Media Tasting: TŪMBI Craft Indian Kitchen in Santa Monica

?>

There’s a new restaurant, blending authentic Indian and haute dishes located in the heart of Santa Monica, that opened a month and a half ago called TŪMBI, owned by RJ Singh and menu by Chef Ali Imran Mookhi. With a modern-industrial interior, designed by Architect Sat Garg, the main room intimately seats about 42 guests and there is a private room that seats 14. This is the perfect location for the Westside of Los Angeles, because on a sunny day, you can also sit on the patio and enjoy some lasi, wine, beers, and craft beers.

TŪMBI
115 Santa Monica Blvd Santa Monica CA 90401
https://tumbibar.com/

Singh has been in the hospitality industry most of his life, but after traveling all over India, tasting foods from every avenue from street food to 5-star restaurants, he created the Tantra in Silver Lake and India’s Oven, and is the owns SIRTAJ Hotel in Beverly Hills.

Me and my Pani Puri

I tasted 6 categories from the menu- Start, Street, Tandoor, Dosa, Pot, and Sides. The Pani Puri comes in a shot glass, which is a fun way to enjoy this street dish. It’s a puff pastry, with mung bean, chickpea, and shallots with tamarind-mint water in the shot glass. To enjoy this, remove the puff pastry from the shot glass and pour the liquid into the puff pastry. Then swirl it around pop the whole juicy, spicy pastry into your mouth.

Heirloom Tomato & Caramelized Pineapple

Our next dish reminded me of an Indian version of caprese. The Heirloom Tomato & Caramelized Pineapple has turmeric yogurt, crispy shallots, and mustard oil. Since it’s so light, this is a great dish to have for those who want to watch their figure.

The Roasted Beet Soup had my favorite style of presentation. A heather blue bowl is dressed with shallots, curry leaf, and garlic. Next, they pour over the orange malai-yogurt, which is blood red and is striking in color. Although this was “mild” in spiciness, but for me it was still a bit too spicy. However, the plating made it worth a try.

The Butter Chicken is my favorite dish here, I took one bite and I was in heaven. It is juicy, tender, and flavorful. The Chef Ali uses juicy boneless leg meat and pairs it with a butter tomato curry. One bite and my eyes lit up because it literally touched my soul. This is when I knew I needed to come back in, I think it’s going to be their most popular dish.

The second dish that I would recommend is the Bihari Smoked Kabob. When Chef Ali walked over with the wood platter and glass cover, I sensed a meaty, spicy fragrance would emerge. You can see the smoke hovering over the butchers beef kabob and as he lifts the cover it swirls around over the meat.

The Super Size Paper Dosa is a rice & lentil crepe and served with sambar, coconut and tomato chutney. You can eat it with or without the dipping sauces- it is just as tasty plain. This definitely gets a lot of attention with their customers because of its massive size.

Other fantastic dishes I sampled include: Goan Prawn Masala, Delhi Khumb Korma, Palak Paneer, Aloo Gobi and Dal Bhukara. So come on in and check out this ultra chic and innovative Indian restaurant, and delve into Chef Ali’s wonderful dishes, the food is unequivocally divine. Thank you so much to Kim Koury of Spin PR for the invite.

Christine Beligan

I was born in the Philippines and came to live in Los Angeles with my family when I was 3 years old. I grew up mostly eating Filipino Food, Asian Cuisines, and some American comfort foods. I remember us hosting so many parties when I was kid because my Mom was a well known cook amongst our family and friends. Plus, she is from a province in the Philippines called Tarlac and they are known to be great cooks. I started learning how to cook Filipino food in my 20’s, and creating my own versions of adobo, pancit, lumpia, turon, and pineapple chicken. Then I started to create dishes in my mind and cook from there. It wasn’t until my teens that I developed a palate for Italian cuisine, which is my favorite. I began to taste any Italian restaurant that was recommended to me. In the last few years, I have developed a love of going out to dine, and trying new places. It keeps it interesting. I met fellow foodies in the last year who have helped me to develop my palate. I would have never tried Octopus on my own, but there is this one restaurant that turned me on to Grilled Spanish Octopus, Citizen Kitchen by Chef Zach Geerson. I think by attending his wine pairing dinners that I have gone to, it has helped me to enjoy wonderful flavors that I may not have thought would go together. It’s those types of dining experiences that made me hunger for more. It has created this passion inside me to be more bold and daring to accept what is not the norm. With that said I am looking forward to future encounters with Chefs that will blow my mind with their work of art and vision.

3 Comments

  1. Reply

    Aimee Contreras-Camua

    May 28, 2018

    I will definitely try Tumbi- especially the butter chicken which looks and sounds amazing. A number of the other dishes also
    look very appetizing. The location looks great too.

  2. Reply

    Yogesh

    June 25, 2018

    Indeed a great post.I have just read your blog.This is very effective and impressive and also helpful to all.keep posting.

  3. Reply

    Yogesh

    June 25, 2018

    Great articles for Everyone who looking for tambi craft i really appreciated your tips. keep posting.

LEAVE A COMMENT

RELATED POSTS