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Robert Donovan

Tu's new dinner menu is divided into chaats and snacks, breads, and shared dishes, but with nary a warming tray in sight, don’t expect the typical buffet standbys like biryani rice or tandoori chicken here. Along with their take on the relatively familiar samosa, the pani puri delivers an East Indian street food rarely found outside the crowded sidewalks of Kolkata. Rather, puri — small Indian flatbreads that puff when fried — are filled with garam masala-infused garbanzo beans. Served cold, the four donut hole-sized snacks are topped with a sweet mango chutney, spicy chili oil, and a white sauce that is at once salty and coconutty. Messy and flavorful, it’s an apropos hint of the complexities to come. The beet chaat beat out some stiff competition to reign as Favorite Dish of Them All. This vegetarian, perhaps even vegan, concoction is loaded with taste and texture, packing in more flavor than your average beast-based bite. The tiny cubes of tender beets are intermixed with crisp, crunchy fried peas, and then topped with raw, tender kale and large fronds of fresh dill. Finished with a cashew chutney resplendent with cumin and reminiscent of a smooth falafel, it’s a dish that’s at once creamy, crunchy, sweet, and herbal. Those missing the old Tu might be happy to learn that the cocktail menu is unchanged. Thus, it still offers the Monaco, made with rye, Campari, and orange oil, plus bitter, artichoke-derived Cynar digestivo; as well as the distinctively named and far-less-pungent Leather Nun, crafted with dark rums, blackberry liqueur, and fresh lemon juice. —Vanessa Wolf (Dish, Winter 2019)

Restaurant Details

Tu co-owners Joey Ryan and husband/wife team Josh Walker and Duolan Walker-Li serve up Indian food in Tu 2.0 — from chaats to snacks to breads to shared plates.

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Hours: Serving lunch and dinner, Thurs.-Sat.

Bar Details

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