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An exclusive dinner by chef Kunal Kapur at Taj Bengal presented a range of masterfully done Indian delicacies

Despite a broken hand, chef made sure to create an artistic five-course dinner celebrating different regional Indian flavours and merging one with the other

Zeba Akhtar Published 08.12.23, 08:29 AM

Pictures: Krishna Kumar Sharma

Chef Kunal Kapur, more popularly known as the master of kebabs and curries, was in town last Saturday, dishing up a storm of flavours at a conceptually unique dine-in-the-dark dinner by the poolside at Taj Bengal. Despite a broken hand, chef made sure to create an artistic five-course dinner celebrating different regional Indian flavours and merging one with the other.

“Lovely to see the evolution in Chef Kunal’s food — what he presented today was a wonderful take on some traditional well-known dishes but recreated with a twist. The dessert particularly — a coconut payasam presented in a chocolate mould made to look like broken coconut — stunningly creative,” said K. Mohanchandran, senior vice-president, East and Northeast, IHCL.

t2 digs in.

The dinner ended on a sweet note with the Coconut Payasam that celebrated the gift of the tropics with a coconut cake with passion fruit gel, and coconut anglaise. The nutty and creamy flavours had a great balance

The dinner ended on a sweet note with the Coconut Payasam that celebrated the gift of the tropics with a coconut cake with passion fruit gel, and coconut anglaise. The nutty and creamy flavours had a great balance

The amuse-bouche and our favourite course on the menu that blew it out of the park was this Tomato Khandvi that had a silky texture. It was balanced by goat cheese, and a curry leaf oil for the right pungency. We could readily devour a bowl for sure

The amuse-bouche and our favourite course on the menu that blew it out of the park was this Tomato Khandvi that had a silky texture. It was balanced by goat cheese, and a curry leaf oil for the right pungency. We could readily devour a bowl for sure

Eggplant Kachri was the vegetarian starter course and the humble vegetable got a kick with some apple salsa, tomato chutney and Greek yoghurt. It was crispy fried and the cold dressing added a great mouthfeel

Eggplant Kachri was the vegetarian starter course and the humble vegetable got a kick with some apple salsa, tomato chutney and Greek yoghurt. It was crispy fried and the cold dressing added a great mouthfeel

K. Mohanchandran with Sundeep Bhutoria

K. Mohanchandran with Sundeep Bhutoria

Chef Kunal Kapoor

Chef Kunal Kapoor

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