Tapan Vaidya has established himself well in the food business in the United Arab Emirates. The growing influence of international cuisines in the Indian sub terrain perturbed him deeply. “The rate at which we are going; we could pretty much let go off our cultural roots in oblivion. Talli Turmeric is just a burgeoning initiative I have made to keep the traditions of Indian cuisine alive. We have the choicest of chefs becoming an integral part of our team, imparting authentic flavours and expertise in every prepared dish.”
At the opening, guests were greeted with a shot of Turmeric Latte, a beverage that is fast becoming a fashion statement in the United States. Onlookers were hot on that inviting shot of goodness, flavoured with a dash of Indian spices and laced with just a hint of turmeric. 
The interiors of the restaurant are warm, and the dim lighting flirts with the bystander’s mood. The rustic colours fill the senses; transporting one back to the old kitchen where our grandmothers’ lives pretty much revolved around the spice box. The rich yellowing hues from the turmeric cast an inviting beam as the table came alive with servings that imparted a story from each state in the Indian sub-continent. The impressive 50 feet-long bar is just another prominent USP that lures consumers in.
The diverse menu is tastefully curated, striking on historical cords. The Gunpowder Potato was complete with a crispy outside and dusted off with the famed south Indian ‘gunpowder’ (A sort of powdered chutney that is usually accompanied with clarified butter). The dish has its origin in Andhra Pradesh.
This was followed by Laal Maas, (Red meat delicacy) a traditional staple from Rajasthan. The meat is cooked over a slow flame and artfully spiced. A glass of ‘hot toddy’ went alongside laced with the famed Tej Patta. The meal was finished with a delectable round of swirling golden jalebis, topped off with a liberal dash of Rabdi.
Talli Turmeric, Ground Floor, Atria Mall, Dr Annie Besant Rd, Worli, Mumbai