Luxury dining meets fine Indian cuisine at the Bombay Brasserie where every meal is a gastronomic journey through a delicate melody of flavours. Contemporary Indian dining at its best.
Seafood tapas, glamorous cocktails and the most comprehensive selection of delicious oysters are the hallmarks of the Twankey oyster and champagne bar. Try the freshest Guinness in Cape Town or our signature Twankey Teaser.
Mint specialises in innovative international and local fare and a relaxed atmosphere where every guest feels at home. Our popular ‘Restaurant on the Mall’ is ideal for business lunches, dinners and celebrations.
Refreshments in the Lobby Lounge
A large range of refreshments are available in the Lobby Lounge.
Click here to view the Lobby Lounge Wine and Cocktail Menu.
Delhi-born chef, Shyam Longani, is the executive chef at Taj Cape Town.
He comes to the Mother City via the Zodiac Grill, India’s top fine-dining European restaurant, the internationally acclaimed Bombay Brasserie in London and Taj’s Masala Kraft restaurant.
He began his career with the Taj Hotels Resorts and Palaces 15 years ago under the mentorship of the group’s acclaimed executive chef, Hemant Oberoi.
As the chef at the Masala Kraft, Shyam was instrumental in helping to develop the Taj’s four contemporary Indian Masala restaurants, blending traditional flavours with modern cooking techniques.
Prior to coming to Cape Town he headed the celebrated Zodiac Grill at the Taj Mumbai, which won the Times Good Food – Best Continental Restaurant from 2004 until 2009.
His career has taken him around the world and he helped re-launch the Bombay Brasserie in London. He was part of the first Indian Culinary Olympics team, which won a diploma at the 2008 Olympiade der Köche, and participated in the 2002 World Gourmet Summit in Singapore.
Other achievements include winning the International Indian Chef of the Year Competition in Edinburgh and the Best Indian Chef of the year for 2002 – ’03.
Harpreet Kaur is the executive chef at the Bombay Brasserie at Taj Cape Town.
She began her career in 1997 at the Masala Kraft restaurant in the Taj Group’s premier property, the Taj Mahal Palace in Mumbai.
Born in Chandigarh, the capital of Punjab in India, Harpreet Kaur favours Sarason Ka Saag,a Punjabi dish of spinach, mustard leaves and spices, and Indian vegetarian food in general.
She’s passionate about regional Indian cuisine and has combed the subcontinent researching flavours and traditional recipes. It’s knowledge that she’s put to good use during a career at some of Taj’s top restaurants as well as a stint cooking for the former Indian Prime Minister.
As a culinary ambassador she’s promoted Indian cuisine in Bangkok, Frankfurt, Zurich and New York and represented Taj at the 2005 World Gourmet Summit in Las Vegas.
For more information or to make a reservation, email us at firstname.lastname@example.org call us on +27 (0)21 819 2000.