Tarana nominated for major restaurant awards
Christmas opening and festive menu
Tarana Restaurant in Kent, which opened earlier this year has been nominated for two major restaurant awards – one local, one national. The busy Rainham restaurant has also just announced a special festive menu designed for large family gatherings and staff parties and will open on Christmas Day.
Tarana has been nominated for ‘Best Newcomer’ in this year’s Asian Curry Awards. The winners will be announced at glittering awards ceremony, at the Grosvenor House Hotel in Mayfair on 23rd October. Customers can vote for their favourite curry houses by emailing the restaurant name and town to email@example.com, tweeting @asiancurryawards using the #asiancurryaward hashtag or online at www.asiancurryawards.co.uk/nominate . Voting closes at midnight on 30th September.
Tarana has also been nominated for one of Produced in Kent’s most prestigious Taste of Kent Awards, in ‘Best Restaurant’ category. Winners will be unveiled in March next year. Online voting is available via www.tasteofkentawards.co.uk
The restaurant, known for its exceptional Punjabi and Indian cooking, will offer a special 6-course tasting menu at £39 a head, including a welcome drink. The menu will feature a selection of its innovative and classical signature Indian dishes, with a traditional British festive twist, using ingredients, such as turkey and goose.
“A number of my regulars said they would like to come here on Christmas day, to avoid the usual dry, bland Christmas turkey with the dreaded Brussel sprouts, and couldn’t face all the preparation and washing up,” said Tarana’s owner Raj Abdin, who added, “So I asked the staff and they’re really excited about be part of a traditional British Christmas celebration, which for many of them will be a first.”
The Christmas menu will also be available for party bookings of 6 or more people throughout December with 48 hours’ notice. It will also be available in January for belated office parties who were too busy to celebrated during the run up to Christmas.
House specials include the Seafood Safari, a fusion of scallops, sqiuid, and king pans cooking in mustard seeds and curry leaves in a bhuna sauce. The signature dish, when in season, is Hiran Ki Boti, medallions of local venison drizzled with the chef’s potli malsala, gentry pan-seared and served on a bed of sautéed potatoes with red apple and beetroot chutney.