The Machan has some of the iconic dishes from its very first menu of 1978 on offer, says Saimi Sattar
The huge French windows overlook tree tops, the walls are emblazoned with images of the tiger and other hunting scenes and transport you to a different world. Machan, the 24-hour international eatery of the Taj Mahal Hotel, New Delhi is an icon for many many reasons.
Opened the same year as the hotel, this month the restaurant marks its entry into its 40th year. To mark the occasion the restaurant is paying tribute to its legacy through a culinary extravaganza that promises to take patrons on a trip down memory lane with 1978 Back to Classics menu.
But before we go into the details of the dishes, a bit about the restaurant. As the name suggests, the décor is based on Indian wildlife, reminiscent of the days when Machans were built for game hunting for princes. Machans are temporary structures built atop trees to spot game. Images of game hunting with artwork depicting the Indian tiger add to the theme of the restaurant.
The afternoon started with Chef Tapash Bhattacharya, who has spearheaded the team at Machan since its inception, sharing anecdotes about the restaurant. Elaborating on its legacy, Chef Tapash said, “It has been my heart and home for 40 years now. The restaurant has defined the city’s culinary landscape since 1978. In fact, Machan and its classic comfort food has woven itself into the fabric of daily life in Delhi. We present a representation of the flavours enjoyed by patrons during Machan’s yesteryears. Through the years, Machan’s signature dishes have delighted generations.” The restaurant has decided to recreate some of the delicacies that featured on Machan’s original menu the day it opened in 1978.
The starters had the delectable Machan’s mutton cutlet, Prawn cocktail and Chicken in a basket. The Prawn cocktail, served cold, continues to be one of the signature dishes at the restaurant and I could clearly see the reason why. The prawns were fresh and succulent and the sauce that they were served in was light and flavoursome. An ideal combination, I finished it with great gusto and then dug into the prawn cutlet. Its outer layer was crunchy and the insides were soft and flavoursome. Next in line was the Chicken in a basket. Though I am not a fan of chicken, I dug in. The outer layer was crumbly and soon my plate was scattered with the remains of the day for the crumbs were all that was left behind from the meal.
Next up was a Paloc lamb soup with bits of meat, potatoes and beans. The soup was robust and just ideal for lazy winter Sundays. For the main course, I had Chicken montecarlo and Spaghetti bella’roma which was served with a flaky bread.
I gave the dessert a miss, as during the previous Diwali weekend, I had experienced an overload. But there are options like apple strudel, Parsi kulfi and orange-flavoured crème caramel for people with a sweet tooth
So for all those who want to enjoy the spread, head to the restaurant. The spread can be enjoyed till October 31.