Restaurateur Varun Tuli launches Tbsp.Tablespoon at DLF Avenue

Short Description
It is a first-of-its-kind kitchen-themed bistro, that celebrates and redefines the eat-out-of-a-kitchen concept.
  • Nusra Deputy Features Editor

After rewriting the cuisine codes with culinary icons like Yum Yum Cha, Noshi, FoodInc. Catering, Pot Pot and Wheaty, restaurateur Varun Tuli unveils Tbsp. Tablespoon.

It is a first-of-its-kind kitchen-themed bistro, that celebrates and redefines the eat-out-of-a-kitchen concept. Warm, vibrant, and welcoming - culinary hipness meets dollops of joy.


"The concept behind Tbsp.Tablespoon is inspired by my time spent in the States as typically, most families eat out of their kitchens as opposed to at formal dining tables," shared Tuli who has always had a keen interest in comfort Italian cuisine.

An all-day dining restaurant at The Commons, DLF Avenue, it is serving up some top tier comfort food. Mouthwatering pastas, hearty Neapolitan pizzas and a variety of succulent grills lay the foundation of their diverse menu.


Customers can also customize their food experience - from make-your-own pastas (MYOP) to half and half pizzas, delicious signature house specials of sauces (SCS), condiments, seasonings and flavored oils to add that extra zing.

They also have an inviting deli counter at the front and center of the outlet, that serves a selection of decadent desserts, daily bakes and salads to enjoy on the go.

Tbsp.Tablespoon seeks to be a multi-sensorial experience, serving up familiar gastronomical notes with an imaginative twist. It is interwoven with research, knowledge of ingredients, techniques and tireless experimentations during Varun Tuli’s down time in the kitchen.


For the food and ingredient packaging, steel has been the key component. A palette of Pantone hues for design have been extrapolated to evoke joy and a hint of nostalgia. Playful use of fonts and ingredients spelt out in an abbreviated form on pasta boxes and tomato cans conjure up strong visual cues, thus helping patrons engage with the food on a more personal level and appreciate its nuances.

Inspired by the shorthand one usually comes across in one's kitchen like tsp, tbsp, ml, most ingredients have been edited to three to four letters thus underscoring the concept of a quick kitchen where everything arrives at the table quickly.  


“In a kitchen, a lot of fun is eating from the bowl while the food is being made, hence a lot of our desserts are like that., For instance the trifle dessert is set in a pyrex measuring jar to heighten  a feeling of familiarity,” he added.

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