Nestled in the historic heart of Cape Town, where the South African Reserve Bank once stood, lies the opulent Taj Hotel, home to the renowned Bombay Brasserie restaurant. When it comes to dining experiences that leave a lasting impression, the restaurant stands out as a true gem in the heart of the city. We recently had the privilege of indulging in a delightful meal at this iconic restaurant, and we’re excited to share our experience with you.

As we stepped into this Indian culinary haven, the commitment to impeccable service was evident in every interaction, promising a dining experience as memorable as it was indulgent. Upon being seated, we were greeted with complimentary papadam snack – a crisp introduction to the symphony of flavours that awaited us. The set menu, crafted by executive chef Surendra Kumar, took us on a gastronomic journey through India, beginning with an array of exquisite starters.

The Dahl Puri, a delicate potato and semolina sphere, was a delightful surprise, perfectly complemented by sweet yoghurt and tamarind chutney. The Prawn Balchao offered a harmonious blend of coconut vinegar, tamarind, and chilli, while the Tandoori Chicken Tikka was tender and flavourful, enhanced by chaat masala and mint chutney.

The star of the starters, however, was the Adraki Lamb Chop. This charred Karoo lamb chop was exalted by dry ginger and spices, leaving us eager for the courses to follow.

Before the main event, our palates were cleansed with a dramatic carrot and cranberry sorbet, presented amidst a cloud of dry ice and hot water. This theatrical interlude refreshed our senses, preparing us for the rich main courses.

The Lamb Rogan Josh was a masterclass in braising, with tender lamb cubes cooked in aromatic spices. The signature Bombay Brasserie butter chicken was a revelation, featuring a silky tomato sauce infused with a secret blend of spices that left us guessing. The Dal Makhani, black lentils simmered overnight in authentic spices, was a testament to the power of slow cooking. These dishes were elegantly accompanied by saffron rice.

The grand finale, the Spice Mess, was a playful take on the classic Eton Mess. Gulab jamun, mango, cardamom meringue, passion fruit mousse, and pistachio crumbs combined to create a dessert that was as visually stunning as it was delicious.

The semi-formal dress code added an air of sophistication to our evening, making it an ideal choice for special occasions. Our experience at Bombay Brasserie was more than just a meal. It was a journey through India’s rich culinary landscape, guided by the expert hands of executive chef Kumar and his team. We left with our senses indulged, our appetites satiated, and our memories filled with the magic of Bombay Brasserie.