Page 25 - 04_May-2025

RIGHT
The Sparrow Negroni
Sour adds bergamot and
egg white to the classic,
for a citrusy twist with a
velvety finish
BELOW
Tender chicken momos
served with a smoky
tomato dip and a hit of
sesame crunch
paired with plantain chips, and then to southeast
Asia with crispy Korean fried chicken with a spicy
yogurt marinade.
His sense of fun, diverse innovation also car-
ries over to the drink menu
with offerings like Sparrow Sangria, made with a
velvety peach purée and fresh
berries. Beverages were curated and crafted over
rounds of trial and testing, Taimoor says, and he
was mindful to
include quality zero-proof offerings
like Golden 75, a ginger beer comple-
mented with pineapple juice and
sparkling water.
Open for dinner six days a week and brunch on
the weekends, the menu boasts three varieties of
eggs benedict: sautéed mushrooms with truffle
hollandaise,
short ribs with caramelized onion, and a unique
chicken curry with poultry patties and cilantro.
Craft is key for Taimoor, a hobbyist woodwork-
er and aquascaper (that is, he designs fish tanks).
He brings a sense of playfulness and presentation
to his dishes.
But Golden Sparrow isn’t just about what’s on the
plate and how it’s plated. True magic lies in its service — a genuine,
unhurried care that turns a simple meal into a restorative experi-
ence.
“We really try to build good friendships with our
customers,” Taimoor says. He wants his menu to forge connections
between diners, servers, and global cuisine. ED.
–Areeha Mahal
25