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](https://assets.telegraphindia.com/telegraph/2023/Dec/1702004160_coconut-payasam.jpg)
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](https://assets.telegraphindia.com/telegraph/2023/Dec/1702004109_amuse-bouche.jpg)
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](https://assets.telegraphindia.com/telegraph/2023/Dec/1702004225_eggplant-kachri.jpg)
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](https://assets.telegraphindia.com/telegraph/2023/Dec/1702004308_indian-delicacies.jpg)
K. Mohanchandran with Sundeep Bhutoria
![Chef Kunal Kapoor](https://assets.telegraphindia.com/telegraph/2023/Dec/1702004345_new-project-2023-12-08t082852-756.jpg)
Chef Kunal Kapoor