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Masala Art at Taj Palace goes desi
Highlights
Masala Art At Taj Palace Goes Desi
New Delhi: Bored of international cuisine? Dying to sink your teeth in some 'desi' dishes? Try the recently launched menu at the Masala Art at Taj Palace here.
With innovative recipes like 'Edamame In Filo and Bhatti Ka Asparagus and Balchao Seabass on the menu, a creation of Chef Hemant Oberoi, the USP of the dishes are Indian spices.
With innovative recipes like 'Edamame In Filo and Bhatti Ka Asparagus and Balchao Seabass on the menu, a creation of Chef Hemant Oberoi, the USP of the dishes are Indian spices.
"It's been 11 years of this restaurant, we were changing the menu little bit, little bit. 11 years is quite a bit of time and that's why we thought of changing and bringing out old recipes and recreate them," Oberoi said.
The new menu, which compliments the existing one, boasts of some of the old dishes that have been revived.
"We have recreated 'Ghee Roast Chicken', 'Malai Ki Subzi', 'Tulsi And Chilli Fish'," Oberoi said and added: " 'Broccoli Ka Shorba' we created. Also, 'Brie And Truffle Naan' is a new innovation," said Oberoi.
"The highlight of the new menu is that we have reinvented forgotten recipes. People try 'Bhatti Ke Paneer', so we thought why not 'Bhatti ke Asparagus'. Our garam masala is homemade as I don't believe in readymade masalas," he added.
Sinking one's teeth in 'Crab Masaledar in Filo' and 'Bhatti Ka Jhinga' was heavenly. Tender and juicy, the preparations filled the mouth with tempting flavours.
Oberoi said that while cooking chicken and mutton, one should keep a few tips in mind.
"What we do is that we don't use too much of zavitri for chicken dishes. For vegetarian dishes, I use mild garama masala, not too much of cloves or peppercorns as we should bring the flavour of vegetables by itself," he said.
In the main course, Ghee Roast Chicken will be relished by those who like their food to be less spicy and for biryani lovers there's Gosht Akhrot Biryani; the meat is slightly chewy, but the overall taste is good.
Vegetarians shouldn't be disheartened, the new menu has plenty for them too.
The dessert had exciting recipes and the most interesting part was 'Gajar Ka Halwa' presented in a unique manner.
Those with a sweet tooth would also love to try the 'fresh strawberry elaneer payasam' and 'malt kulfi'.
- Meal for two - about Rs.3600 (without alcohol and taxes)
The new menu, which compliments the existing one, boasts of some of the old dishes that have been revived.
"We have recreated 'Ghee Roast Chicken', 'Malai Ki Subzi', 'Tulsi And Chilli Fish'," Oberoi said and added: " 'Broccoli Ka Shorba' we created. Also, 'Brie And Truffle Naan' is a new innovation," said Oberoi.
"The highlight of the new menu is that we have reinvented forgotten recipes. People try 'Bhatti Ke Paneer', so we thought why not 'Bhatti ke Asparagus'. Our garam masala is homemade as I don't believe in readymade masalas," he added.
Sinking one's teeth in 'Crab Masaledar in Filo' and 'Bhatti Ka Jhinga' was heavenly. Tender and juicy, the preparations filled the mouth with tempting flavours.
Oberoi said that while cooking chicken and mutton, one should keep a few tips in mind.
"What we do is that we don't use too much of zavitri for chicken dishes. For vegetarian dishes, I use mild garama masala, not too much of cloves or peppercorns as we should bring the flavour of vegetables by itself," he said.
In the main course, Ghee Roast Chicken will be relished by those who like their food to be less spicy and for biryani lovers there's Gosht Akhrot Biryani; the meat is slightly chewy, but the overall taste is good.
Vegetarians shouldn't be disheartened, the new menu has plenty for them too.
The dessert had exciting recipes and the most interesting part was 'Gajar Ka Halwa' presented in a unique manner.
Those with a sweet tooth would also love to try the 'fresh strawberry elaneer payasam' and 'malt kulfi'.
- Meal for two - about Rs.3600 (without alcohol and taxes)
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