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One can now savour authentic Punjabi flavours at Indus Express The white and brown interiors gives it an elegant and sophisticated look. For drinks, you can opt for Khyber ki Sardai and AamPanna. For mains, one can opt for Achari Paneer Rolls, Nadruke Kababs served with Beetroot Chutney, Paneer Tikka Butter Masala served with Lachha Parantha.
f you are looking to taste authentic pre-Independence Indian cuisine, head straight to Indus Express. A lot of research has gone into readying an extensive menu with dishes from Rawalpindi, Amritsar, Khyber, Lahore, and Pothovar (now Peshawar and Pindi). There were originally 200 items tested before the launch while only 42 made it to the final list. There have been new additions now to give its patrons more options to taste. While all dishes are so flavourful that you'd want to eat them all, the restaurant has just launched a Sampler option. Opt for veg or non veg and get a taste of the finest dishes on the menu. Expect original flavour here: so don't go about complaining if you do not get a melt-in-your-mouth seekh kebab. Because that's not how it authentically is supposed to be. Taste the chunky, spicy kebab here and you probably wouldn't want to go anywhere else to satiate your kebab cravings. You can read a detailed review on our blog, but here are the must try items if you don't opt for the sampler: Peshawari Seekh Kebab (absolute must try), Nihari Gosht, Dum Murgh, Baigan Mizaz (it has a delicious smokey flavour you wouldn't want to miss), and handmade fig ice cream
#TajHotels has always been synonymous with great food and service....The experience last night was no exception at all... For the love of food especially Punjabi, #IndusExpress at Vivanta by TAJ takes you back in time to the undivided Punjab era showcasing the 5 Rivers cuisine which pass through different regions -Khyber, Rawalpindi, Amritsar and more. Chefs have been specially trained by the Masters from Punjab who have lived this food thru their life. Chef Pranshu Kanwal and Exec. Chef Elangovan you people are so good in your work and it's evident in your food 😊😊😊 The latest additions to the menu just made way to our heart thru our eyes and then palate. #TheBest Seekh Kebab with the actual meaty texture it should have and the flavours just to die for... Baingan Mijaz is something Vegetarians would love to have forever, aubergines smoked so well and no use of seed part tempered with charcoal... Nihari is another dish not to be missed at all...
If you are in delhi and desperately hunting for a good hotel when the bigwigs in aerocity are sold out, look no further just go to Taj Vivanta Dwarka. Special kudos to Miss. Annie Saini( took a lot to gather the full name) who serves you with personalised care,something Taj boasts of. Yes everything was perfect and a huge applause for their spirit to service. Keep it up Taj
“Foreign guests like this Ice Cream very much”, quipped catering Assistant Jagjiwan Singh pointing at the Rose Petal flavoured Ice Cream. “This is very digestive, eaten mostly during winter, as it gives so much warmth to the body” opined Chef De Partie Pranshu Kanwal while placing the Chikki Platter. That was the end of my dinner period. I thanked God for this unmissable experience, packed with Taj generosity, friendliness and servitude. Homemade Ice Creams sans any preservatives and artificial colours. Came in three Borosil Glass Domes. Flavours: Betel Leaves-Rose Petal-Kashmiri Fig. I sampled all three, but liked the last one most. Special moments were aplenty: Start was really good with “Bahawalpur Ganne Ka Ras”. It was artfully styled Sugarcane Juice. Ginger-Mint-Lemon twist worked well in this summer drink. Rejuvenating sip with refreshing aroma. The live tempering by Tandoor Associate Vikram Panwar (“Farmer’s Lentil curry came in a cylindrically shaped container) Sweet Associate Biswajit Mallick made and served Phulkas crafted from the live counter. I tried three signature appetisers as well as two dishes in the main course. “Mukka Onion Platter” was appealing. I liked the smokey flavour of “Baigan Mizag”. Distinctively delicious north-west frontier cuisines. One will have to taste it to believe it. Hand pounded Masalas are lipsmackingly tasty, is worth narrating, as it made the delicacies further distinct. Succulent Kebabs made my dinner period memorable. My sincere thanks to Jagjiwan Singh and Amit Prasad who served me efficaciously. I am deeply indebted to Junior Sous Chef Vijay Kumar and Chef Pranshu Kanwal. I liked their showmanship. Pranshu is very articulate. He explained me on the ingredients and cooking methods of pre independence era. Karan Chadha, the Restaurant Manager beckoned me to visit the Alfresco Area and explained me on ‘the Unique Dining Experience Table’ at the pool side. A young couple had booked the same. I am told, a personal Butler will serve them a five course meal, in a Thali. Guest can also taste the Cabana experience either at the pool or lawn area. I liked these two ideas. Karan is exceptionally professional. He is wedded to this restaurant. Abhijeet Sharma, Catering Assistant introduced me to the Banquet Manager Sausis Bhattacharya, by saying: “Sir, he was the first Manager of this restaurant”. Abhijeet was very helpful. I felt so good interacting with Nandram Rastogi, Tandoor Associate. Our last meeting was at Bengaluru, four years back. Executive Chef Elangovan Shanmugam explained me the concept of this restaurant in greater detail. He is a great credit to the Taj family. It was Indus experience at one go enendless parade of deliciously authentic dishes. Quintessentially humble food that reminded me on the cooking styles of pre independent era. Addictively good food. Attentive, personalised serve delighted me to the hilt.
The kind of welcome service and hospitality we received was our standing, I have thought enjoyed my stay