You can now enjoy peaceful moonlit dinners al fresco at the Taj President in Cuffe Parade, which has launched a new open-air restaurant, aptly called Open.
Open is located near the poolside of the hotel and specialises in Awadhi cuisine from the north-west frontier of India.
It is open in the evenings only. Recorded lounge music adds to the tranquil setting. Open offers Awadhi dishes such as Gauloti Kebab (lamb mine kebab), Boti Kebabs (chunks of lamb cooked on skewers) and a range of non-vegetarian and vegetarian dishes such as Dal Makhani cooked for 24 hours. Desserts include Double Ka Meetha (bread pudding) and Malpua Rabdi (lentil pancake with condensed milk). Drinks on offer include Aab Behar (coconut water with saffron and honey).
Ananda Solomon, executive chef, Taj President Hotel, says: “There are lots of kitchen secrets with Awadhi cuisine, so we have used experts from our hotel in Lucknow, the Taj Residency to create it. It is very nutritious food.”
The north-west region is famed for its quality of meat such as goats and calves, he says, which it is far superior to other parts of the country. Much of the cuisine is meat and vegetable stews and kebabs. The food is cooked in handis and copper vessels. There are 120 spices in each dish giving them aroma but not making them hot.
“It’s very light on the taste buds and aromatic. This food creates no burning sensations as it is cooked on a wood fired oven,” he adds.
The restaurant joins Thai Pavilion, Trattoria, and the Konkan Café, which serves Indian food from the coastal belt, at Taj President.
“We decided to go with this cuisine because the only Indian food we serve currently is Konkani which doesn’t have naans or rotis,” Solomon explains. Open is a casual dining restaurant with weatherproof tables and chairs.