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Kavya Jha

4 years ago

My friends reserved a table for three at Taj Campt...

My friends reserved a table for three at Taj Campton for a Thanksgiving dinner. The place is very elegant and requires you to dress accordingly. You cannot walk in wearing casual stuff. We went for the tasting menu, which was divided into the vegetarian and non-vegetarian sub-menus. In each of them, some appetizers and mid-snacks were fixed but we did have options to choose from when it came to the mains and the desserts. We thought we would get what was there on the menu, but did Chef Sri surprise us! We kept getting fillers and the whole experience was incredible! Here are some of the things worth mentioning:
1. Ofcourse, the Spice Pot: nostalgia hits you when you have this super good looking signature dish from Chef Sri. It reminds you of the dahipuri from local Indian stalls but only better. Instead of just yogurt, he uses the indian buttermilk and it s delicious!
2. Truffle naan: Naan like never before. It s baked and it s like a dinner roll, but it s the most delicious naan you ll have in your life. You are going to get addicted to this.
3. White truffle pasta: I hadn t tasted white truffle ever before and this dish changed that for me. Now I m a white truffle lover and I look for while truffle dishes everywhere I go. It had 24K gold leaves too, which added to its beauty.

It was definitely not as expensive as we thought it would be. Knowing that it s a 2 Michelin star restaurant and we were 3 people ordering gold coated food left right and center, we were expecting the final amount to touch $500-$600. But after all the taxes, it came to $400, which is still expensive but not as expensive as it could really get for a 2 Michelin star experience. If you think you can shell out this much for a delicious meal that might haunt you later, do come to this place. I was super apprehensive of this Cal-Indian cuisine as I am super particular about the indianness in Indian cuisine, but kudos to Chef Sri! Yes, my apprehension no longer exists.

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