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Culinary Salute to Indian Independence
The chefs at Taj Group of Hotels got their hands on the dinner menu specially curated for August 14, 1947 at the iconic Tajmahal hotel. Unlike the popular perception, this was not Indian cuisine.
Taj Krishna has a special dinner menu that will be served at its coffee shop Encounters until August 15. Guests can now have exactly the same Independence Day menu served for dinner at Tajmahal Hotel, Mumbai on August 14, 1947
70 years ago, when India got its independence, the momentous occasion was celebrated across India. One wonders what would have been cooked in Indian kitchens to mark the festivities.
The chefs at Taj Group of Hotels got their hands on the dinner menu specially curated for August 14, 1947 at the iconic Tajmahal hotel. Unlike the popular perception, this was not Indian cuisine. It was infact the French menu that was so popular at upscale hotels of the time, and the chefs at Tajmahal had added a touch of Indian for the historic occasion – Indian independence.
It was just a copy of the menu that was found, with no reference what so ever to the recipe, ingredients or pictures, but was good enough for the current day maverick chefs at the flagship properties of Taj in Hyderabad, Chennai, Mumbai, Delhi, etc to re-create the nostalgia.
In Hyderabad, Executive chef Nitin Mathur gave the menu his touch of aesthetics, but stayed true to the dish as far as he could, and bingo Taj Krishna has a special dinner menu that will be served at Encounters coffee shop until August 15. Guests can now have exactly the same Independence Day menu served for dinner 70 years later, at Rs 1947 (inclusive of taxes). In addition, of course are a few vegetarian dishes like Champignons Vol-au-Vents that the chef added to expand the options.
The dinner begins with soup Consommé al indienne – a chicken clear soup just the way the Europeans like it but a dash of cardamom adding the desi angle to it - comforting in its flavours, the soup has small pieces of shred chicken, carrots and beans floating around to add colour and bite to the soup.
‘Delicacies A 1 Hindustan’ has smoked cottage cheese in three variants – mustard, cream and yoghurt with a touch of dhania stalks, and ginger garlic. If the paneer starters would have been so perfectly grilled, with the taste of the marinate coating the pieces so well – the diners on the night of 1947 would surely have drooled over the Hindustani delicacies.
Chef Nitin’s interpretation of the main course is heavenly too – Paupiette de Saumon joinville – smoky Salmon roulade served with creamy mash, wilted spinach, veggies and quintessentially French, Joinville sauce; and Poularde soufflé independence- deliciously cheesy chicken soufflé served with steamed vegetables and lemon parsley sauce.
Vacherin de peches liberation – the Peach infused apricot sorbet probably named to go with the theme of the dinner is indeed a surprise coming from Chef’s kitchen. Served as Meringue with peach infused cream and a hearty portion of apricot sorbet – it is a delight to the sweet tooth. Nostalgia apart, here’s one dinner menu that should not be missed.
