Dining At TYGR, Lower Parel | All The Deets

By Mallika Dabke December 22, 2018
Inside TYGR, Lower Parel

As one of the more refreshing new openings at the end of the year, TYGR is a modern Thai bar and grill in Lower Parel’s Palladium Mall. TYGR is helmed by Zorawar Kalra and Dildeep Kalra of Massive Restaurants Pvt. Ltd., who plan for TYGR to be the first of its kind. Though I associate Thai cuisine with comfort food, TYGR brings the same sense of wholesomeness in their food, but in a lounge-like environment and setting. Dim orange and yellow lights with upbeat music, the restaurant is designed in a sleek and modern way, with splashes of tropical imagery like palm leaves and tiger stripes to elevate the look.

With the kitchen run by Chef Sahil Singh, the highlight of the menu is the Thai food, although they have a separate section for American cuisine as well. We stuck to the Thai section, and placed a massive order for our appetisers. While we waited for them to arrive to our table, my companion and I began with clinking our cocktail glasses together. I went for a Splitting Wood, which was a super light and refreshing gin based drink with hints of green tea, ginger and lime. My companion went for the total opposite and had the Bending A Tree, a dark and heavy bourbon based cocktail with coconut, coffee and pineapple to juice it up. We soon found out that the bar at TYGR has been curated by mixologists Dino Koletsas and Barnaby Ingram who have been associated with Artesian, at London’s Langham Hotel. The cocktails are very in sync with the food menu, and you can find a little Thai element in each drink.

We breezed through a number of appetisers starting with a crowd pleaser, a bowl full of Crispy Lotus Stem, which was followed by a Soft-Shell Crab Salad. The deep-fried crab was a little messy and tough to bite into, but along with the zesty dressing and arugula leaves that it was resting on, the combination of flavours and textures worked. We then had the Chicken Dim Sum and Vegetarian Pot Stickers. Of the two, I preferred the chicken dim sum, all thanks to the beautiful Thai chilly oil that they came with, and which added a subtle spice to the simple dim sum.

Grilled butterfly prawns at TYGR

Grilled butterfly prawns at TYGR

Another favourite from the night was the Lamb Satay. The meat was soft and slid right off the skewer, and the best part, was that the peanut sauce never overpowered the meat’s flavour. The Fennel Tiger Prawns with the Yellow Curry Cream were also meaty while the prawns were juicy and tender. The only appetiser I was a little disappointed with was the Distended Chicken Nam Prick Pao. It was too sweet and tasted too generic. I should have opted for a more interesting option instead.

The main course was on the simple side, just like I was hoping. We had a portion of Steamed Jasmine Rice and a one of Pad Thai noodles to go with our Green Thai curry with Prawns. The prawns in the curry were absolutely spectacular. They were perfectly cooked and couldn’t have been better.

Lamb massaman curry at TYGR

Lamb massaman curry at TYGR

We were so full by the time we got through our main course, that both of us actually struggled with our dessert. We each got a portion of a really dense and heavy chocolate mousse and some raspberry ice-cream to go with it. The ice cream was light and tasty, but the chocolate, though tasty was too heavy for me to go through with, despite me having a reputation for wiping my dessert plate clean.

I have to admit, I’m not always convinced by places that are stuck between clubs and restaurants. Still, TYGR has most of the food and drinks going for them, so I still do plan to go back. Next time, though, I will go lighter on the appetisers, and heavier on the mains! TYGR’s food is nothing too unfamiliar, the flavours are nostalgic and simple, but each dish has an unexpected and welcome twist to it. That is what makes TYGR stand out from other Thai restaurants in the city.