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Tawa Indian Cuisine Restaurant Moves To New Spot In Stamford

Chef Kausik Roy Brings his Bold and Flavorful Cuisine to Glenbrook Photo Credit: Contributed
Tawa Indian Cuisine has moved to 487 Glenbrook Road in Stamford. Photo Credit: Frank MacEachern

STAMFORD, Conn. — Celebrated Chef Kausik Roy of Tawa Indian Cuisine is making his move – to a larger and more versatile restaurant space in the Glenbrook neighborhood of Stamford.

A Summer Street restaurant since 2010, the move to 487 Glenbrook Road gives Tawa a larger space, convenient private parking, and a large outdoor patio for Chef Roy to provide more offerings, such as Indian BBQ in summer.

“This move is allowing Tawa Indian Cuisine to take things to the next level, “ he said. “The city has been good to us and provided us with the foundation to introduce our brand of Indian cuisine to the masses. There’s so much more we want to do with this concept, and our new location will provide us with the flexibility and convenience that both Tawa and our customers will benefit from.”

The new restaurant is housed in a free-standing Colonial-style dwelling - the former Monster B's restaurant - adjacent to the Glenbrook Train Station. The restaurant, divided into multiple dining areas, seats 85 inside and another 30 on the patio.

Among the favorites served up at Tawa are tropical green mango salad with market fresh greens and mango-onion seed dressing; vegetable samosa with minced potatoes and peas wrapped in pastry dough and deep fried; coconut and pepper shrimp with chutney mayo; tandoori chicken marinated in yogurt, garlic, ginger and fresh ground spices; Bengali fish curry with tomato and eggplant; lamb korma with a creamy almond-based gravy; and Kausik’s famous crispy okra with red onion, cilantro and green chilli.

Indo-Chinese preparations include; chicken lollypop with spring onion-ginger soy sauce and hakka chili fish or shrimp tossed with long hot chili peppers and onions in a spicy soy ginger sauce.

Chef Roy, upon receiving his bachelor’s degree in hotel management and catering technology in India, became the executive chef for the Taj Hotel Group in Calcutta. In 1996, he came to the United States and opened Coromandel in Darien. In 2003, he opened Brick Lane Curry House in New York City, an Indian restaurant and catering company. In 2010, he brought Tawa Indian Cuisine to downtown Stamford.

Tawa is open daily for buffet lunch and traditional dinner service as well as take-out service, in addition to a spectacular Sunday brunch buffet and Indian BBQ on the weekends throughout summer.

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