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Tatva is amongst a new crop of vegetarian restaurants that go beyond the typical South Indian or Rajasthani fare. Executive Chef Naveen Nagaraj, a non-vegetarian himself, says that he was motivated to join Tatva to both - challenge himself and also prove that vegetarian food does not have to be dull. Tatva serves what is arguably the best vegetarian rendition of the famous 'Galauti Kebab'. Similarly, the 'Shepherd’s Pie' here, which swaps lamb with soybean, is surprisingly enjoyable. Tatva’s menu reads like a greatest-hits culinary tour around the country and the world. The first page of the menu offers a glimpse of what to expect at Tatva. The soups selection features three wildly loved classics from 3 different parts of the world - 'Mulligatawny', 'French Onion', and 'Borscht'. It does enough to satisfy a gourmand while still appealing to a conservative palate. This balancing act physically manifests in the décor of the restaurant itself. The spacious dining area is partitioned into 2 distinctive sections - a vibrant and youthful café and a more formal and elegant family dining space with PDRs. The fact that even after 2 years there are frequent queues is a testament to how well Tatva has pulled off this balancing act. Prior reservation is highly recommended since Tatva remains busy through the week.
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