|
 A refreshing change is always welcome. And if it’s in the menu of a restaurant known to serve fine cuisine, then it’s bound to attract the attention of not just the food connoisseurs but also those remotely inclined to food. Typically the case that is being witnessed at the
Verendah, the 24-hour coffee shop at the Taj Connemara ever since the menu was refurbished, very recently.
Observes Mr.
Pasupathy, General Manager, Taj Connemara, “We believe that change and innovation is essential to propel growth, especially in a sector as sensitive and demanding as cuisine. We have refreshed the menus at the
Verendah and the In-Room dining based on the inputs we received from our regular guests at the restaurant and our in-house guests respectively. The crockery has also been suitably replaced. The Midnight Buffet concept was a success and we have decided to make it a regular feature on weekends at the
Verendah. The idea is to make the entire dining experience here new and interesting.”
 In the menu revamp exercise at the
Verendah that features continental cuisine besides Chinese and Indian, considerable attention was given to include more pastas to pep up the continental fare. Likewise, a variety of kebabs and other tandoor items have been included in the Indian cuisine. The ‘Sizzlers’ section has also been amply modified to make way for more delectable fare. And to complement the presentation, the cuisine is served on appropriate and well-coordinated crockery.
According to Chef Vijayan, Executive Chef, Taj Connemara, “Our prime focus in this entire revamp operation was to showcase well the ‘considered-highlights’ of the menus. To accentuate that ‘home-feeling’ among our in-house guests, we created a new section called ‘ Ghar Ka Khana’ in the in-room dining menu. Besides, for the calorie conscious, we have a special section called the ‘Healthy Alternative’ that includes nutritious recipes alongside the calorific value of the particular item. ”
 One of the most important aspects of dining is the fashion in which the food is served. Great efforts have been taken to ensure that the crockery used is in harmony with the cuisine that is served. Finer details like color and shape of the crockery were also considered while selecting the crockery. For example, a fish recipe would be served on a plate that is in the shape of a fish.
As Mr. Pasupathy sums it up, “The idea is to make sure that the dining experience itself at the restaurant, is new and pleasing.”
So, be it an early dinner at the
Verendah or the Midnight Buffet that you are heading for, the experience will be a new one this time. And an interesting one too!!
| For further information, contact:
|
Thulasiram
Taj Connemara
Phone:
852 0123
|
Rajeev Balakrishnan / P Manoj
Vaishnavi Corporate Communications
Phone: 823 2823
|
|
