Taj brings its in-house Michelin-starred chefs Sriram Aylur and Srijith Gopinathan to India for a signature gastronomic experience. By Ankita Jain
In 1900, brothers Andre and Edouard Michelin published the first Red Guide. It went on to become the world’s most influential food guide. For chefs, the ultimate triumph is to attach three Michelin stars to their name. And to experience a Michelin starred soiree, The Taj Hotels Palaces Resorts Safaris is bringing together, Chef Sriram Aylur and Chef Srijith Gopinathan — two culinary leaders who have been honoured by the Michelin Guide. Excerpts from the interview:
How different will this gastronomic extravaganza beIJ
We are both excited to partner with each other to create this exclusive bespoke experience, comprising a one-of-its-kind exquisite menu. This gastronomic extravaganza will be an amalgamation of flavours that one can enjoy with live performances. A champagne reception will precede the four-course menu paired with wines selected by a master sommelier and an after-dinner cognac service shall conclude this sparkling evening.
It is for the first time that we will be bringing together our knowledge of ingredients and presentation together, to create a unique dining experience for patrons. The idea is to present an innovative cuisine style to our esteemed guests in New Delhi and Mumbai through an infusion of ingredients.
How important are such dinner soirees for youIJ
We are delighted to curate this exclusive celebration of legacies with a true expression of originality. Such evenings are a platform for patrons to indulge in signature experiences created by the Taj. Each of the dishes on our menu is a craft in itself and combines the best of traditional Indian recipes with exotic ingredients.
Any experimentation or flavour of DelhiIJ
Delhi is a melting pot of multifarious flavours. Most of the Indian cuisine on offer at restaurants however are not really authentic flavours and are tweaked to suit local palettes. Our aim is to showcase how real Indian dishes are not necessarily heavy, greasy or over-spiced, as commonly believed by people — unless they are from the royal kitchens and are intended to be that way. Similarly, south Indian cuisine also uses minimal cream, butter and spices during preparation. The dishes which we will present will be based on the same principles,
What all can one expect in this four-course meal (including the wines being served)IJ
The Indian coastal and Californian- Indian inspired menu will comprise dishes that have brought them global recognition. The slow cooked duck with black pepper crust, California morels, pea tendril saag served alongside the duck confit naan bao, jumbo shrimp raita salad, Malabar potato roast, amongst others.
What are some of the Michelin signature dishes, we can look forward toIJ
Gopinathan: I’m a Mallu, so coconut and tamarind are very close to my heart. Jaggery and curry leaves are two other ingredients that I use a lot in my dishes. Slow-cooked Maine lobster with coconut curry sauce, is one of the popular cuisine which is also there in my menu.