The new jewel in its crown

Anything that takes him away from the kitchen, even for a fleeting second, stirs up mild annoyance in him. Amit Rana, Master Chef of Capital Kitche

Published: 03rd December 2016 10:15 PM  |   Last Updated: 04th December 2016 09:33 AM   |  A+A-


Restaurant Interiors

Anything that takes him away from the kitchen, even for a fleeting second, stirs up mild annoyance in him. Amit Rana, Master Chef of Capital Kitchen, a newly-launched restaurant at Taj Palace, New Delhi, deploys all kinds of strategies to avoid drudgerous business-related paperwork and board meetings. Nothing bores him more. On the other hand, nothing excites him more than being the king of his kitchen, ruling its functioning diligently.

Amit Rana,

The deep mahogany woodwork highlights the restaurant’s interiors, outlined by a crisply segmented design plan. There is a fairly spacious verdant area with chairs and tables outside. The weekend brunches, we’re told, are a must try.

His close association with his farm land in Dehradun, where Rana comes from, has had a huge part to play in the way he perceives food. The personal connect with the fields that he still sometimes works in, has deepened the relationship. “Anything you do with your hands, tends to become special,” he says.

At Capital Kitchen, Rana is using his hands to pour his passion on the plate. He’s designed several new dishes, but his relentless efforts shine through a some of them more than the others. One such is the Fiery Chicken. This American version of tabasco chicken paired with blue cheese is proof of his culinary intelligence. “What makes it special is the curing in buttermilk overnight,” shares Rana.

Then there is Hanoi Grilled Lamb Chop, where the chops are mixed with Vietnamese herbs grilled perfectly. Jalebi Doodh is a good one too. “Try Old Fashioned, our most refreshing bourbon-based cocktail,” he says.

Hanoi Grilled Lamb Chops

The restaurant also does a good job of Rotisserie Chicken, an Italian green herb infused cornfed chicken, exposed to overnight brining. Dishes from other Taj properties such as Cobb Salad from Taj Pierre Hotel New York; Chicken Bunny Chow from Taj Cape Town, New England; Lobster Roll from Taj Boston; and Fish and Chips from St. James Court, London, etc, have been included.

His five-year-old daughter loves his food. It’s the greatest validation that Rana can ever get. She’s also his anchor. Every morning, after a quick kiss on her forehead, he begins his day. Challenges don’t seem daunting after that. He then enthusiastically heads for the kitchen, promising himself to make it his best.


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