Bombay Brasserie Restaurant
A taste of modern fine dining Indian fare
Bombay Brasserie Restaurant recently opened in Cape Town and is situated at the new premier luxury Taj Hotel in Cape Town. The Taj has ensured that standards set in it’s A-list London restaurant have been reproduced in Cape Town.
Mix in top Indian chefs preparing traditional Indian cuisine, a delightful setting, and bearing in mind that the Bombay Brasserie is one of the UK’s premier Indian restaurants, and you get an idea of what you can expect at this incredible restaurant.
To ensure the highest possible standard in dining, executive Sous Chef Harpreet Kaur from the Masala Kraft Restaurant in the flagship Taj Mahal Palace in Mumbai heads the team. Harpreet is knows just how to cook regional Indian cuisine and her dishes are bursting with flavours that will delight even the most discerning diner. Her vast experience in traditional Indian cuisine includes a 10-year career in Taj’s top restaurants, cooking for the former Indian Prime Minister, and numerous tours promoting Indian cuisine internationally. She describes the menu as traditionally Indian with a modern twist.
Meals at Bombay Brasserie brim with as many as 17 imported spices blended on the premises and the nan bread is prepared in traditional Tandoori ovens.
A “spoilt for choice” al la carte menu offers an array of starters, mains and desserts and typical Indian side orders. Guests are offered the Maitre'd Tasting Menu which features a variety of dishes that titillate the taste buds with dishes from various regions of India, over four mouth-watering courses.
Bombay Brasserie has an extensive wine list selected by a panel sampling some 700 South African wines combines the best of India with the best of South Africa.
The décor is classical in tune with the building with parquet flooring, high ceilings, and large windows. Peacock embroidered chairs and rich wallpaper create a warm ambiance in a sophisticated environment. The restaurant interior show kitchen is modern, while the décor is classical, reflecting the heritage of the building and the traditional menu.
Regretfully, children under the age of 8 years will need to be seated between 18H00 and 18H30 latest. No children accepted after this time.
Chef Shyam Longani & Harpreet Longani
Chef Shyam Longani
Delhi born Chef, Shyam Longani is the Executive Chef at Taj Cape Town. He joined the TAJ Group of Hotels in 1995 and was posted at The Taj Mahal Hotel, Mumbai. His talent and skills were honed under the watchful eyes of Celebrity Chef Hemant Oberoi.
His career with Taj has provided him the opportunity to travel around the globe, learning International cuisines and promoting Indian flavours.
Prior to taking up his current assignment, he was heading the celebrated fine dining restaurant, 'The Zodiac Grill' at Taj Mumbai. Zodiac Grill has been the winner of 'Times Good Food - Best Continental Restaurant 2004 to 2009'.
He was part of the first ever Indian Team winning Diploma Certificate at the 'Olympiade der Köche, Erfurt-2008' and the 'World Gourmet Summit, Singapore - 2002'
Winner of the International Indian Chef Competition in Scotland and Best Indian Chef of the year, 2002-03.
Apart from opening the restaurants at Taj Cape Town, he has been part of the opening of 'Masala' restaurants in India and re launch of Bombay Brasserie, London.
Harpreet Longani is the Chef of Bombay Brasserie at Taj Cape Town. She started her career in 1997 at the Landmark Taj Mahal Palace Hotel in Mumbai.
A Specialist in Indian Cuisine, she played an instrumental role in the opening of "Masala" brand restaurants at the Taj.
From accompanying the Prime Minister of India, Mr. Vajpayee on his China trip to promoting Indian cuisine in Bangkok, Frankfurt, Zurich and New York are a few highlights of her career. She has also represented Taj at 'The World Gourmet Summit-2005' in Las Vegas.
Her research in Indian Food includes exploring the regional cuisines of India - Punjab, Delhi, Rajasthan and Lucknow in the North. Coorg, Chikmanglur, Guntur, Vijaywada, Warangal, Hyderabad, Thanjavur, Chettinad and Kerala in the South. Working in Mumbai helped her to gain skills in cooking of Maharashrian, Gujarati, Parsi and Bohri food.
Passionate about using 'organic' ingredients in cooking, she has effectively conducted innovative food promotions like "Chillies of India" and "G.T Road Food" at the Taj.
Our Must Try Meals!
Dum Ki Nalli
Lamb Shank in delicate saffron Curry
Allepey Fish Curry
Line Fish in Spiced Coconut Curry
Panir Khatta Pyaz
Paneer Tikka with Vinegar Shallots
Curried Prawn Masala
Garlic infused blended spinach
Cost Per Head : R200+
- Cuisine : Contemporary, Fine Dining, Indian, Vegetarian
- Ambience : Business, Formal, Romantic, Trendy, Upmarket
- Dress : Smart/Casual, Formal
Credit Cards Accepted
The Taj Cape Town
Opening: Mon – Sun
18:00 – 22:30