TUA & Synthe Brings Contemporary Pan-Asian Dining and Immersive Cocktails to Kolkata

TUA & Synthe, a contemporary dining and cocktail destination opens in Kolkata which is designed for modern urban consumers. The restaurant brings together Pan-Asian cuisine, immersive mixology, and experience-led hospitality under one roof. 

Leading the kitchen is Chef Vaibhav Bhargava, whose menu showcases a modern interpretation of Pan-Asian flavours through carefully sourced ingredients and refined culinary techniques. Guests can expect signature offerings such as the 24-Hour Miso Marinated Salmon, Japanese Cold Avocado Pizza layered with truffle mayo and tanuki crunch, King Oyster Mushrooms finished with yuzu gochujang glaze, Grilled Teriyaki Salmon served alongside seasonal greens and creamy mashed potatoes, and the restaurant's signature Hazelnut Kung Pao Chicken. The menu is complemented by a selection of sharing plates, handcrafted mains, and Asian-inspired bar bites that balance familiar flavours with contemporary execution.

The cocktail programme, curated by mixologist Ankur Chawla, takes a storytelling approach to mixology. Built around an imagined journey from 2030 to 2110, each cocktail reflects the flavours, emotions, and cultural influences of a different future decade. Signature creations such as Appetite for More, Been There Done That, Controlled Chaos, Tough to be Simple, and Cherry on the Top showcase the venue's creative philosophy, turning every drink into an immersive experience.

Designed with sophisticated interiors, a striking central cocktail bar, curated music, and a dynamic ambience, TUA & Synthe evolves throughout the day from an elegant dining destination into a lively social hotspot. The concept aims to offer Kolkata a fresh destination for contemporary Pan-Asian cuisine, innovative cocktails, and memorable after-dark experiences.

Commenting on this, Aman Bansal, Co-Founder, TUA & Synthe said, “The Indian dining landscape is evolving rapidly, and guests are seeking places that offer more than just a meal. They want spaces with personality, creativity and purpose. Through TUA and SYNTHE, we’ve focused on creating concepts that feel original, where every visit offers a reason to discover something new.”

Tabrez Nadim, Co-Founder, TUA & Synthe added, “Great hospitality is built on consistency. Creative ideas may bring guests through the door, but its seamless service, attention to detail and a well-trained team that make them return. Our approach has always been to combine operational discipline with experiences that feel effortless for every guest.”

“We’re not interested in following trends, we’re focused on building concepts with longevity. Whether it’s the atmosphere, the menu or the smallest touchpoint, every element is designed to create an emotional connection with our guests. That’s what transforms a restaurant or bar into a destination,” added Umaid Ahmed, Co-Founder, TUA & Synthe.