Taste Back Bay’s Favorite Plates Courtesy of Taj Boston Chefs

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Taj Boston—the landmark hotel just steps from the Public Garden—is famous for more than its lavish accommodations and stunning décor. After all, when it comes to unique, luxury dining experiences, it’s clear their contemporary Cafe’s duel menu of Indian and American cuisine  takes the cake.

With two kitchens, an on-site a butcher, and in-house pastry shop, pull up a chair and discover Boston’s best contemporary American and Indian cuisine, courtesy of Taj Boston’s Executive Chef, Andrew Beer, Indian Specialty Chef, Gurminder Gidda and Pastry Chef, Robert Alger.

Meet Executive Chef, Andrew Beer.

Executive Chef Andrew Beer brings decades of experience in notable kitchens and a well-rounded knowledge of American cuisine to his role as Executive Chef of Taj Boston. A Massachusetts native, Chef Beers combines his passion for New England fare, expertise in the kitchen, and unique technique to contemporary American, he brings a new spin to Taj Boston’s acclaimed culinary program.

What’s your favorite Taj Boston dish right now?

The very clean, sweet, and savory Watermelon Salad with marinated goat cheese, crunchy olive and frisee Crunchy Olive is my favorite appetizer at the moment. It makes for a perfect, summery starter with its juicy, fresh taste and garnish. For a main dish, the Pork Belly is a favorite, with its more complex yet also very clean and summery seasonings—served with corn puree and garnished with a mix of cilantro, bean sprouts and Asian pear with lime vinaigrette.

Meet Indian Specialty Chef, Gurminder Gidda

Indian Specialty Chef Gurminder Gidda began his career with the Taj group in 2005 as a Hotel Operations Management Trainee at the Taj Mahal Palace Mumbai. After gaining years of practice in acclaimed kitchens overseas, Gidda brought his expert knowledge of Indian cuisine to the United States at Taj Boston in 2011. Using local ingredients and traditional Indian tools like a tandoori oven to create authentic specialties in Taj’s kitchen, he embraces every aspect of the work he loves and enjoys working with the culinary team to make Taj Boston a leading dining destination.

What’s your favorite Taj Boston dish right now?

The Dum ki Nalli (also known as Lamb Shank Curry) is a real favorite. Hot lamb shanks are cooked to perfection and served in potato baskets on a bed of saffron pilaf garnished with coriander sprig. It’s a true Indian classic, elegantly plated and presented in Taj Boston’s luxury setting.

Meet Pastry Chef, Robert Alger.

Bringing more than two decades of experience creating high quality American and European desserts, wedding cakes, pastries, and chocolate and sugar showpieces to his role as Pastry Chef at Taj Boston, Chef Alger is charged with designing inventive confections for The Café, The Bar, Afternoon Tea, seasonal Sunday Champagne Brunch, 24-hour in-room dining and corporate meeting and private social events.

What’s your favorite Taj Boston dish right now?

With the assortment of decadent desserts always changing up, a steady favorite is the Crème Brulee. Served warm from the kitchen with a variety of fresh berries and a wafer, this enticing classic is a truly delightful treat most anyone will save room for—complete with all its toppings.

Discover your favorite Taj Boston dish and experience world class New England and Indian cuisine in Boston found nowhere else.

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