Brian Freedman is the latest to sing the praises of Tashan. Among the accolades, “intriguing,” “creative” and “well executed.”

So much is so good here. Tandoori shrimp, a usually humble preparation of reliably overcooked shrimp and fairly monochromatic seasoning, was shown real respect. Popping-tender and kissed with smoke, these savory pink commas were the beneficiaries of a hung-yogurt crust and made maple-y by the addition of herbal fenugreek. The flavors were both familiar and bracingly exotic. The tandoors were also used brilliantly for pink-centered lamb chops mysterious with Kashmiri paprika and protected by a papaya glaze complicated with mustard oil and honey.

Tashan, Modern Indin Joint on Broad Street is Pretty Damn Incredible [Philadelphia Weekly]