The Taj Mahal Palace & Tower, Mumbai recently re-opened the restaurant Golden Dragon. Started in 1973, the Golden Dragon was India’s first authentic Sichuan restaurant. The menu has been enhanced with almost 40 new dishes that Executive Chef Hemant Oberoi and his team have put together. LTW Design Works, Kuala Lampur were given the task of recreating the restaurant.
The new menu will offer 20 varieties of Dimsums. Six grain noodles, cumin lamb, steamed sea bass in chilly mustard sauce are some of the other additions to the menu. Chef Oberoi said, “40 per cent of the city is vegetarian, so we had to think of them when creating the new menu. The dishes like lotus stem and asparagus with sweet chilly sauce, shredded asparagus with pepper, baguettes with water chestnuts and burnt chilies’ are created using truly authentic vegetarian ingredients and flavours never before tried in India.”
Karambir Kang, General Manager, The Taj Mahal Palace & Tower said, “Today, we have come one more step closer to fulfilling our promise of rebuilding the Taj to its former glory. |