From charming cafés to fine dining venues, Bonifacio Global City’s culinary landscape boasts of a dynamic spectrum of flavors, textures, and experiences, catering to every foodie’s dream. 

Among the new dining spots that spice up the rising gastronomic star of the fast-evolving business and leisure district in Taguig is Tango Tandoori.
 

The modern Indian restaurant, nestled on the ground floor of BGC Corporate Center, was founded by celebrity restaurateur Marvin Agustin, who drew inspiration from his favorite North Indian communal eatery and British chophouse Tandoor Chop House, recognized as one of London’s 100 Best Restaurants by Time Out magazine and the World’s Top 10 Best Rooftop Bars.
Marvin employs the services of executive chef Kundan Singh Rawat and head chef Kapil Devidas Jogdand from the prominent Adelaide Street, Convent Garden dining concept to put up Tango Tandoor in the Philippines late last year.
 

As its name implies, the restaurant uses the tandoori method of cooking for most of its dishes. Tandoor is a cylindrical clay oven in which food is cooked over charcoal. Using contemporary techniques, traditional Indian fare, adjusted every so subtly to appeal to the Filipino palate, takes on innovative, exciting twists.

“Here in the Philippines, we try to lessen the spice level of the dishes. As much as possible we balance out the flavors, the textures, and the consistency,” explains Chef Kundan, who as ofwriting is in Manila to personally prepare a special menu for Valentine’s Day.
 

The Romantic Indian Feast, a limited-time only menu created for the love month, consists of Chicken Samosa and Nargisi Kofta entrees, Ribeye Steak for mains, Kachumber Salad and a choice between Naan or Basmati Rice as sides, and a Mango Kulfi dessert.

Punjabi samosa, shaped like a pyramid, is stuffed with coarsely minced chicken, potato, green peas, onions, and chilis. The chutney complements the South Asian pastry so well by elevating its heat and tang. The Nargisi Kofta, meanwhile, is poached egg coated in ground meat and soaked in Kormastyle gravy.
 

I’d recommend having the ribeye steak medium rare. Cooked only for four minutes in the tandoor, this is Marvin’s favorite among the latest offerings. To enhance the experience, get the Basmati Rice for sides. The perfect end to this Indian ode to romance is the Mango Kulfi, a frozen dairy-based dessert of milk,
cream, and mango. It is denser and creamier Indian ice cream.
 

It goes without saying that there are standout dishes from the regular menu. The cauliflower croquette appetizer consists of golden brown, deep-fried cauliflower balls with a dash of desiccated coconut. A homemade garlic aioli dipping sauce is included. With its harmonious balance of flavors, from buttery to creamy, from sweet to savory with a touch of piquant, the tandoori butter chicken immersed in a zesty tomato-infused gravy is easily one of the restaurant’s best plates. It is a personal favorite of Chef Kundan.
 

The garlic chili naan is a combination of chili, garlic, and cheese in a leavened bread baked in tandoor. The curry sauces from other dishes blend nicely with the mouthwatering, crispy but chewy flatbread.
 

Another top pick by Chef Kundan is the Rogan Josh, the lamb version of the nargisi kofta. Lambchop is marinated in roasted tomato masala. Spices are then added before the meat is cooked in the clay pot. The curry sauce uses black pepper, Greek yogurt, soft cheese, and other Indian herbs.
 

In 1992, Chef Kundan began his long and fruitful career learning Indian cooking in his home country. After mastering local cuisine, the Punjabi chef went around the world to further polish his culinary skills, making it all the way to New York, Denmark, Germany, and Dubai, among others. He has worked at prominent dining establishments like Prithvi Café in Mumbai and Michelin-starred Amaya in London before coming up with Tandoor Chop House in 2007.
 

“We have two more clay ovens, so we’re hoping to put up more [restaurants]. The next one will have an open kitchen for people to view how the tandoor operates,”says Marvin on his future plans. The unique menu is only available this Valentine week.