A Taste Of Two Worlds: Indian Fusion At Taj London’s TH@51
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A Taste Of Two Worlds: Indian Fusion At Taj London’s TH@51

Stepping into the luxurious Taj London’s TH@51, I knew I was in for a treat. But tonight, my culinary compass longed for more than just great Indian food. I’m looking for a delightful clash of cultures, a symphony of Indian spices re-imagined for British tastes. Here, amid Taj’s rich history, I embarked on a journey of fusion—a chance to witness the magic that unfolds when East meets West on a plate. Taj London: Majestic London St. Located in the heart of Jamestown, Taj London is a haven of Indian hospitality infused with British grandeur. Its imposing Victorian facade, a testament to the city’s architectural heritage, hints at the luxurious interior that awaits within. Upon entering through the grand entrance, you are greeted by a dazzling foyer with kaleidoscopic marble floors, soaring ceilings adorned with intricate chandeliers and plush armchairs that invite respite. A subtle blend of Indian spices and the hum of gentle conversation buzz in the air, whetting your appetite for the culinary adventure ahead. TH@51: A unique culinary playground awaits within the walls of Taj London: TH@51. This is not your typical Indian restaurant. TH@51 is a lively space where traditions are given a playful twist. Imagine sunshine in natural light, perfect for enjoying breakfast or a leisurely lunch. In the evening, the atmosphere changes to refined elegance, perfect for a refined dinner. The menu here is a symphony of global flavours with Indian spices at the centre. But these fiery notes are masterfully intertwined with elements of British taste, creating an innovative and adventurous culinary experience. From exciting shows to the living theatre of an open kitchen, TH@51 promises a feast for all the senses, a place where East meets West on the plate in a truly unforgettable way. My Drinks: Passion Fruit Martini To taste the exciting fusion of flavours from my Indian and British meal, I opted for a refreshing passion fruit martini. This tropical delicacy was a perfect contrast to the rich spices and salty notes. The vibrant orange drink, likely made from vodka, passion fruit puree, a splash of lime juice and possibly simple syrup, promised a sweet and tangy explosion. With each sip, I imagined the unique taste of passion fruit—a juicy mix of sweet, tangy and a little floral. It was a great way to cleanse the palate between courses and experience summer refreshment in the middle of a unique culinary journey. Espresso Martini After a refreshing passion fruit martini, you chose a classic with a kick: the espresso martini. This potent mix of vodka, coffee liqueur and freshly brewed espresso promised a delicious paradox. A frothy, chilled drink would have a smooth and creamy texture, followed by a delightful aroma of coffee and warming espresso. It was the perfect way to end the meal – a delightful combination of sweet, boozy and caffeinated energy, a fitting end to a journey that dances between the fiery flavors of India and the comforting notes of Britain.. The Food: Chicken Tikka While TH@51 offers a range of innovative Indian and British fusion dishes, it looks like you’ve opted for a comfort classic: chicken tikka. At Taj London, even a seemingly familiar dish like chicken tikka can contain a surprise. Maybe their version has a unique marinade with a bit of a British twist, with traditional yoghurt and tandoori spices. A perfectly marinated chicken would likely have been cooked in a tandoori oven, with a charred exterior yielding juicy and flavorful meat. This seemingly simple dish becomes a high-class dish when experienced in the opulent surroundings of the hotel, a testament to the restaurant’s ability to respect tradition while also offering a little unexpected pleasure. Tree House Mushroom This dish, TH@51, is their creative interpretation of coral sponges. Imagine a visually stunning creation—perhaps a medley of textures and flavours designed to tempt the British palate. This inventive dish, which draws inspiration from the distinctive shape of the tree house mushroom, would be a great illustration of TH@51’s playful yet sophisticated approach to the evolution of Indo-British fusion and would be a pleasant surprise for even the most discriminating British palate. As for me, a spray of salt and pepper did the job! Kale Burrata Chaat Then, perusing TH@51’s fusion menu, came a dish that beautifully bridged the gap between Indian and British sensibilities: Kale Burrata with Spicy. Imagine brightly coloured kale that can be sautéed or sauteed with Indian spices like cumin or coriander to create a warm, aromatic base. Added to that is the luxurious taste of creamy burrata cheese, the richness of which is a lovely contrast to the earthy kale. A slightly spicy element could be some fragrant spice mix, such as garam masala, or perhaps some hot chutney on the side, allowing you to adjust the level of heat to suit your British taste. This innovative creation perfectly embodied the TH@51 philosophy: the familiar comfort of British cheese combined with the exciting flavours of subtle Indian spices, all combined into a visually stunning and texturally delightful dish. Paneer Wellington Then, perusing TH@51’s fusion menu, came a dish that beautifully bridged the gap between Indian and British sensibilities: Kale Burrata with Spicy. Imagine brightly coloured kale that can be sautéed or sauteed with Indian spices like cumin or coriander to create a warm, aromatic base. Added to that is the luxurious taste of creamy burrata cheese, the richness of which is a lovely contrast to the earthy kale. A slightly spicy element could be some fragrant spice mix, such as garam masala, or perhaps some hot chutney on the side, allowing you to adjust the level of heat to suit your British taste. This innovative creation perfectly embodied the TH@51 philosophy: the familiar comfort of British cheese combined with the exciting flavours of Indian spices, all combined into a visually stunning and texturally delightful dish. Desserts: Gulab Jamun Cheesecake For dessert at TH@51, you took a truly delightful journey combining flavours with the gulab jamun cheesecake. Imagine a creamy cheesecake

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Innovative Bengali Cuisine At Sheraton Grand Bangalore
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Innovative Bengali Cuisine At Sheraton Grand Bangalore

