Pulling out all the stops and breaking the boundaries, The Taj Cape Town has developed a unique culinary fusion experience for food, wine and beer lovers alike. On Tuesday 25 September 2012, Cape Town’s foodies are invited to take part in a specially created 6-course tasting menu where the subtle flavours of Chef Harpreet’s Indian cuisine have been paired with local craft beers and a glass of fine wine. The ‘battle of the bottles’ begin when, once both paired beverages have been sampled, guests will cast their votes for their matching preference to each course.
The event will start at the Twankey Bar at 18h30 and move on to the Taj Cape Town’s St George’s Room at 19h15 where the tasting will commence. Bookings for this event are limited and can be purchased at R495.00 per person including dinner, all beers and wine and secure parking at Mandela Rhodes Place.
To book your place, please contact 021 819 2000 or email the restaurants reservations team at restaurants.capetown@tajhotels.com
Menu:
- PAANI PURI SHOT – Crisp pastry shell filled with William Everson’s Pear Cider
- DAHI BHALLE – Soft lentil dumpling in sweet yoghurt, topped with mango relish served with Darling Brew ‘Bone Crusher’ vs Simonsig Gewürtzraminer ’11
- PATRANI MACCHI – Linefish marinated in green chutney, wrapped in parcels and steamed, served with Devil’s Peak ‘Silvertree Saison’ vs Mischa Roussanne ’11
- CHICKEN 65 – Batter-fried chicken tossed with ginger, curry leaves and roasted fennel seeds served with Brewers & Union ‘Beast of the Deep’ vs Mellasat White Pinotage ’10
- ROTI PE BOTI –
Pot-roasted lamb cubes served on top of whole-wheat flaky bread served with Darling Brew ‘Black Mist’ vs Tormentoso Syrah Mourvèdre ’10 - PARSEE STYLE JHEENGA BIRYANI – Shrimps cooked with fragrant basmati rice served with Devil’s Peak IPA vs Eventide Viognier ’08
- BAKED CHERRY YOGURT WITH FENNEL BISCOTTI – Brewers & Union ‘Steph Weiss’ vs Mischa Merlot ’09
- HOT GULAB JAMUN WITH KULFI – Mitchell’s ’90 Shillings’ vs Capaia ’07
Author: Alice Scott
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