I sometimes think that the one thing that makes the Taj group so special
is the calibre of its middle-level managers and their dedication to the
spirit of the Taj. Take The Orient Express. It has been going in
basically the same form since 1982 and yet it still remains the only
place I would ever think of going to for a celebration or a special
evening.
This is almost entirely because of the people who run the restaurant: Ashutosh Kapoor (now assistant F&B manager) who knows the preferences of every one of his regular guests and chef DN Sharma whose love for his job and his restaurant are the finest expressions of what the Taj should be about. Sadly, the Taj has lost G Subbaraman, who knew the restaurant’s exceptional wine list inside out. (The Taj’s loss is the Leela’s gain.)
In an age of expat managers, over-paid chefs and culinary hype, the Orient Express reminds us of what it is that makes the Indian hotel industry great: the skill, dedication and talent of exceptional but underpaid Indian professionals.
This is almost entirely because of the people who run the restaurant: Ashutosh Kapoor (now assistant F&B manager) who knows the preferences of every one of his regular guests and chef DN Sharma whose love for his job and his restaurant are the finest expressions of what the Taj should be about. Sadly, the Taj has lost G Subbaraman, who knew the restaurant’s exceptional wine list inside out. (The Taj’s loss is the Leela’s gain.)
In an age of expat managers, over-paid chefs and culinary hype, the Orient Express reminds us of what it is that makes the Indian hotel industry great: the skill, dedication and talent of exceptional but underpaid Indian professionals.
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