Taj Bengal


The International Vine and Food Experience

The 5400 sq ft Crystal Hall, graced with woodwork and ornate crystal, is a perfect setting for a special event.

In April, Taj Bengal presents The International Vine and Food Experience curated by sommelier Keith W Edgar. The event features unique wine and food experiences encompassing wines tastings from Indian and international wineries, wine sessions conducted by experts, and gourmet food by Canadian Master Chef Marc Thuet and Taj Bengal’s Executive Chef Sujan Mukherjee.

The Grand Tasting

The Grand Tasting encompasses tastings of wines from thirty wineries; five master classes by icons of Indian wines who will take guests on an extraordinary journey of their wines; and a choice of delectable gourmet finger food by Master Chef Thuet and the Executive Chef Mukherjee

On April 11th will witness master classes featuring tastings hosted by the `Titans of the Indian Wine Industry’. Cecilia Oldne Global brand ambassador from Sula will speak on “It’s Better with Bubbles” and conduct a tasting of Sula sparkling wine; Abhay Kewadkar Chief Wine Maker and Business head Four Seasons Wines will tell guests about wines “In the Barrel” and conduct a tasting of the brand’s Sauvignon Blanc; Alessio Secci from Fratelli Wines will share his thoughts on “One Grape Two Colours” and host a tasting of the winery’s Sangiovese red wine and white wine; and Sumedh Singh Mandla CEO Grover Zampa will convey his sentiments on the importance of wines “Aging Gracefully” and conduct a tasting of three vintages of the famous Grover La Reserve; and Adrian Pinto from Pernod Ricard, will present the Nine Hills Cabernet Sauvignon and demonstrate how a very young wine develops and softens as it matures.

Approximately thirty wineries will be presenting their wines at different stalls for guests to taste and savour their nuances. Master Chef Thuet has planned an array of live counters that will be serving delicious, hot and fresh finger foods of different cuisines, with Executive Chef Mukherjee presenting zesty Indian finger foods. At a very reasonable Rs 999 per person, guests can learn about wines and enjoy a range of wine tastings and finger foods. A lively, informative and enjoyable evening for wine lovers!

April 11 | Friday | INR 999 AI | Wine & Food l 7 pm to 11pm

The Master Classes

On April 12th master classes and tasting are being conducted by international wine experts. The master classes are for the first sixty guests who register for the class. There will be one morning and one afternoon session, with three presenters per session. Guests may choose from the morning session (11 am to 1pm) or the afternoon session (2 pm to 4 pm). The morning session will be followed by lunch (1pm to 2pm), and the afternoon session will be preceded by lunch.

The morning session features “Champagne Champagne Champagne" by Michel Drappier of Drappier Champagne who will conduct a vertical tasting of their Grande Sendre'e Champagne; "NZ Sauvignon, So Fine" by Vishal Kadakia who presents varietals Sauvignon Blanc from Saint Clair Family Estate wines, New Zealand; and "Ice is very very Nice" by Everett de Jong from Pelee Island Winery, Ontario, who conducts a tasting of 4 different varietals of Canadian Ice Wine.

The afternoon session features “Californian Gold” by Magandeep Singh, wine taster and educator, who will reveal many layers of aroma and flavour, carrying through to the finish from Beringer Chardonnay varietals; "Aging in Rioja" by Javier Pérez from Faustino who will host a tasting exploring the aging of Rioja Wines, from their Crianza all the way to their Gran Reserva; and "Super, Super Tuscan and Biodynamic" that features a tasting of four vintages of the Biodynamic Super Tuscan Tenuta di Valgiano Rosso conducted by owner and winemaker Laura di Collobiano.

April 12 | Lunch | Saturday | INR 2500 AI | Wine & Food

Gala Dinner

Canadian Master Chef Marc Thuet, who appeared in the docu-reality TV series Conviction Kitchen, presents a four- course formal sit-down dinner paired with handpicked international wines. Gourmands can look forward to a superlative dining experience featuring a Champagne Drappier reception and a fine meal of signature specialities carefully paired with fine wines. A truly memorable gala dinner.

April 12 | Dinner | Saturday l 7:30 pm to 11 pm | INR 5000 AI | Wine & Food

Special Room Package

One Night Stay Package - Check in 11th April and check out 12th April

Single – Rs 14000 Inclusive

Double –Rs 20000 Inclusive

Includes room charges, local taxes, breakfast, the Friday grand tasting, and the Saturday master class (either morning or afternoon session with lunch).

Two Night Stay Package- Check in 11th April and check out 13th April

Single – 25000 Inclusive

Double -35000 Inclusive

Includes room charges, local taxes, breakfast, the Friday grand tasting, the Saturday master class (either morning or afternoon session with lunch) and Gala dinner.

For room reservations mail at: bengal.calcutta@tajhotels.com | For reservations to the event mail at: tbhfb.cal@tajhotels.com


Fragrance and Food

Souk, recipient of ‘Best Mediterranean Restaurant’ award, is popular for its authentic cuisine and stylish ambience,

In April, Nicolas De Barry, the private perfumer of the French royal family creates an imperial menu for the pleasure of guests. As the master perfumer metaphorically travels through the Mediterranean belt, he elegantly presents a sensorial feast that graciously marries the olfactory and the gastronomic.

