RESTAURANT Review
(502) 255-2590
4600 Chamberlain Lane
Louisville, KY 40241
[email protected]
M. Saleem Seyal, MD, FACC, FACP
T
andoori Fusion, a restaurant that
opened in October 2017, is a new
addition to a burgeoning number
of ethnic restaurants in Louisville.
Located in a corner of a small shop-
ping mall off the old Brownsboro Road and
Chamberlain Lane in East Louisville, this new
restaurant occupies the previous location of
Zeggs Amazing Eggs.
Tandoori Fusion is a brainchild of an Indian-American entre-
preneur space, Veer Purna, who is an accomplished professional in
Information Technology and is president of a software consulting
firm. He owns a farm and a vineyard in Oldham County and his
produce for the restaurant comes from his farm. The word “Fusion”
conjures up images of other ethnic foods and embellishments in
different types of cuisines. Nepalese and Chinese influences on
the menu are apparent. When I talked to Veer in his restaurant,
he informed me that the “fusion” is primarily combining authen-
tic northern and southern Indian cuisine, expertly prepared by
rotating chefs.
The restaurant has a modern flair and is nicely appointed but is
not over-bearingly posh. The servers are polite, knowledgeable and
eager to please. It is reasonably priced with good portions. A variety
of vegetarian and meat dishes are served and are all flavorful and
savory. The spice level can be dialed up or down (one to five) with
five being the spiciest, for the dinner menu items.
We have been there for dinner and for the buffet. The buffet is
served on Friday, Saturday and Sunday between 11:30 am to 2:30
pm. For both dinner and buffet service, fresh piping hot naan (ov-
en-baked flatbread) comes from the clay oven to your table, (and
there is nothing like fresh buttered naan). Naan can be ordered plain
or with garlic/cilantro. Don’t miss the dosa or masala dosa (large
thin rice/black lentil flour flat bread with potato dish wrapped like
a crepe which are also served as accompaniments during dinner
and lunch). Sambar (lentil soup with vegetables: onions, squash,
carrots and tomatoes) is usually served with dosa.
The lunch buffet is a smorgasbord of many vegetarian and meat
dishes and the sampling is wonderful and changes every day. The
selection is expansive, to satisfy every palate. “Samosa chaat” is a
tangy slightly spicy appetizer which consists of crispy pastry shell
filled with smashed potatoes along with chickpeas smothered in
yogurt sauce, tamarind and mint chutney. Our favorites in the
Entrée section include seekh kebab (seasoned ground lamb or
chicken skewers cooked in the tandoor (clay oven), murgh korma
(chicken cubes cooked in cream sauce containing onion, fruit and
nuts, gosht (lamb) korma and ghosht palak (lamb cooked in creamy
spinach). For dessert, we have sampled the usual staples in Indian
restaurants including gulab jamun (milk dumplings deep-fried
served in sugar syrup), rice pudding and suji halwa (a thick fine
semolina pudding with nuts and cardamom). Our favorite, however
is the semiya payasam (a thick creamy dessert of vermicelli noodles
with nuts and raisins).
Tandoori Fusion is an ambitious project and with every visit, we
find it steadily improving in service and selections. We are looking
forward to many visits to enjoy a large variety of Indian food.
Dr. Seyal practices cardiovascular diseases with Floyd Memorial Medical
Group-River Cities Cardiology.
FEBRUARY 2018
13