I was recently invited to the magnificent Bombay Brasserie to sample the delights of Executive Chef David Tilly’s menu. After spending some time in India, I developed a great fondness for the country’s cuisine, so I was ecstatic for the chance to experience Indian fine-dining at the renowned Taj Cape Town. The restaurant and bar area have recently been expanded and I felt transported to India by the dynamic design and welcoming atmosphere, as we were greeted with a ‘Namaste’.

With a vast array of dishes on the menu to choose from, we sought guidance from our knowledgeable host Lizle, who tantalised our taste buds with her vivid descriptions of the menu and sincere recommendations. Overwhelmed with excitement by the wide variety catering to all palates, we decided to work our way through from small plates to a tandoor platter and on to mains.

Bombay Brasserie

Amuse Bouche

We began our taste adventure with an amuse-bouche Chaat of sweet yoghurt and tamarind chutney. As we followed the custom to enjoy this all in one bite, I noticed the fantastic textures of the smooth creamy yoghurt with the crispy crunch of this traditional savoury snack.

The Small Plates

Then we sampled two of the small plates, the Quinoa Tikki Kebab, a delicious paneer and potato dumpling with cumin raita, and the Confit Duck and Battered Spinach chaat. This was a highlight for me. Decadent pulled duck with a tamarind mint raita, fresh tomato and sweet apricot was the perfect mix of sweet to counter the spiced duck. Naively, I would never have thought to order duck in an Indian restaurant, but now I know!

Bombay Brasserie

Bombay Brasserie

The Tandoor Platter

Our next surprise was a delicious Guava Sorbet, a refreshing and fruity palate cleanser before we tackled the next course, a Tandoor Platter. Being a Karoo girl, I was thrilled to try the Adraki Masala Karoo Lamb Chops, marinated first with garlic and ginger, then covered in a masala rub for a flavourful spice hit. Being cooked in the tandoor oven, they had an amazing smokey flavour and were perfectly tender. The platter also consisted of very tasty Mustard Marinated Broccoli Florets and Tulsi Tiger Prawns lathered in basil pesto. I cannot recommend the Tandoor items on the menu enough. Truly excellent!

Paul Cluver

On recommendation from the lovely wine steward Veronique, my meal was accompanied by a large glass of red. The 2017 Paul Cluver Village Pinot Noir from Elgin was the perfect companion. An easy-drinking wine with a medium body that pairs well with a spicy meal due to its palate of poached ripe plums and elegant silky finish.

Naan, Lentils, And More

For our final course, we settled on some familiar favourites. The Dhal Makhni black lentils were the best I’ve ever had, so creamy and smokey they went down a treat with the light and crispy Garlic Naan bread. The rich Paneer Sirka Pyaaz tomato-based curry was outshone by the fresh and fragrant Line Fish Alleppey. The white and flaky Kingklip cooked with coconut and green mango really surprised me as I felt transported to the backwaters of Kerala. Simply divine!

Bombay Brasserie

Visit Bombay Brasserie

Besides the food being absolutely sensational, the beautiful new interior and friendly, knowledgeable staff make for a phenomenal and authentically Indian fine dining experience.

Bombay Brasserie at Taj Cape Town 

Address: 1 Wale Street, Cape Town CBD

Website: www.tajohotel.com/en-in/taj/taj-cape-town

Call: +27 21 819 2000

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Written by Claire Horn
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Article Date: December 2019

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All information correct at time of publication. We do not accept any liability caused by errors, including, but not limited to, changes in price, menu, opening times, address, or other contact details.