Please come over to set off on a perfume trail through Turkey, Lebanon, Syria and Greece as Nicolas De Barry regales you with fantastic and fascinating anecdotes and details about perfume while exploring exotic, legendary and luxurious fragrances evocative of the cultures of those history-soaked countries. A special gourmet meal - infused with the fragrance of Curcuma longa, Jasmine, Loomi and Sweet ittar - is being served to complement the perfumes. The sweet fragrance of this evening will linger long after it is over!

April 07 | Monday | INR 5000 AI | À la carte


Easter Delights

La Patisserie offers an array of delectable pastries and delicious breads freshly prepared every day at the hotel’s bakery along with fine delicatessen.

In April, La Patisserie presents a choice of goodies to celebrate Easter. Children and adults will love the chocolate bunny rabbits, Easter Eggs in a variety of colours and flavours, painted chocolate eggs, traditional pudding custard tarts sprinkled with currants, hot cross buns and Easter biscuits. Do pick up a box of treats as a gift for family and friends, and perhaps one just for yourself!

April 13 to 20 | À la carte


“Shubho Nabo Borsho”- Bengali New Year

Poela Boishakh, the first day of Nobo Borsho, the Bengali New Year, is traditionally celebrated with wearing new clothes, prayers at the temple, opening of new accounts books and the preparation of traditional dishes.

Sonargaon -acclaimed for serving the celebrated cuisines of India in a truly ethnic environment-invites diners to celebrate Bengali New Year. Please come over to Sonargaon with your family and friends, to celebrate the festival with a delectable Bangla Mahabhoj Thali. This festive Bengali thali or platter features an array of popular delicacies served to each guest. A perfect way to experience the state’s culture and culinary heritage, and celebrate the joyous occasion.

April 12 to 15 | Lunch & Dinner

Niramish Thali (Vegetarian) | INR 1900 plus taxes

Aamish Thali (Non vegetarian) | INR 2100 plus taxes

Seafood Thali ( Fish & Prawns) | INR 2400 plus taxes


Summer Coolers & Smoothies

The Promenade Lounge is most popular for its fine collection of teas and coffees, light eats and charming high tea.

This summer the lounge has a perfect solution to beat as it presents a menu of refreshing, cool smoothies, coolers and cocktails. A visual delight and a delightful blend of flavours, the delicious drinks will leave thoroughly energized.

All May and June | 1100 – 2200 Hrs | A-la-carte


Homemade Ice Cream

The Hub, voted at the city’s best all day dining restaurant, is styled like international food theatre. Its extensive food offering that has an emphasis on Italian cuisine is well matched by its wine list. It is a perfect spot for a quick bite or a leisurely meal. The Sunday brunch with Champagne is its highlight.

The Hub is ready to bear the onslaught of summer. The chefs have drawn up a menu of delicious hand churned ice-creams with summer flavours from Watermelon ice cream to Honeydew melon ice cream, Chikoo ice cream, Basil tomato, Mascarpone ice cream , South Indian filter coffee ice cream and more! Please come over to enjoy these delicious creamy and cooling delights!

All May and June | Lunch and Dinner | A-la-carte

The Gateway Hotel EM Bypass Kolkata


Poila Boisakh Special

Buzz, the all-day diner, presents a wonderful offering of Indian and international cuisines. From authentic home-style Bengali preparations to delicacies from across India, European, Continental and Asian preparations there is an array of specialities to delight the taste buds. Buzz also has an Active Foods menu for those looking for a healthy bite.

Poila Boishakh, the first day of Nobo Borsho, the Bengali New Year, is celebrated with wearing new clothes, prayers at the temple, opening of new accounts books and the preparation of traditional dishes. Celebrate the festival with a delectable spread. Choose it all or enjoy it all with an elaborate buffet spread starting from breakfast and ending with dinner! Continental, Indian and Purbo Bangla cuisine along with a choice of local delicacies from different parts of West Bengal will be served. A perfect way to celebrate the New Year!

April 12 – 15 | Breakfast Buffet | INR 750 + Taxes

April 12 – 15 | Lunch Buffet | INR 1200 + Taxes

April 12 – 15 | Dinner Buffet | INR 1200 + Taxes

Khoob Bhalo Bangla

Celebrate the festival with a delectable Bangla Mahabhoj Thali, a festive Bangladeshi thali or platter that features an array of popular delicacies served to each guest. The recipes are of Shoukat Usman, the famous food critic and writer. Vegetarian and non-vegetarian thalis are being served. A perfect way to experience the country’s culture and culinary heritage!

April 12 – 15 | Amish (Non-Vegetarian) /Niramish(Vegetarian) Thali | INR 1200 + Taxes / INR 1000 + Taxes

Chilled Fest

Quench your thirst on a summer day at Buzz. A special à la carte menu offers an array of cold coffees and flavoured iced teas. Delicious and refreshing, they are the best way to beat the heat and re-energise oneself!

May 12- 24 | À la carte

JUNE 2014

Mango Madness @ Buzz

Summer is here and with it are the sweet, luscious and juicy mangoes! Please come over to Buzz to enjoy mango delicacies from snacks to desserts prepared with the freshest and choicest mangoes. Among the mango varieties selected for the delicacies are Began phalli, Himsagar, Badami, Ras puri, Malgoba and of course Alphonso. Please come over to enjoy the delights of creations prepared from the King of Fruits!

June 01- June 15 | À la carte