Tiffin's Munish Narula had expected to open Tashan, his upscale Indian restaurant at 777 S. Broad St., by winter, but it appears that the construction will begin in winter -- as in the next two weeks.

Opening is now up for April.

Meanwhile, chef Sylva Senat has sprung some preliminary dishes from his menu, just to give people an idea where he's coming from. (Literally where he is coming from is Buddakan, where he was executive sous chef for two years. He's a grad of the Paul Bocuse Cooking School, with positions with Jean-Georges Vongerichten and Marcus Samuelsson on his CV.)

Oyster Moilee: flash-grilled market oyster, with coconut and ginger moilee sauce

Chicken Tikka lettuce cups: BBQ breast of free-range chicken diced and wrapped in lettuce leaves and served with coconut and lime dressing

Methi-crusted sea bass wrapped in banana leaf: fresh fenugreek leaf, garlic, ginger and (chick pea) besan flour

Shakarkhand chaat: Griddled white sweet potato sprinkled with herbs and spices and topped with tamarind and yogurt chutneys

Keema Kaleji: mince lamb and liver cubes in a rich black pepper marinade, stir–fried with robust spices

Tandoori black pepper chicken tikka: cubes of organic baby chicken breast with a black pepper marinade and slowly cooked in tandoori clay oven

Tashan, by the way, means "style" in Hindi.