The Taj has been a pioneer in showcasing traditional Indian culinary techniques as well as experimenting at the very vanguard of global gastronomical trends. Now familiar flavour profiles – the fieriness of Schezwan Chinese, the subtlety of delicately sliced sashimi – were introduced and popularised at the Taj. Our Michelin starred chefs have redefined traditional Indian food in the global imagination and then returned to home shores to dazzle Mumbai and Delhi diners with their exquisitely crafted six-course meals.
Now the Taj brings you an unparalleled dining experience as our highly renowned signature restaurants travel across the country from July through October. Come join us.
KARAVALLI COMES TO HYDERABAD |
The Taj Krishna, Hyderabad is excited to present cuisine from the iconic Karavalli at Firdaus from 26th to 29th October with Chef Naren Thimmaiah who has been the face of Karavalli for over two decades. He has successfully nurtured and charted the course for the restaurant to complete twenty-five wonderful years of existence. Karavalli at The Gateway Hotel, Bangalore is a household name in the south for its authentic recipes, locally sourced ingredients and a careful adherence to traditional techniques developed in home kitchens of local tribes and communities of Mangalorean and Konkan coasts.
Taj Krishna, Hyderabad
Road No 1, Banjara Hills,
Hyderabad, Telangana - 500034
Tel: 040 6629 3306
Email: k.vijay@tajhotels.com
#KaravalliInMumbai
Chef Naren Thimmaiah
Karavalli from The Gateway Hotel, Bangalore is a household name in the south for its authentic recipes, locally sourced ingredients and a careful adherence to traditional techniques developed in home kitchens of local communities of the Mangalorean and Konkan coasts. Masala Kraft at the Taj Mahal Palace, Mumbai is excited to present this iconic menu from 12th - 16th of July with Chef Naren Thimmaiah.
This culinary trail will feature delicacies such as Attirachy Ularthu – lamb cubes, cooked with onion, tomato and fresh local spices from Travancore, Karavalli Mutton Curry – a South Canara specialty with finely ground local spices thickened with cashew paste and coconut milk, or Gatti Shaavige Payasa - creamy vermicelli pudding served with a caramel sauce.
The Taj Mahal Palace
Apollo Bunder, Mumbai - 400 001
Tel: +91 22 6665 3404 | Email: tmhbc.bom@tajhotels.com
#VarqInBangalore
Chef Rajesh Singh
Award winning Varq, from Taj Mahal Hotel, New Delhi reinvented the gourmet Indian experience for a global palate. Hosted by Masala Klub at Taj West End, Bangalore, from 12th – 16th July, with Chef Rajesh Singh, the menu promises a stylishly curated immersion, authentic in taste and exquisite in presentation.
Enjoy Varq's classical yet contemporary offerings such as Nadru Aur Anjeer Ke Khoftey – lotus stem and fig dumpling, Kale Channe Ki Cappuccino – cappuccino style flavored black chickpea broth, Crispy Kalakand - blueberry stuffed oven baked milk cakes. Don't miss the signature offering of Martabaan Ka Meat -a meat curry with red pickled chilies cooked in a ceramic jar.
Taj West End
#25 Race Course Road, Bangalore - 560 001
Tel: +91 80 6660 5660 | Email: westend.bangalore@tajhotels.com
#VarqInHyderabad
Chef Rajesh Singh
Asia's Top 50 - Varq, from Taj Mahal Hotel, New Delhi reinvented the gourmet Indian experience for a global palate. Hosted by Firdaus at Taj Krishna, Hyderabad from 17th - 20th of August with Chef Rajesh Singh, the menu promises a stylishly curated immersion, authentic in taste and exquisite in presentation.
Enjoy Varq's classical yet contemporary offerings such as Nadru Aur Anjeer Ke Khoftey – lotus stem and fig dumpling, Kale Channe Ki Cappuccino – cappuccino style flavored black chickpea broth, Crispy Kalakand - blueberry stuffed oven baked milk cakes. Don't miss the signature offering of Martabaan Ka Meat -a meat curry with red pickled chilies cooked in a ceramic jar.
Taj Krishna
Road No 1, Banjara Hills, Hyderabad, Telangana - 500034
Tel: +91 040 6660 5660 | Email: tkhresv.hyd@tajhotels.com
#KaravalliInKolkata
Chef Naren Thimmaiah
Karavalli from The Gateway Hotel, Bangalore is a household name in the south for its authentic recipes, locally sourced ingredients and a careful adherence to traditional techniques developed in home kitchens of local communities of the Mangalorean and Konkan coasts. Taj Bengal, Kolkata is excited to present this iconic menu from 16th - 20th of August with Chef Naren Thimmaiah.
This culinary trail will feature delicacies such as Attirachy Ularthu – lamb cubes, cooked with onion, tomato and fresh local spices from Travancore, Karavalli Mutton Curry – a South Canara specialty with finely ground local spices thickened with cashew paste and coconut milk, or Gatti Shaavige Payasa - creamy vermicelli pudding served with a caramel sauce.
Taj Bengal
34-B, Belvedere Road, Alipore, Kolkata, West Bengal - 700027
Tel: +91 33 2223939 | Email: bengal.calcutta@tajhotels.com
#WasabiInKolkata
Iron Chef Masaharu Morimoto
The Taj Bengal, Kolkata is excited to present cuisine from the iconic Wasabi at Souk from 15th to 19th September. Wasabi by Morimoto, from the Taj Mahal Palace, Mumbai needs no introduction. The iron chef’s knife wielding skills are only matched by his pursuit of perfection and each dish that emerges from this kitchen is testament to the best of Japanese cuisine.
Discover the finest of ingredients such as sea-foraged miso matched with finesse of techniques such as crisp slivers of tempura, or the range of charcoal grilled robatayaki and other exquisitely paired and plated teppan and tataki.
Taj Bengal, Kolkata
34-B, Belvedere Road, Alipore,
Kolkata, West Bengal - 700027
Tel: 033 6612 3939
Email: bengal.calcutta@tajhotels.com