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Vikramjeet Roy has been Chennai’s hottest chef since the Pan Asian opened in that city a year ago. Now he’s back in Delhi with this astonishingly good restaurant, mixing Chinese, Thai and Japanese flavours with molecular touches and his own awesome imagination. Only open for dinner, this is a funky, special occasion restaurant. Roy can do regular food or the full molecular magic show with smoke and ice should you want it.
Generally I don't review restaurants, but Tian totally deserves to be publicised. I went there along with my girlfriend for a romantic dinner as we're celebrating our 2nd anniversary and we had the best dining experience ever. Both the food and service were great, we opted for the ala carte and had dishes like Wagarashi prawns and Tian Chicken for appetizers and duck curry along with the steam rice for our mains. They surprised us with a nice chocolate truffle cake and congratulated us for successfully completing 2years of love. I would like to thank the whole team Tian for making it a memorable day for us. Cheers to our many for visits. 💑😊
Have visited this place a couple of times. Loved their Wasabi Prawns. The service was perfect and the outdoor terrace attached with it is a great sitting place during winters. A must visit... We have liked this restaurant more than the famous Bukhara which is on the ground floor of this Hotel.
The inventiveness, creative presentation and quality of the meal are all superlative! I chose the chef's tasting menu and would definitely do that again. It gave me the ability to sample a number of dishes that wouldn't have as I was dining by myself. Loved the lamb in massaman curry, spring onion sponge dish, the dessert... really everything! Whatever you do, don't miss a chance for a meal at T'ian!
I have visited tian 308 times from the time the resturant open. Gr8 place to have dinner with friends and family.
I visited this place and I am lovin it because every time I visit they surprise me so If m coming here,I feel excited.And this time my friends were accompanying me and they were in a mood to enjoy Indian cuisine but I strongly reccomended this and they were like Tian??We never heard about this restaurant,we always tried Bukhara and Dumpukht and nobody told us about this restaurant.So finally we landed up in the restaurant though we saw the Crab evenings board outside the restaurant so we decided there only that we are gonna try the crab off course so we requested our server Varun to recommend and he suggested us crab soup with some thai flavors,crab cakes,Mud Crab with black pepper braised pork belly,veg thai chiili,fried rice and our favorite wasabi prawns in our oeder and after eating those my friends were like What the hell???What was that?Such a great food.Though everything was great but Wasabi prawns and mud crab were the winner of the evening....My friends took down the contact no.of resturant immediately by promising for next visit soon...and we ended up our evening with my favorite Valronha chocolate.We enjoyed our evening so much Many Thanks to Varun and Saurabh who introduced us to Asian Cuisine...Kudos to the Chef and his team.....
An average fancy restaurant can breathe a new life under the right kind of guidance. And if that guidance come in package of a visionary new age chef then all the much better. Delhi has woken up to the magic and brilliance of molecular gastronomy and many hot young chefs are playing the culinary field with this 21st century technique. Skins have become crisps and dipping sauces have converted into foams, such is the innovation of molecular gastronomy. Pan Asian food is the latest victim fallen under the spell of new age techniques of molecular gastronomy, but what bought on the wind of change – Chef Vikramjeet Roy who is creating culinary buzz at his creative playground, ‘Tian – Asian Cuisine Studio’. The fancy fine dining establishment is part of ITC Maurya at Chanakyapuri in New Delhi.
Chef Vikramjeet Roy gives his molecular twist to the authentic preparations of Japanese, Korean, Thai and Chinese cuisines. It may put a serious dent on your pockets after dining at Tian but the experience will be totally worth it. Start immediately with the first course consisting, compressed watermelon & basil salad, pickled mushroom roll, trisol coated prawns, compressed green apple carpaccio, white tomato & lemongrass consommé, baked blackened prawn and compressed scallops carpaccio. First course is kept light and fresh to save your appetite for the real thing. Second course takes you towards, edamame rice bun burger, sous vide black cod, jackfruit panang curry, wild mushroom tortellini, Alaskan crab rice bun burger, Irish tenderloin panang curry, wagyu tataki & pickled enoki roll and prawn & scallop ravioli.
After this delightful meal you may not feel like sweets but don’t let the magic cut off short and indulge yourself in their innovative dessert selection. Give a chance to their sesame panna cotta and #nofilter @tian, which is a delicious medley of milk, fruits and textures. A meal as sensational as this deserves the right kind of background, so at Tian you will find everything visually stunning. A splashily furnished dining area, fitted with thick carpet, rich upholstery and formal tables groaning under the shiny crystalware. The idea is to display grandeur and sophistication. Private dining rooms created separately are ideal for those looking for privacy and seclusion. Try to sit next to the plate glass windows to catch an awesome view of the city while dining.