicier side, and yummy tandoori shrimp. There are many other great dishes as well to please many taste buds. You really can't go wrong here.

Last weekend we also went for brunch and they have a one-of-a-kind Bloody Mary bar which has everything you could want to make your own special cocktail. They make their own tomato juices (regular and one with special Indian spices). That was out of this world!! It was especially great as we were able to enjoy this drink with both our friends who drink as well as those who don't drink alcohol.

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2  Thank Vaishali L
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.

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