Creating drama on a plate is achieved through the perfect combination of flavours, colours, tastes, aromas and textures. Excellent ingredients are the starting point. Our chefs delight in procuring original ingredients imported from the country of origin. As a complementary practice, the Taj chefs like to work with local farmers to obtain the local, organic products they need. One of our hotels even has its own nursery to produce the fresh essentials that make all the difference to each dish they serve.

Culinary innovation has always been at the heart of the Taj Hotels dining experience. In many instances, it has been a Taj Hotel that has introduced the city to exotic cuisines such as Thai or Schezuan. Even the regional cuisines of India have surpassed their traditional borders. Favourite dishes from all over the subcontinent are reinvented at Masala Kraft, Masala Klub and Masala Art with an emphasis on flavour and freshness, using lighter, healthier cooking techniques. At Varq, Chef Oberoi introduces new techniques, organic produce and spices to reinvent Indian food with unusual creations and pairings.

Authenticity is paramount. From the first sip of a single estate coffee or tea, which has been custom blended exclusively for our guests, connoisseurs delight in recognizing their favourite sources. Wine aficionados will be torn between choice bottles on our wine lists. Even the chocolates in our desserts have a pedigree.

Taj Hotels works with leading chefs from all cuisines such as Japanese Chef Morimoto to bring Wasabi by Morimoto to the global patrons of India. Our own chefs make repeated visits to the countries of origin to further immerse themselves in the cuisines that define our restaurants. It's what makes the Risotto Milanese at Prego (Taj Coromandel) or the Chilled Kho Shuie chicken at the House of Ming (Taj Mahal Hotel, New Delhi) so perfectly nuanced. To dine at Taj Hotel is to take an insightful journey into your favourite cuisines.