Earth Hour 2012

Earth Hour- which was started in 2007 in Australia has become a worldwide event followed by some of the biggest companies and brands around the world as a support to WWF to conserve energy and show their allegiance to the fight against Global Warming

India joined the Earth Hour movement in 2009 millions of Indians across the subcontinent put off their lights for an hour.

 In 2011, citizens across 130 Indian cities switched off and committed to a low carbon lifestyle. This year- we hope to surpass that number again

At Tango Calypso, we will be showing our support to Earth Hour- by shutting off the power the week leading up to the 31^st- to compensate for the lack of lights we will be offering a special candlelight (along with live music) ambience for our guests from 8:30 to 9:30 every night- so we conserve energy, and at the same time- create a warm and comfortable environment for you to dine in

Barbecued snapper with dill & lemon

• 1 snapper (3kg), filleted
• ½ tsp each freshly ground black
• pepper, ground dry-roasted coriander seeds and ground dry roasted dill seeds
• Sea salt
• 1 bunch dill, sprigs picked
• 1 lemon, thinly sliced
•  
• Caramelised garlic aïoli
• 1 bulb garlic
• 2 egg yolks
• 1 tsp Dijon mustard
• Juice 1 lemon
• 300ml olive oil
•  
• Barbecued snapper with dill & lemon
• Serving size: Serves 4-6
• Cooking time: More than 1 hour

Method

For caramelised garlic aïoli, preheat oven to 200°C. Wrap garlic bulb in foil and roast until cloves caramelise (20-30 minutes). Cool and peel cloves, then combine in a food processor with the egg yolks, mustard and lemon juice and process until smooth. Add oil, starting with one drop at a time, then in a thin and steady stream, processing until all is combined and aïoli is emulsified. This makes about 330ml. The aïoli will keep refrigerated for 3-5 days.

Preheat a barbecue to high heat. Lay snapper fillets skin-side down and season to taste with spices and sea salt. Scatter dill and lemon slices over one fillet and place the other fillet on top, skin-side out. Tie the sandwiched fillets together with kitchen string, then grill on the barbecue hotplate until golden and just cooked through, turning once (8-10 minutes on each side). Transfer cooked fish to a platter and serve warm with caramelised garlic aïoli.

Cook's tip

- To dry-roast spices, stir them continuously in a dry pan over medium-high heat until fragrant.

-Tying the fillets together makes the fish easier to handle on the barbecue and the result is a crisp exterior with the most delicate, moist flesh. Whatever you do, don’t overcook the fish!

•  

Coming soon club rates @ Tango Calypso every Monday & Tuesday .
Don't have to spend lot of money
Enjoy live music by Wincent,Steve wright and Wilfred .
Enjoy impoted bands with amazing prices and person bringing most number ladies get free Vodka shots also .

Items	small	large
smirnoff	55	90
malibu	90	160
absolut	90	160
bacardi	55	90
diva chachsa	130	240
grey goose	220	420
bomabay saphire	100	180
beefeater	80	140
Jose silver	120	210
camino	110	200
jack daniel	170	320
jim beam	90	160
Jameson	100	180
Jagemieister	190	350
Kahlua	110	200
voodoo	70	120
Jura	170	310
sambuca	190	360
laphroig	190	360
whytemackay 13 years	140	260
glenmorangie	290	550
dalmore	270	510
blackdog  12	100	170
black centanary	75	130
jonnie walker	180	340
whytemackay  special	70	120
chivas regal	180	340
teacher higland	90	150
teacher 50	110	200
glenfiddich	280	530
glanlivet	220	400
hennesy vs	180	320
hennesy vsop	220	420
eristoff	50	80
Beer/breezers
Millers		80
fosters		75
Kingfisher		75
Heinken		140
Kingfisher ultra		100
carlberg		100
tuborg		90
corona		200
breezer		100

Global BBQ

 

Southern-style ribs  aren't the only things getting barbecue fans in a sweat these days. Since February, they've been lining up at Belmont-based food truck Silk Road for Central Asian shashlik, featuring grilled treats like marinated, skewered chicken thighs.  Lebanese kebabs anchor the menu at newcomer the King,  fans of Brazilian barbecue, churrasco and many more at Tango Calypso in New Euro American restaurant in Richmond road bangalore .

Corporate Night Starting March 16th 2012

.Introducing Corporate Nights at Tango and Calypso, 44 Richmond Road @ Cypress New Lounge Bar.
Unlimited Booze * @ 599/-
DJ SIN will be spinning house commercial, hip hop and latest numbers…
*conditions apply IMFL only