My second visit to Taj Campton Place was as amazing experience as was my first. Their delicious food, simple yet classy ambience and the courteous service never disappoints.

Let’s jump directly to the food experience as this is my second blog on Taj Campton. If you want to read more, check out my first blog on Taj.

Just like my previous experience, we were served with few rounds of complimentary items before the actual courses started.

Complimentary Dishes

Dungeness crab and avocado – Soft crab meat was served with caviar on top. The entire dish was encapsulated in fresh avocado ring. Yuzu and curry leaf syrup was poured around it that gave it a tangy taste. Edible flowers and some small bites of yuzu was added as decorations. This dish was delicate and well balanced.

Naan Bun – As part of bread service, Naan shaped like a Bun was served with soft brown butter. Thinly sliced shiitake mushrooms were added on the bun. This was warm, buttery and a soft dish.

Foie Gras – Next dish was a finger food. Foie gras and pumpkin puree served on a crispy base. This dish had sweetness to it because of the pumpkin.

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Pine Nut Samosa – This dish was another finger food. The samosa had a stuffing of pine nuts and it was served with a tangy tamarind chutney. It was warm and crunchy with a good bite of the nuts. The presentation was artistic as the samosa came with actual pine nut tree branch (of course it was not edible!).

Black Lentil Vada – This was the  final complimentary finger food. These were small sized soft vadas with a crispy outside, served with curry leaves chutney.

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6 Course Dishes

Spice Pot – This has always been a constant dish at Taj and deserving too! It looks like a pot of garden with miniature plants. Chilli yoghurt and grains form the top layer soil and as you dig in deeper you can find the tangy pani puri filled with potatoes along with mini carrots and radish.

Lobster With Coastal Curry – The second course was butter poached Maine lobster with mild coastal curry gravy (which is chef’s grandmother’s recipe) that also had crispy onions on it. It was served with methi, tomatoes and peas. The garnishing was completed with caviar on onion petal.

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Scallop Dosa – Soft and crispy dosa with a scallop and potato stuffing. To accompany it, was a kale dipping chutney with a hint of coconut.

Alaskan Halibut – The soft and moist halibut was plated on top of corn, and tomatoes were garnished on the fish. There was a hint of spiciness from black pepper that went really well with the buttermilk foam.

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Slow Cooked Lamb – The lamb coated with spices was cooked perfectly. It was served with pulao that had dehydrated summer fruits like blackberry and strawberry. These added freshness as well as sweetness to the dish. To balance it out, the dish also had a spiced yogurt and fresh mint chutney. Beans poriyal (sauteed beans with coconut) was the green element on the plate.

Apricot Ice Cream– This was a dessert that was not very sweet. It was the transitional dish to take us to the final sweeter dessert course. It had apricot ice cream with some fresh apricots along with crushed pistachios in a sugar and rum syrup.

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Kulfi With Raspberry Ice Cream – Artistically crafted kulfi was served with fresh figs and dehydrated pomegranate seeds. The raspberry ice cream was cutting through the sweetness of kulfi and honey syrup. The crunch was added by the sugar saffron crisp. Not heavy on palette and a pleasant dessert.

Peach Ice Cream – The scoop of peach ice cream was sitting on a base of jaggery powder and basil-peach consomme. This was balanced by lemongrass foam along with some fresh peaches. The flavor from the consomme was cleansing the taste and was the perfect end to our meal.

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What a journey of two and half hours! You can never get disappointed at this place. I love the flavor of all the dishes and I am amazed on how brilliantly Indian dishes are elevated to a fine dining level. Have you tried at Taj Campton? Do share your thoughts with me.