A few weeks ago, Food24 was invited to Bombay Brasserie at the Taj Hotel “on a taste journey to India”. I was sent as their representative and what a wonderful culinary journey it was to be part of for that afternoon.

It started with a cooking class at the Chef’s Table, where Executive Sous Chef Harpreet Longani showed off her skills and gave us valuable tips for Indian cooking.

The Bombay Brasserie certainly is a beautiful place. Nestled in the corner of the hotel and adorned with luxurious chandeliers and the most beautiful tables and chairs, one almost forgets one is in the heart of the hustle and bustle of Cape Town’s CBD . There is a quiet elegance about the dining room, but at the same time it doesn’t feel stuff and unwelcoming.

I can’t tell you how excited I was to be inside a professional kitchen. It really was a dream come true.

Before commencing with the main course, Chef Harpreet made us Chicken 65 to snack on. There are many theories about how this dish came to be called Chicken 65, including.

According to The Times of India: Some say it is because 65 chillies were used for every kilogram of chicken. Some  believe it is called so because of the 65 ingredients used in making it. There are more theories about the name. Read them here. Regardless of how and why it came to be named Chicken 65, there is no doubt that it is absolutely delicious. And Chef Harpreet’s version was delightful and moreish.

While we snacked on the Chicken 65, Chef Harpreet got to work cooking the Karoo lamb pot roasted with spices. These would later be served with basmati rice and Indian flat breads.

Lastly, she cooked the Tandoori Salmon which we’d have as a starter when we sat down to lunch.  I usually don’t like too much done to my salmon but the added spices worked so well, I look forward to cooking the dish in future.

Unfortunately I had to rush back to work before we had the main course but I was lucky enough to get a box with my portion in it. The fragrant curry was so delicious and inspired me to cook lamb curry the following Sunday.

After the salmon, we were served a lovely palate cleanser that arrived with a bit of theatre. How fun is it to serve food in this manner?

My final thoughts:

There is great joy in cooking Indian food and as with most other types of cuisines, you can put your own stamp on it to truly make it your own.

Don’t be intimidated by the spices but don’t be too heavy-handed with them either.

If you’re in Cape Town, treat yourself to an authentic yet contemporary Indian meal at the luxurious Bombay Brasserie.