Plated to perfection

Continuing with their tradition of highlighting the intricacies of authentic Indian cuisines and marrying age-old culinary techniques with the vanguard of global innovations, the ‘Culinary Trails by Taj’ offered some of the signature dishes from the award winning Varq, from Taj Mahal Hotel, New Delhi. The popup gourmet modern Indian experience is for those with a global palate. Hosted by Masala Klub at The Taj West End, Bangalore, from July 12 – 16, 2017, with Chef Rajesh Singh, the specially curated stylish menu is flavourful and authentic in taste, classy in presentation and worth every single bite.

Varq’s classical yet contemporary offerings feature delicious and decadent dishes such as Nadru Aur Anjeer Ke koftey – lotus stem and fig dumpling, Kale Channe Ki Cappuccino – cappuccino style flavored black chickpea broth, Murg Sirka Pyaz – succulent chicken chunks cooked in pickled onion and tomato gravy served in a melt in your mouth filo pastry, Crispy Kalakand – blueberry stuffed oven baked milk cakes and the Apple Kheer. Don’t miss the signature delicacy Martabaan Ka Meat -a meat curry with red pickled chilies cooked in a ceramic jar. Wash it down with signature Varq tea made with a special rose petal concoction. Welcoming this iconic restaurant to the hotel, Somnath Mukherjee, General Manager, Taj West End, Bangalore, said, “Varq has been instrumental in the evolution of traditional Indian recipes while catering to the contemporary palate of guests. As pioneers of the concept of ‘art on plate’, we look forward to celebrating Varq’s true expression of originality in Bangalore.”

Where: Masala Klub, The Taj West End, Bangalore.

When: July 12 – 16, 2017 for both lunch and dinner.