Titilate your palate at Taj’s Navaratna

Curry does not begin to sum up the amazing and diverse variety of Indian cuisine. Flavours are as varied as its climate with each state, city and home boasting its own recipe for scores of dishes - each with differences in the blend of spices and preparation.

Taj Samudra’s fine dining North Indian restaurant Navratna now introduces new flavours whilst still retaining the all time favourites. The culinary delights now include many dishes from Hyderabad (in Andhra Pradesh) and Lucknow (in Uttar Pradesh), two regions that are considered to be of great significance to India’s tradition of rich cuisine.

Also called the Awadhi Cuisine, Lucknow food is famous for its kababs, breads and biriyani, featuring many types in each. Master Chef Pawan has mastered the art of preparing these dishes that range from Machli heera moti (Darne of seer fish) to the Kacche gosht ki biriyani (Mutton Biriyani).

The geographical location of Hyderabad has had a major influence on its varied cuisine which ranges from the Hyderabadi style which reflects a strong Mughal influence to a pure Andhra cuisine which is hot and spicy. Among them is the famous Hyderabadi biriyani that stands apart as the king of delicacies, famed for its rich and aromatic taste. However, if you should like to try some out of the ordinary, it should be the Banjara cuisine.

This is a cuisine of the gypsies of India whose nomadic lifestyle resulted in an amalgamation of cultures and an imbibed culinary tradition of many parts of India. For the vegetarians there are a whole range of items such as the Peshwari Katahal tikka (tender jak coated with Peshawari masala and char grilled in a clay oven) and Pulao Aap ki pasand (Basmati rice cooked in jeera, green peas, cashew and assorted vegetables).

The new choice of desserts is guaranteed to satisfy the sweet tooth in you. Baked Anjeer halwa, a tantalising dessert made of figs and the much loved Rasmalai, have been added to the Navaratna’s existing array of desserts.