Location: Kolkata
Author: My Husband
The Taj is an excellent hotel, and most of the restaurants in the property were correspondingly excellent. Sonargaon, the Indian restaurant, was where my colleagues and I ended up having dinner most often.
The décor is quite elaborate, with the designer trying to create the look and feel of a rural house.
The photos below show one of our dinners there. The waiters actually divvied up the portions onto our plates, which we found novel at first. But then, it became quite impractical as each of us ended up being over/under served. On subsequent visits, we told the waiters to just leave the food on the table.
Instead of the trio of chutneys typically served in Vancouver Indian restaurants, Sonargaon provides a plate of pickled pearl onions, onion slivers, as well as cucumber and carrot sticks. For the more adventurous, there were also two super hot chilli peppers.
Papadams were nicely crispy and spicy, though my colleague M thought they were a little too spicy.
Raan Sonargaon. This is a tandoor roasted leg of lamb finished in a curry sauce, and is a northern Indian dish. The meat was tender, and the curry a little milder than the Kosha Mangsho (below). This is consistent with what I have been told: that northern Indian dishes tend to be less spicy compared to their southern counterparts.
