September 10, 2019

Bombay Brasserie at Taj Cape town has news.


Executive Chef David Tilly and his team of Indian Chefs present you with a riot of flavours from all four corners of India

Having shared a snapshot of how the new and sumptuous Bombay Brasserie will present itself in terms of its design and new look, Executive Chef David Tilly now gives us a taste teaser of the restaurant’s revamped menu at Taj Cape Town’s signature fine dining Indian Restaurant.

Invariably, Indian recipes draw upon local and seasonal spices, herbs, vegetables, fruits and are regional in style and flavour. While Bombay Brasserie is strongly influenced by North Indian cuisine, Chef David and his team have devised a menu that includes all styles of Indian food in a bid to give patrons a true flavour of the rich sub-continent right in the heart of Cape Town. Chef David says the most interesting addition to the new menu is the selection of small plate dishes. “These will give diners the chance to experience a sample of Indian street food and we believe this will be something unique for Cape Town.”

The new Bombay Brasserie menu still includes firm favourites, such as Adraki Masala {Karoo lamb chops} and Chicken Tariwala {home favourite chicken curry enhanced with fenugreek}. Eight new star dishes have been added, including Baingan Bharta {clay oven smoked Aubergine crush with crumbled feta} and Tikka Masala {Charred Tikka, fenugreek, onion and tomato sauce}.
Drawing on his extensive expertise in a tasting, experimenting and appreciating a kaleidoscope of culinary experiences, Chef David and his team of Indian chefs will use and fuse only the best locally sourced ingredients and the finest imported spices from India. The new Bombay Brasserie menu is perfectly balanced by authentic dishes laced with a contemporary flavour and will delight both palate and imagination.

Executive Chef David Tilly

French-born and discovering his love for food at a very early age, David developed his passion and talent as he travelled the world gaining experience in some of the world’s top restaurants.
Before moving to South Africa, David also worked in London as Sous Chef at Morton’s Club where he took part in the Gourmet Summit Awards in Singapore and promptly fell in love with Asian cuisine – and hence was the sewing of the first seed of his ongoing love affair for Far Eastern flavours.
When asked if he had a favourite dish at Bombay Brasserie, Chef David said that it is very difficult to pick a few dishes only but he loves all tandoors whatever it is. David and his team have also just recently introduced more local meats such as ostrich, duck and springbok to the menu which make interesting and great dishes.

What sets Bombay Brasserie apart is its authenticity. No more does David have any kind of language barrier, as all five resident Indian chefs speak the same language as he does – the language of spice.
For Taj Cape Town, Chef David manages not only Bombay Brasserie, one of the finest Indian restaurants in Cape Town and the newly renovated Mint Restaurant and Terrace, but also all food aspects for Taj Cape Town in its entirety, from breakfast to dinner, in room dining, large and small scale catering as well as afternoon teas and events.
When David Tilly is not in the kitchens creating magic, David can be found either hiking, fishing, cycling or spending time with his family and has a nugget of wisdom for any aspiring executive chef: “Be prepared, it’s time consuming, nothing falls from the sky, it takes effort but if you love it, go for it!”

Speaking of his time with Taj Cape Town, Chef David said: “I’ve enjoyed every bit of my time in Taj Cape Town, it’s a similar heritage building than the one I was in London but on a smaller scale which gives more time with the chefs and in the kitchen. Not mentioning the climate, the beauty of the city and of course the ocean. I am a coastal born and brought up the boy and I missed the ocean while I was in Delhi, Morocco and London.”

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