Tijouri is a magnificent fine dining place in Radisson Blu Atria that serves finely curated north indian and mughlai cuisine dishes. They have an ensemble of unique dishes likes okra and spinach bhurjee that seems like an impossible experiment but impresses you to the core, thanks to the fine details worked out by the chef.
Tijouri is just left to entrance after one enters the Radisson complex. Going down the stairway, a beautiful fountain greets us. There is sitting inside a hall as well next to the fountain with bamboo wood and leafy decor. The inner hall seating is beautiful. There are portraits of indian women in ethnic touch and a very interesting wall finish, nothing regular or seen before. The lighting is beautiful and ceiling is mirror like with pink lining lights. Seating is very comfortable with cushion base seats.
Started off with veg and non veg platters.
My contents of the veg platter were the mutterwali tikki, malai brocolli tikka, bharwan khumb, paneer tikka tawa masala and baby corn miriyalu. The bharwan khumb had beautifully stuffed mushrooms with right amount of juiciness and no unnecessary cheesiness. The mutterwali tikki was my favourite here and malai brocolli was done well being semi boiled and right amount of malai. The spicy paneer tikka masala had a major tomato flavour attached and finally baby corn were crispy and a good try.
Non Veg Platter
The items I tried were the machi tikka ajwani, karuvepaku kodi, gilafi chicken seekh and chicken tikka. The karuvepaku kodi had curry leaves sauted over the tender chicken chunks and tasted excellent. The chicken tikka and mutton seekh kebab were good and juicy enough. The machi tikka was soft and had the evident ajwani flavour.
Tried the Dal makhni which wasn’t authentic and lacked the desired buttery and creamy touch.
The bhindi and spinach bhurjee was the best try in the mains, having fried okra in mashed spinach.
The Nalli curry has so soft and tender mutton, it literally ripped off so easily and was cooked well. The curry had a very unique flavour.
Baby potatoes were used for the hing jeera aloo ki sabzi which was cooked well and had mild spices.
Finally the murgh Kali mirchi which was really delicious and gave a very homely appeal with its flavour. Chicken was tender and Kali mirchi was bare minimum, the way it should be.
The whine wine sangria is prepared well with apt sweetness and in a tall wine glass.
Orange mojito was another great try here, with balanced orange flavour, rightly spiked with alcohol and pretty presentation.
The whiskey based squaff was one strong drink on the table with good blend of lime and orange.
Finally to the unique desserts.
Masala chai creme brulee, hats off! Never even seen before by me, rendering the exact right flavour of masala chai in this yoghurt gelatine blend.
Boondi pan baked yoghurt
After a long time I got to witness the sweet boondis, spread evenly over baked yoghurt that tasted excellent.
Service and Costing
I found the place medium expensive, definitely not a burden on pockets. Zomatos mention of 2800 for two without alcohol seems exaggerated. The service is good, staff well dressed and courteous, ensured us a great dining experience.