Country Curries at Shamiana

Taste buds are tantalized often and palates are pleased at many meals, but it is not everyday that you sample food that touches your soul. Curries of the World at Shamiana, Taj Mahal Palace Mumbai, was one such memorable experience.

While I have had the privilege of travelling a fair bit and experiencing several global cuisines, I have never tasted such an amazing array of delectable curries from across the world as created by Chef Amit Chowdhury and his team.

Shamiana had curated a special menu bringing together the innovative curries made using a complex combination of spices and herbs across the globe – Cape Town, Spain, Africa, Portuguese, Brazil The menu looked so inviting and the stories, behind each curry, interesting, that I read with rapt attention.

Our Pollo al curry, aka Spanish baked Chicken curry, Catalonia bread and Valencia style Mushroom and Beans arrived. I was floored with the presentation. Suddenly felt like royalty. The curry was light, with subtle flavours and extremely comforting. It soothed our palates. The beans and mushrooms accompaniment, added the right amount of crunch to the dish and perked our taste buds. Visually of course, it was poetry on plate, oops platter actually!

Guyanese Crab Curry-Guyana_The Taj Mahal Palace Mumbai

We had just about soaked these flavours that our next, Guyanese crab curry was served. What can I say about this magnum opus of a dish? The Arabian Sea Crab curry, with Wild Rice and Hot peppers Relish was a treat for the eyes and undoubtedly for the palate. While our coastal crab curries in India are so heavily spiced (but delicious) this one was so fragrant and light. Delicately flavoured. The wild rice, was the highlight and I enjoyed it thoroughly. It had a bite to it which other varieties of rice don’t quite offer.

The Bunny Chow, our first vegetarian curry, was artistry by the chef. Durban Pumpkin, Baby Potatoes, Cottage cheese and Lima bean Curry served in Crusty bread, which had been scooped beautifully to become a serving dish. I was spellbound. I loved the way the vegetables were combined in a sweet-spicy thick curry and the crunchy bread paired well with it. Reminded me of a Goan curry and pao meal.

Japanese Mushroom & Tofu Curry

Our last curry for dinner was the Japanese Mushroom and Tofu Curry – Japanese curry with shitake, cremini and haricot served with short grain rice, crispy onion and pickled vegetables. The flavours in the curry were a bit too sharp and overpowering for my palate. The rice provided some relief, but I would not rate this as one of the best on offer. My vote definitely went to the Guyanese crab curry.

Sea food lovers may love the Trini Shrimp Curry – Caribbean shrimp and green pepper curry with apple Kuchela and Jamaican rice, served with fried plantains and salsa. For vegetarians,  there was the Ottogi Curry – aubergines water chestnuts, bamboo shoots, glass noodles, garlic sesame kimchi with simmered lotus in soy sauce.

I missed having the Khoresht e Gheimeh –  Persian lamb and split peas curry, tachin, mint yoghurt, sabzi khordan served with French fries. Chef informed me that this curry makes use of liberal amounts of saffron to give a unique and flavourful taste. Sounded exciting, but I was satiated beyond words and there was no scope to taste even a spoonful. But I had enjoyed every morsel of what I tasted, so had no regrets.

Palate pleasing flavours, outstanding presentation, impeccable service and an extremely creativie menu. With these thoughts, I left Shamiana.

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