Vivanta bt Taj Gurgaon

“The Only Thing That Is Constant Is Change -”

― Heraclitus

Any move, transfers, changes, always bring in new idea, new vision and new approach to life. This is not just philosophy, but a reality that life teaches us. In a fast moving world, when we have a new food outlet opening, new international hotel chains that are expanding their wings, it is tough to be able to retain people. Taj has been always known for its strength in managing and nurturing talent across globe. Taj Group has been able to retain people as they provide better opportunities, greater recognition that motivates their people to perform to the best of their abilities.

BaklavaWe were invited at Vivanta by Taj Gurgaon, to meet their new Executive Chef Arzooman Irani. I was thrilled to know about chef’s background – Diploma in Hospitality from Australia, a degree in Professional Cooking from the Baltimore International Culinary College, USA and a Diploma in Management studies from the Swiss Hotel Association – Les Roches, Switzerland – Chef Arzooman has a lot more to his kitty. Originally from Pune, Chef has grown up watching his grandmother prepare Parsi delicacies. He has been with Taj group from last 22 years and has worked in various capacities and has done amazing work. His earlier stint was with Taj Sri Lanka and I was expecting Lankan food on the table as well as Parsi cuisine.

During my interaction with chef I asked him about being served Lankan as well as Parsi cuisine and he shared, “I know that this is what people are expecting and is very obvious, but I want to showcase my skills and present world cuisine of countries where I have worked or travelled, cuisines that I like” Chef is soft spoken and he further shared his experience of working at different places. I looked at the menu and was thrilled to see that he has picked dishes of his choice and has given them a twist. Though his specialization is Mediterranean cuisine, but he loves experimenting and innovating with his techniques that he gained during his global experience.

Lasooni Rasgulla PalakThe special chef menu was curated by him. It clearly showcased his talent. The compressed watermelon salad was innovative and was absolutely fresh way to start. Coriander prawns cooked with coconut and basil had the touch of srilanka. Lasooni rasogulla palak was the star dish for me – A brilliant take on our famous spinach paneer (paneer saag). Little sweetness in the dish, made it absolutely delicious. The srilankan vegetable curry was spicy and had perfect flavour.

I thoroughly enjoyed my lunch. I am eagerly waiting for the day, when Chef would also introduce couple of Sri Lankan dishes to the menu.


Disclaimer – This review was done on an invitation from the establishment. Views expressed in the review is entirely ours and without any bias. Pictures of the dishes are not the standard portions, they are sample portions.

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