A SWING, NO MISSES

Chef-entrepreneur Tarun Sibal's goals go beyond building the next 'go-to' restaurant - he is here to create unforgettable hospitality, one plate at a time

- SAMREEN TUNGEKAR

As we walk into Swwing, chef-entrepreneur Tarun Sibal’s latest offering in Bengaluru with co-founder and entrepreneur Akshay Luthria, there’s a sense of direction. One sees Sibal and Luthria’s travels across South East Asia come together in a six-feet feet high, two-storeyed restaurant that breaks into smaller dining areas – and shades of ocean blue and rattan furniture bring the place together, complete with a menu that traces the spice route from southern India to Sri Lanka, Thailand, Cambodia, Singapore, and some.

There’s no ‘signature dish’ from any country on the menu of Swwing; the influences are in the details, and bring a flavour that elevates a familiar taste that the city relates to. Think: Pachadi, but with smoky aubergine and quinoa, or a Mangalorean Gassi, but with a char sui glaze, and my favourite Tomato Sticky Biryani – a dish that takes the right number of steps away from being tomato rice, and towards being a biryani.

“I’ve been in Bengaluru for years now with Street Storyss [Sibal’s vegetarian street food-inspired restaurant]. I wanted to do something that the city hasn’t seen, but I also didn’t want to take the city away from their taste buds. Swwing’s food program has the sentiment, the food culture, ingredients, spices, and techniques that stayed with me through my journey – and I want my Bengaluru guest to experience the same,” Sibal says, as we sit down for a hearty Swwing meal.

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