Tel: 91 22 6665 3366
Concierge.com's insider take:
Although master chef Hemant Oberoi reaches across culinary boundaries at his signature restaurant, his feet are firmly rooted in India. Oberoi uses ingredients not usually seen on the subcontinent, like broccoli and salmon, and the results are hybrid marvels: That salmon, for instance, is smeared with sugarcane vinegar and baked in a clay tandoor oven. Other dishes seem straight out of a kitchen in the heartlandtry the tangy, tomato-based mutton curry and dal makhani (creamy lentil stew) for a taste of wholesome home-cooked fare. The setting in the Taj Mahal Palace hotel is grand: Patrons dine amid imposing Thanjavur pillars that shimmer with draped silks, but they still dig in with their hands instead of using cutlery. Don't feel shy about getting your fingers dirty: Soon after the meal, waiters arrive to sprinkle rose water over them.
Open daily 12:30 to 2:45 pm and 7 to 11:45 pm.
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