The restaurant at Taj Palace, New Delhi, launches innovative recipes.
Masala Art, the restaurant at Taj Palace, New Delhi, has launched fresh recipes including 'Edamame In Filo’, ‘Bhatti Ka Asparagus’ and ‘Balchao Seabass’ by its Grand Master Chef-Hemant Oberoi.
Chef Oberoi, said, “It's been 11 years for this restaurant, and that's why, we thought of changing and bringing out old recipes and recreate them. The new menu, which complements the existing one, boasts of some of the old dishes that have been revived.”
The new menu has recreated 'Ghee Roast Chicken', 'Malai Ki Subzi', 'Tulsi and Chilli Fish' 'Broccoli Ka Shorba' and has also introduced 'Brie And Truffle Naan' to the new menu.