Hotelier Anshu Jain with his wife and co-manager of Tabla Restaurant Nora Jain, recently underwent a million dollar renovation in anticipation of the Ultimate I-4 corridor project. Along a sleek overhaul, Executive Chef Ian Piamonte joined the culinary team, unveiling a new menu featuring Indo-Chinese and Thai dishes along side classic Indian cuisine. A Le Cordon Bleu graduate, Chef Ian’s culinary experience includes Banquet Chef at the Ritz Carton in Amelia Island and Eric Ripert’s Weekend Bistro at the Ritz in Washington DC.
Now serving combination platters for lunch Tuesday – Sunday 11:30 to 2 pm. All meals are served with appetizer, rice, and butter naan. Entrees include Indian/Chinese/Thai dishes makhani, tikka masala, saag paneer, Thai green curry, General Tao’s, hakka noodles, tandoori chicken, takda dal, and biryani. As if this wasn’t enough for $9.99, you get a choice of dessert too. Our resident taster Mr. Todd Lockhart was on-site to experience this superb value first hand.
Ensure you visit Tabla with a hungry belly as there’s no way you will leave that way. On this particular visit, we had the pleasure of tasting some appetizers too. The Manchurian gobi, bite-sized fried cauliflower, tossed in a sweet and savory tomato sauce, managed to remain crispy. Bravo! Such a delicious way to eat your veggies.
Initiating my lunch with the Lemon Coriander Soup was the perfect antidote to the cold day. This soup balanced both the name sake’s ingredients; finely cut fresh snow peas and carrots were as crisp to the bite as the soup was to the tongue. Given the opportunity, I would order gallons of this fragrant clear soup.
I’ve tasted the chicken biryani at Tabla before so at our server’s recommendation, I chose Lamb Biryani as my main entree. The biryani was spot on with depth of flavors and spices that came together in a heavenly way in every bite. The lamb was portioned generously, incredibly tender, and moist. It was accompanied with a lovely raita with citrus flavors.
The few bites of Lamb Rogan Josh I shared with our dining companions were simply incredible. This dish boasted layering of spices and complexity of flavors. The lunch portions are pleasantly generous, a nifty value that can easily serve double duty as a snack or lunch the next day.
For dessert I opted for the Banana Spring Rolls with vanilla ice cream. Just enough to satisfy my sweet tooth without a sugar overload. The home made Chai Tea Ice cream was sweet and savory with speckles of cardamom and tea flavors.
This Orlando gem is one beauty that has demonstrated its modern and stylish dining room might be the first thing you see. The last thing that will stay with you is the level of dedication to its craft of serving Indian, Chinese, and Thai cuisine that more than matches its ambiance.
Be it the dinner menu or their incredible lunch menu deal, the deep love and passion for food shines through in each bite and boasts the skills to consistently deliver delicious and quality cuisine with service that is knowledgeable and right on point.
Ultimately, the words that stick with me about Tabla other than just delicious are modern, balanced, and thoughtful. Proprietor Mr. Anshu Jain and Chef Ian have created an environment that sets high expectations that is definitely met by their riff on three great cuisines under one gorgeous roof.
For their dinner experience, click HERE.