Bengali cuisine is quite something when it comes to Indian food palettes. And considering that, Chef Auroni Mookerjee presented ‘The Probashi Table,’ which was a special pop-up event at the Sheraton Grand Bengaluru Whitefield Hotel & Convention Centre. The culinary master meticulously curated the menu, and the flavour is still fresh in my mind. The event occurred on June 8th and 9th for lunch and dinner. So without any more delays, let me take you down the memory lane of my experience with innovative Bengali cuisine. My palette went on towards the non-vegetarian menu of the event, and I was surprised by the choice of tastes presented on the table. Bengali Cuisine: A Delectable Palette Delight: Bengali cuisine is a symphony of sweet, savory and subtle flavours. Steaming bowls of fish curry like macher jhol are the staple of Bengal’s many rivers and ponds. Fragrant spices dance with mustard oil as lentils simmer into a comforting dal. Vegetables like bitter gourds and leafy greens add earthy touches, while sweets like rosogolla and mishti doi make the meal delightful. Bengali cuisine is a feast of fresh seasonal ingredients, offering a delicious journey through the heart of Bengal. Teto Is Tasty A probashi take on the Bengali favourite Shukto, a hearty stew recipe with a mix of bitters and root vegetables curried with poppy seeds. The bitters clean the palate, speed up digestion and make every subsequent dish even better. Whether it is the quintessential Shukto or any such take, the value of bitters in Bengali cuisine can benefit any foodie and home cook. The star of the dish was the perfect mix of coconut and rodhuni. Cecilia Beretta Spumante Bianco, a delicious and excellent wine, accompanied the dish. Italian sparkling wine with good perlage. It pairs well with starters and light dishes and is perfect for parties and as an aperitif.   Biulir Dal and Seaweed Bhaja: Picture this: a steaming bowl of Biulir Dal swirling with the warm aroma of fennel and ginger. Moreover, the plate is a golden brown seaweed bhaja that offers pleasing flavours and salty flavours. The creamy dal is perfect for dipping into the bhaja, creating a delightful contrast of texture and flavour in every bite. This culinary adventure features comforting urad dal that can be peeled for quick cooking, simmered in rich ghee and has a unique licorice-like anise aroma. Alongside crunchy treats like nori tempura and nori-dusted matcha potatoes, a crisp white Douro Branco from Portugal is the perfect partner for this symphony of flavours and textures. Jhinge Posto Or Pasta This dish offers a delightful twist to the classic Bengali comfort food, Jhinge Aloo Posto. Instead of rice, it is based on soft noodles. The star of the show remains the same: juicy prawns (jhinge), but this time in a creamy and delicious gravy made from poppy seeds and mustard. The fine earthiness of the boiled potatoes probably balances the sauce’s richness. The wine pairing, Le Cabanon Viognier, suggests a light and floral white that complements the creamy sauce without the delicate flavours of shrimp and poppy seeds. Maach & Gola Bhaat This Bengali feast celebrates seafood and local flavours. It features Maach and Gola Bhaat, a comforting aromatic rice powder cooked with the smoky magic of liura (sun-dried roe). The smokiness is probably balanced by the freshness of the mussels and the fragrant herbs. Clams in a tangy sorshe batta jhal, a fiery mustard paste sauce, are on either side of it. The star protein takes centre stage in three different preparations: Kane/cocchinella cooked in a “bani tel jhol” mustard oil-based sauce, probably with vegetables. Eggplant joins the company in another dish, “bani tel.” Finally, “Bonito and Hilsa Bharta” completes the spread, providing a textural contrast to the flaky fish, which can be mixed with soft vegetables and spices. To complete this symphony of flavours, a recommended pairing is Francois Labet Pinot Noir, a light red wine. Not So Mughlai Paratha Kolkata’s beloved Mughlai Paratha, traditionally a meat-filled flatbread, gets a modern twist in this dish. Instead of a doughy exterior, the familiar flavours transform into a salty torpor. The filling is delicious, savoury kosha duck inside a flaky pastry crust. The wine pairing Chateau Belian Giraud refers to a Bordeaux red. The texture of this wine preserves the richness of the duck stuffing while complementing the acidic and salty notes. Potato Gnocchi In A Bone Marrow Jhol This dish takes classic Italian gnocchi on a decadent journey to India. Pillowy potato gnocchi are bathed in a rich and flavorful jholi, which is a gravy in Bengali cuisine. The star ingredient? Water buffalo bone marrow is infused with ghee for added luxurious flavour. Le Cabanon Syrah, a red wine from the Rhône Valley in France, is the perfect partner. Its bold body and peppery notes stand against the richness of the marrow and complement the earthiness of the potato gnocchi. Ce Dal Tadka & Roomali Roti This dish combines Bengali cuisine and North Indian influences. Ce Dal Tarka, a paraphrase of the hearty North Indian Kaad Dal, features lentils (dal) cooked in ‘tarka’, a Bengali-style sauce, probably with fragrant spices. Poached eggs add a luxurious protein element and the dish is served with romaine roti, a light and fluffy bread. Duck (duck cooked in its own fat) and eventually duck drippings are added to the sauce to add an extra layer of flavour. The wine pairing Pasqua Prosecco refers to a dry sparkling wine from Italy. The bubbles can cut through the richness of the food, while the light body does not overpower the delicate flavour of the lentils and spices.     View this post on Instagram   A post shared by TheStyle.World (@thestyle.world) Mango Chutney Nigiri Mango chutney nigiri is a creative fusion dish that combines traditional Japanese nigiri with Indian flavours. Imagine a small pile of vinaigrette sushi rice formed into the iconic shape of nigiri. Instead of the usual raw fish filling, it has a drizzle of sweet

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