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Since its inception over 26 years ago, culinary icons such as Chef Mohammad Rais and Chef Hemant Mathur have cooked in its kitchen; the kakori kababs and gilafi kulcha here are nothing short of iconic. Taj Bengal’s specialty Indian restaurant with its open kitchen and live grill and griddle counters is easily its most popular. The setting that replicates a typical Indian village scene (stone walls, lanterns, cobbled floor, etc) is talked about as much as the food served here. The Indian menu (á la carte only) emphasises Punjabi and North-West frontier cuisine, but the Bengali spread here (everything from mochar ghonto to chingri malaikari) is worthy of a specialty outfit. The food is largely traditional with a few innovative numbers such as the cheese and tomato stuffed kulcha and machhli gondhoraj, moist chunks of Kolkata bekti flavoured with the zest of Bengal king lime.