Lotus-Stem Galouti and Papad Curry Share a Diwali Menu at Taj Bangalore
Tamarind’s November 5 to 8 set menu leads with Kashmiri nadru galouti and Rajasthani papad ki sabzi at ₹3,500++ per person, about $37 before taxes.
- diwali
- tamarind
- taj-bangalore
- bengaluru
Nadru galouti is the kebab that explains the Diwali set menu at Tamarind. Nadru is lotus stem, the Kashmiri name for the crunchy lake vegetable that shows up in yakhni and nadru kebabs across the Valley. Galouti is the Lucknow idea of a soft, pounded kebab that barely needs chewing. Here the stem is minced and spiced into that soft form, so Kashmiri produce and Awadhi technique share one starter.
Rajasthani papad ki sabzi is the main that does the same job. Roasted or fried papad, the dried lentil wafer, goes into a yogurt-and-spice gravy instead of sitting beside the thali as a crisp. Desert kitchens made the dish when fresh vegetables were scarce. On this card it sits next to Amritsari chole, paneer makhanwala, gosht rizala, and murgh dum kofta, and those place names are worth reading.
Tamarind, the Indian restaurant at Taj Bangalore opposite Kempegowda International Airport in Devanahalli, leans Awadh and Rajasthan year-round. The Diwali set menu runs November 5 through 8, 2026, at lunch and dinner. The price is ₹3,500++ per person, about $37 before taxes and other hotel add-ons at a rate near ₹94 to the dollar. The double-plus means taxes and service extras sit on top of that base. Book on +91 91489 06663 while the four days are still open.
What else comes on the plate
Starters also include basil paneer tikka, kadak makai seekh (a crisp corn kebab), pahadi murgh tikka, tandoori jheenga (prawns), and mutton babri seekh. Mains come with navratan pulao, boondi raita, and Indian breads. Dessert is a mithai plate: kaju katli, motichoor ladoo, kalakand, and kesari rasmalai. Lunch runs 12:30 p.m. to 3:30 p.m.; dinner 6:30 p.m. to 11 p.m. Diwali’s main day is November 8, so the last sittings land on the holiday itself.
Ask for the nadru galouti and the papad ki sabzi by name if those are the plates you came for. For another Bengaluru opening with a named regional kitchen this month, see Railway Lamb Curry and Jalebi Custard Just Got Their Own Restaurant in Bengaluru. For how Awadhi and Kashmiri cues hide under North Indian labels, keep What “North Indian” on a Restaurant Menu Is Hiding nearby.