What can be more exciting than to watch fresh ingredients being tossed, baked, smoked and plated right in front of you for your own meal? That is what awaits them at Tbsp.Tablespoon a new bistro launched by restaurateur Varun Tuli.
In the past, he has introduced denizens of Delhi to culinary destinations including Yum Yum Cha, Noshi, FoodInc. Catering, Pot Pot and Wheaty. With his latest venture, Tuli wanted to create a kitchen-themed bistro, which redefines the eat-out-of-a-kitchen concept.
“The concept behind Tbsp.Tablespoon is inspired by my time spent in the States as typically, most families eat out of their kitchens as opposed to formal dining tables,” said Tuli, who has always had a keen interest in comfort Italian cuisine.
Located at The Commons in DLF Avenue, the foundation of the menu is based on comfort food like pastas, Neapolitan pizzas and grills, in addition to cold plates and salads made from fresh produce. Its beverages list includes made-to-order flavoured colas, cold coffees and sparkling waters infused with flavor combinations.
Guests can cap off their meal on a sweet note with an array of indulgent desserts, including but not limited to, specialty dome cakes, ice cream sandwiches and the restaurant’s version of the classic creme brulee. In addition to decadent desserts, the deli counter at the outlet serves a selection of daily bakes and salads to enjoy on the go.
Patrons can customise their food experience with make-your-own pastas (MYOP) to half and half pizzas, which will include signature house specials of sauces (SCS), condiments, seasonings and flavored oils. They can pick the pasta or pizza along with the sauces and mix-ins. The accompaniments for pasta includes spinach mandili, pumpkin ravioli, saffron bucatini, classic spaghetti, and rigatoni among others.
Among non-vegetarian pizzas, there’s salmon, spicy chicken, roast chicken, bolognese and carbonara and more. The vegetarian pizza options include burrata, margherita, marinara, pesto, spicy veg, truffle and cacio e pepe.
Tbsp.Tablespoon is democratising gourmet food by letting guests get the experience of walking into their own kitchen and allowing them to customise many aspects of their experience based on their mood, taste and preference. Another high point is the smoke station which requires a lot of time and patience as well. “It has to be slow and done over 6 to 18 hours. For instance, the pork ribs take over two days – smoked over nine hours over low temperature without rendering juices,” Tuli added.
The warm and bright interiors exudes the feeling of a hip canteen mise en scène, with visitors can pop the signature cans of flavoured sodas and water infusions. Metallics and cast iron are recurring motifs, making their conspicuous presence felt across the outlet. Steel is the key component for F&B packaging, while a palette of pantone design hues are extrapolated to evoke joy and nostalgia.
Fonts are used playfully and ingredients spelt out in an abbreviated form on pasta boxes and tomato cans to conjure up strong visual cues, thus helping patrons engage with the food on a more personal level and appreciate its nuances. Inspired by the shorthand one usually comes across in one’s kitchen like tsp, tbsp. or ml, most ingredients have been edited to three to four letters thus underscoring the concept of a quick kitchen where everything arrives at the table quickly.
A lot of attention has been given to serveware and tableware at Tbsp.Tablespoon. Tuli explained said, “In a kitchen, a lot of fun is eating from the bowl while the food is being made, hence a lot of our desserts are like that., For instance the trifle dessert is set in a pyrex measuring jar to heighten a feeling of familiarity.”
