The 4th Edition of the Gourmet Studio is here and this time it’s the chance of some contemporary Indian cuisine to shine. Under the aegis of Chef Amit Rana, Masala Art at the Taj Palace Hotel has come up with a menu that showcases the best of India from the mountains of Himachal to the sour tastes of South India.
The Amouse Bouche starts off with a Patra made from colocasia leaves served up with a green chilli ice cream. The soup was a South Indian delicacy where crab was the hero, being immersed in a coconut milk concoction and a beautiful tang of curry leaves to it. Accompanied with some red pesto, cheese, chilly and basil filled crispy naans, the soup hits all the right spots on your palate. The starters involved a Lamb Chop that melts in your mouth and a grilled Tiger Prawn. The palate cleanser was a Rose, Sandalwood, Gold leaf and Saffron extract which preps your palate up for the mains.
The mains literally take your breath away. A classic of Masala Art, the Tiffin Dubba comes with a spectacular Mirchi ka Salan, a Chicken Ghee Roast and a Khatti Dal. A huge predominance of Andhra cuisine as the three main courses are accompanied by a Pulao of young chick peas.
End your meal with the delicious, creamy flavours of a Malai Kulfi ice cream on top of a decadent, crispy Kesariya Ghevar. So, this winter season brace yourself as Chef Amit Rana takes you on a culinary journey around the country starting from INR 1500. You can book your ticket here.
