Metals and related concepts were mentioned in various early Vedic age texts in India. The Rigveda already uses the Sanskrit term Ayas (metal). The Indian cultural and commercial contacts with the Near East and the Greco-Roman World enabled an exchange of metallurgic sciences. With six significant ages: Lower Paleolithic, Middle Paleolithic, Upper Paleolithic, Mesolithic/Neolithic, Bronze Age, and Iron Age, India evidently had no Bronze Age, as bronze implements are scarce to be found in India. So far as Southern India is concerned it is an admitted fact that the Neolithic period, during which time stone implements and weapons were used, passed directly into the iron age, as no copper or bronze weapons have been found in Southern India. Old cromlechs in various parts of Southern India have been found to contain iron weapons. The southern bronzes of pre-historic times were objects used for ornamental purposes and do not include weapons. In Northern India, however, including the Central Provinces, copper tools and weapons have been discovered in several places besides two in Baluchistan which may be regarded archaeologically as a part of India. So, when the World was transiting from the Neolithic Period to Bronze, Indian had its own Copper Age; in the more significant part of Northern India, a copper age intervened between the Neolithic period and the Iron age. Copper – Tamba (in Hindi) has been a crucial and distinguished part of India since ages. Let it be a ritual or ornamental use, Copper has found its inevitability in every occasion. Until today, numerous Indian traditional and conscious families in India store the water in copper vessels and eat food on copper plates; Copper has excellent detoxifying abilities.
As a tribute to Age-Old culinary and traditional identity of India, Tamba restaurant in Abu Dhabi uses ‘Copper’ to represent Indian cuisine in Emirati Capital. Tamba means Copper in the Hindi language. The bold and rustic fusion of Indian cuisine with the western gastronomy helps Tamba to have a contemporary take on Indian cuisine. As rustic and royal nature of Copper, Tamba’s interiors too are textured and massive. The stone and wooden plates, copper glasses, excessive use of liquid nitrogen, menu with lower-cased golden coloured letters, copper bells hanging around the Bar, and Indian fusion music playing continuously make the dining experience in Tamba a grand affair.
Incense always has been a mode of cheerfulness and devotion in Indian culture, the smoke coming out of it not only sets the spiritual atmosphere in Indian households but also uplifts the morning as a ritual. Tamba and Incense smoke are a classic representation of Indian culture and traditions and reinterpreting them in fusion gastronomy is impressive. Tamba presents its many dishes with liquid nitrogen and the smoke coming out of it keep the understanding of Incense smoke intact as Tamba’s decorum.
The fusion is the 21st-century idea of presenting the food. Famous Indian dishes are illustrated with contemporary style in Tamba. You can feel the winter-special fondue of Switzerland while eating Mumbai’s infamous Pav Bhaji as ‘black pav, bhaji fondue’; you can enjoy the Delhi’s butter chicken with a hint of Italy’s Burrata as ‘smoked chicken, tomato gravy, black pepper burrata’; and you can get romantic with your loved one as seating in Paris and eating the parfait with a feeling of sooji halwa as ‘mumtaz’. The ideas and formulation of dishes are apt, but there is always a limit to everything. There is a fine line between creativity and forgetting the basics; such line tends to be pushing in Tamba restaurant. Excessive fusion in many dishes fades the Indian flavours, especially the flavours of spices which are the soul of Indian cuisine. You may enjoy the Pav bhaji as it is when spices are adjusted as per palate, but altering the traditional pav to activated charcoal-infused buns won’t remind you the usual pav bhaji taste. You will definitely prefer the authentic Butter chicken, which is naturally mild in flavour, rather than getting the burrata in random bite and losing track of this partition time cuisine. However, these expectations and knowledge are limited Indians, the non-Indians appreciate these experiments, and that’s how Tamba has the excellent clientele.
Various appetisers which are appropriate with a wide range of beverages from a massive bar of Tamba makes your party time even joyful. The mixologist’s understanding of Indian geography and flavours creates excellent mocktails and cocktails. The rustic bites compliment those beverages with utter compatibility. The wine collection of Tamba is best in the town; they have flavours for each course, and all of them are so good that they can be the benchmark for wine-judging competition (at least in UAE).
With excessive fusion which fades the essence of Indian cuisine, the brilliant reinterpretation of age-old culinary identity of India: Copper and its properties, and a stunning setting designed to foster social interaction, Tamba is here to stay as competitive yet a little flawed player in F&B industry of Abu Dhabi.
Average Cost: AED 375 for two people (approx.)
Location: 6th Floor, World Trade Centre Mall, Al Markaziya, Abu Dhabi