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Taj Pavilion

(bestfoodinchina.net)
Updated: 2008-08-18 11:31

 

I have always believed that food is a very important part of culture; since I love India’s colorful culture, I am definitely fascinated by it’s food. Whenever we consider Indian food we automatically think of curry. Every Indian dish can use more than 10 different spices. That’s why when you taste Indian food you can’t help but feel like you’ve entered charmed territory. You can’t stop thinking about it, not only trying to identify the taste but also how best to describe it. I think it’s exotic but maybe that’s too general. Let’s uncover the purdah about Indian food at Taj Pavilion.

I was lucky to have the chance to be welcomed by the manager of Taj Pavilion at the World Trade Center. It is really easy to recognize Mr. Jasmeet, as he is a Punjabi Sikh and wears a black turban. He walked towards me with a nice smile as I was seated at a table from which I could view the whole restaurant.

The restaurant’s interior is elegant and warm, as you can see in the picture.

Spices are changed every 3 months to maintain freshness. The primary spice base of Indian, Bangladeshi and Pakistani cuisine is garam masala meaning hot (or warm) spice, which may include any of the following spices, usually freshly ground for added pungency: cinnamon, cumin, cloves, nutmeg, cardamom, chilies, garlic, ginger, turmeric, coriander, bay leaves, star anise and fennel. Taj Pavilion’s food has the same recipes, no matter which branch of the restaurant you go to and so it consistently has the same taste.

I consider it one of the best Indian restaurants in Beijing.

The owner has many years of hotel management experience. This is supposed to be the first Indian restaurant in Beijing. It’s been rewarded by That’s Beijing as an editor’s pick restaurant.

Average price: 150rmb/head

Location:

1) 3/F Lido Holiday Inn, Jiang Tai Lu, Capital Airport Road, Chaoyang District

2) L128, 1/F, Guomao Mansion (West), No.1, Jianguomenwai Dajie, Chaoyang District

 

 

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