Royal beginnings: The Taj Mahal Hotel, New Delhi welcomes new Executive Chef

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Royalty may be long gone from New Delhi, but the splendor of its glorious days past, still remains. And ever so often comes an event that plays tantalizing reminder. Last week, Taj Mahal Hotel, New Delhi hosted one such, tempting, tormenting, pamper laden, FOMO inducing quality of an affair, when the beauteous Number One Mansingh Road address welcomed its new Executive Chef, Arun Sundararaj, all the way over from Hyderabad’s Taj Falaknuma Palace.

Chef Arun Sundararaj - Executive Chef at The Taj Mahal Hotel, New Delhi
Chef Arun Sundararaj – Executive Chef at The Taj Mahal Hotel, New Delhi

“We are delighted to welcome Chef Arun Sundararaj to the Taj Mahal, New Delhi family. We are confident that his experience, enthusiasm and expertise will add significant value to the culinary excellence of the iconic hotel that is renowned and celebrated for its award winning restaurants and impeccable service, ” announced Mr. Satyajeet Krishnan, General Manager, The Taj Mahal Hotel.
After his previous and very successful stint in the heart of authentic royal cuisine of Hyderabad, it was only fitting that Chef Arun Sundararaj recreate its specialties by way of an entrance. And a grand entrance it was, set against a backdrop of great, as in, straight-out-of-the-Dargah, great Sufi music.
Sufi Qawwals from Dargah Nizamuddin singing soulful Sufi songs
Sufi Qawwals from Dargah Nizamuddin singing soulful Sufi songs

Speaking on the occasion Chef Arun Sundararaj said, “I am excited about my new association with The Taj Mahal Hotel that brings me to the capital city from Hyderabad.” Qawwals from Dargah Nizamuddin crooned at the Taj Mahal Delhi’s Aftab Mahtab, which on the day had taken on an almost Sufi-speakeasy-esque quality, amidst tastings of Pathar ka gosht, Shikampuri kebab, Mirch ka salan, Kacche gosht ki biryani amongst other Hyderabadi hits. To state the obvious, we were there and we very much loved it. The wine was flowing, the Dahi ke kebab hit the spot (Chef Arun does a multi-textured version), Bharwan paneer tikka boasted a gloriously nutty center and the Mirch ka salan was excellent.
Famed Hyderabadi Haleem
Famed Hyderabadi Haleem

In other words, New Delhi could always use more places that churn out authentic Indian delicacies, and clearly, in this case, there is plenty for vegetarians. As a matter of fact, Chef Sundaraj did a mighty veggie Haleem that should be up there on everyone’s must-try list, carnivores included. Spooned out of a bowl or mopped up with fluffy bread, this was absolute goodness. The Khubani ka Meetha or apricot dessert too comes highly recommended by our expert table.
Dubble ka meetha, Khubani ka meetha, Gil e firdaus & Pineapple banana dessert
Dubble ka meetha, Khubani ka meetha, Gil e firdaus & Pineapple banana dessert

“Delhi is well known as the food capital of the country and I look forward to this new chapter with The Taj Group. Chef Amit Chowdhury has left a strong legacy at The Taj Mahal Hotel, Delhi and our endeavor will be to continue that legacy while bringing new and exciting offerings to our patrons,” concluded Chef Arun Sundararaj. A special Saturday Brunch with signature specialties like Haleem, Dahi ke kebab and the Shikampuri kebab will be available at Machan, Taj Mahal’s legendary 24-hour international eatery, throughout next month.

Machan| June, 2015|Saturday Brunch | INR 2500 plus taxes per person

Address – Taj Mahal Hotel
1, Mansingh Road, New Delhi
Phone – 011 23026162

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