It's diminishing to categorize Floyd Cardoz's clean Goan-spiced Maine crab cake or his exquisite pairing of seared foie gras with seasonal fruit as nouvelle Delhi; he's forged a deliriously satisfying union of this country's produce with the strong, heady spices and bewitchingly pungent condiments of his homeland. — Rob Patronite and Robin Raisfeld
I went here with my (Indian) parents, and my father has unrealistic expectations for a restaurant that is labelled "fusion". Still, my mother and I were totally ready to give it a chance, but for vegetarian people I would not recommend this food. Maybe we just ordered the wrong things, but a goat cheese / palak panner pizza was just weird and didn't taste good, only one or two parts of all of our dishes lived up to the price and ambiance. I expected it to be more exciting, but all of our food sounded "unexpected" and "interesting" on the menu, but then when it came time to eat it nothing was really too good...
As somebody who is easy to please but difficult to blow away, I can say I was definitely blown away. Were it only for the food (I had a delicious soup of morels, fava beans and ramps, spiced with too many indian spices for me to name that paired perfectly the with Montlouis Sur Loire that I was drinking, spring lamb two ways that was perfectly cooked, and a suprising yogurt and cardamom cheesecake), I would have given this restaurant 8s and 9s. But the service really elevated things to another level. Not only was our server incredibly knowledgeable and flawless, so was our bus boy, food runner and hostess. The food runner could cite multiple names for the exotic ingredients, helping us understand what they were. The bus boy, while folding a bathroom bound diner's napkin, engaged us in conversation. They were clearly a cohesive team and the service was delightful while not overbearing. I would definitely return to Tabla again, and again, and again.