August  2007




Volume 1 Issue 1

Cover Story
 HM Queen Sangay
 Choden Wangchuck

 Country Issues
 Afghanistan - the

Nandalal Bose


 Famous Bazaars
 Chandni Chowk

 Delhi's finest 'world'


 Orient Express

 The Spice Route

 Bangladesh NGOs
 going global

 South Asian
 Business leaders
 in news

 Ratan Tata
 Arun Sarin

 Indra Nooyi


 Remaining articles
 from Vol 1 Issue 1
 will be published
 online in the  Sep.
 and Oct. issues of




 the print gallery

 the art gallery



 Between Heaven and Hell

  Silk Road on Wheels

 The Road to Freedom

Enduring Spirit

 Parsis-Zoroastrians of

The Moonlight Garden

Contemporary Art in

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  craft shop

print gallery

Page 4 of 5

Delhi’s Finest ‘World Dining’


Orient Express, Taj Palace Hotel

Cuisine – contemporary European – from cities along the route of the original Orient Express. Mostly French menu.

Covers – 36 in train carriage; 35 in bar area or the platform

Chef – D.N. Sharma


Sommelier - Rajesh Batla

Ambience – Dining area replicates a train carriage, complete with platform dining too! Jazz vocalist and pianist.

Set menu

Fixed 3 course lunch – 1250

Fixed 3 course dinner - 2095

Fixed 4 course dinner - 2395

Hors doeuvres – exotic choices

30 gms Beluga caviar – Rs. 9500

Examples of Specials at Orient Express

Braised deep-sea lobster on baby leek frittata (1400)

Kobe ‘mignon’ with garlic confit and fresh porcini (5500)

Desserts – Perhaps the most mouth-watering in the city, such as:

Almond frangipane with seasonal fresh fruit ice cream
Malibu and kalamansi chiboust with ginger crust

Wines – from 16,900 to 56,900





The Spice Route



















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