Though Digvijay Singh leaves the Taj Mansingh early next year, his place in the hotel’s history is ensured: he is the guy who
transformed the image of this 1970s-style business hotel (which the Taj,
bizarrely enough, is fighting to hold on to) with his emphasis on
faultless service and the re-invigoration of its F&B. Until the Taj
opened Varq and Wasabi, the hotel was dead. Now, it seems contemporary
again.
Wasabi came to Delhi after a sparkling debut in Bombay and expectations were high. There was already formidable competition from Sakura and then, the much-hyped Megu opened at the Leela. But Wasabi has managed the difficult job of living up to expectations and seeing off the competition. Some of this is due to the excellence of the menu, a collaboration between New York’s Matsuhira Morimoto and the Taj’s Hemant Oberoi.
But mainly it is because the restaurant’s real star is the lowprofile Vikramjit Roy, the single most innovative Japanese-cuisine chef cooking in India today.
Wasabi came to Delhi after a sparkling debut in Bombay and expectations were high. There was already formidable competition from Sakura and then, the much-hyped Megu opened at the Leela. But Wasabi has managed the difficult job of living up to expectations and seeing off the competition. Some of this is due to the excellence of the menu, a collaboration between New York’s Matsuhira Morimoto and the Taj’s Hemant Oberoi.
But mainly it is because the restaurant’s real star is the lowprofile Vikramjit Roy, the single most innovative Japanese-cuisine chef cooking in India today.
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