The sumptuous and alluring Bombay Brasserie is the perfect location to enjoy only the finest Indian cuisine.
Based at the Taj Hotel in Cape Town, the restaurant offers diverse cooking styles from across India, with a twist - authentic Cape Town flair and flavour. The result is simple - the finest dishes served outside of India.
Chef Keshan Rambarun is the newest addition to the Taj Hotel and has taken over the role of executive chef. Rambarun holds two decades of experience filled with exotic flavours, skill and a love for food fit for a hotel with a heritage like the Taj.
The chef, who hails from KwaZulu Natal, said he was excited about his new post.
“I am looking forward to growing this brand. It sits within my portfolio to work for five-star establishments and the Taj is up there too,” he said.
“I am grateful to be given the opportunity.”
Rambarun said Bombay Brasserie was already nearly fully booked for the festive season.
“The Taj is an international brand. Our menus are Indian-inspired with a bit of fusion. That bodes well with me being of Indian descent,” he said.
“Our rogan josh is well known in Cape Town with freshly made naan bread. That being said, we are evolving our menus,” he continued.
As part of his addition to the Taj, Rambarun will be implementing these changes.
“I am looking at changing the menus with each season. We want to bring in more Cape Malay influence,” he said.
“This is the time for me to envision what my goal is for the team and work on how we can get there,” he added.
“There are only three Bombay Brasserie restaurants in the world. I want the Cape Town location to become the number one Indian restaurant in South Africa.”
In order for this to happen, Rambarun wants to start by empowering his staff.
“I want to bring them on par with service levels and our food offering. We will continue giving authentic service with a South African spin on it.
Rambarun, who is a graduate of Cape Town’s Silwood School of Cookery, was raised to always pursue excellence.
“My late dad always believed in doing something properly or not doing it at all. He always told us that we do not applaud mediocrity, we applaud excellence,” he said.
In future, Rambarun said he wanted to continue creating the ultimate culinary experience.
“Ultimately, we want our patrons coming back for more, and I truly believe that what’s on the plate plays a big part in this,” he said,
Cluster general manager in Africa for Taj Hotels Mark Wernich said they were delighted to welcome Rambarun to the Taj Cape Town.
“A chef with his impressive experience – in terms of both the years he has accumulated in the kitchen, and the calibre of the establishments where he has worked – is a great asset to our hotel,” he said.
“Keshan is certain to enhance the quality of our culinary offering, and we are looking forward to seeing our guests enjoy more delicious moments with us.”
To enter and stand a chance to win dinner for two at Bombay Brasserie:
1. Email ‘WATAJ’, your name and contact number to competitions@inl.co.za
2. The competition closes on Friday, December 23, at 10 AM.
3. Winners will be notified via email.
4. Terms and conditions apply.