FRIDAY FOOD FEATURE: Taj – Spring Chilli Festival at Bombay Brasserie
FRIDAY FOOD FEATURE:
Taj – Spring Chilli Festival at Bombay Brasserie
The popular Bombay Brasserie at The Taj Hotel Cape Town in South Africa was celebrating flavours in its Spring Chilli festival, with a 4 course Vegetarian and Non Vegetarian tasting menu, as well as an a la carte menu of 15 dishes with food item’s made from different types of chilli from India. Craft beer and wine pairing was also available to compliment these sensationally spicey, yet not hot dishes.
A delicious 4 course lavish fine dining Indian taste menu awaited diners at this extraordinary Culinary Festival in Cape Town.
The hotel’s Executive Chef Harpreet Longani showcased a variety of creative foods prepared using chilli and chilli powders from around India at Taj Cape Town during the inaugural Bombay Brassiere Spring Chilli Festival in September.
With a focus on taking guests on a journey through different cultivars from around India, the Bombay Brasserie Spring Chilli Festival at Taj Cape Town provided a unique taste experience for diners this September. Bombay Brasserie offered a 4 course Vegetarian and Non vegetarian tasting menu as well as an a la carte menu with food items all carefully crafted to include a number of rare and hard to find types of chillis imported from India.
Guests expected such unique taste sensations as: Pink pepper rasam soup, a tempered lentil and tomato broth with a hint of pink peppercorns; baby potatoes tossed with sesame and pounded Teja chillis; plump coastal prawns spiced with yellow chilli powder and even yellow lentils cooked with hung curd and tempered with Patti chillis to name a few.
A variety of breads from Chilli Olive Naan and Masala Parantha to Roghani Kulcha and Chilli Roti were also provided. Desserts of home churned Indian ice-cream with a hint of red chilli as well as fennel and black pepper scented pancakes rounded out the taste experience. Alongside each course, Twankey Bars’ finest Craft beers were specially paired with these hot and spicy meals and were served to accompany the chilli dishes.
Jack Black Pre-Prohibition style lager will be paired with the pink pepper corn soup, while Craft Pilsner accompanied the vegetarian and non-vegetarian starters. Both vegetarian and non-vegetarian main courses were paired with Lumber Jack Amber Ale and desserts with Krystal Weiss. In addition, guests tried chilli infused cocktails and mocktails such as a Chilli Mojito, Chilli Caipirinha, or Twankey Bar’s speciality; a Chilli Bloody Mary.
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