For me, the fascination with Titanic started like with most people who watched James Cameron enthralling saga in 1997. One that propelled Leonardo Di Caprio to fame, grossed the box offices and took the Academy Awards by a storm. The tragic story of RMS Titanic brought a perspective of a different era to the 90s. At the time, the ocean liner was designed like a work of art. From the grand staircase, reception room, the open deck, Turkish bath and a lot more. The passenger facilities aboard the Titanic were designed to meet the highest standards of luxury – emulating some of the premiere hotels of the time. Where such grandeur and opulence were in the picture, extraordinary dining experiences and elaborate feasts at every meal was but expected.
ITC Windsor has brought together a tribute recreating the last meal served on board. The Titanic’s first-class menu was recovered, and published. And this menu has been abridged and adapted to be served at Raj Pavilion all August. This abridged version of the Titanic menu is being served in a 3-course plated format for lunch and to further ease matters, many of the menu items are featured on the buffet during dinner. Tapash and I were invited by Simonti for a tasting of this promotion, and it sounded both intriguing and fascinating. So last weekend we headed to this amazing property and were ushered into the bright and regal Raj Pavilion. The tables, serve and glass ware were setup to perfection, the menu on vintage paper – this was an emulation done to the finest details.
The first course had two choices – asparagus salad and poached salmon. The asparagus salad came in bright colors of sliced beetroot, carrots and cucumber in a carpaccio like presentation with champagne vinaigrette. The salmon was beautiful. In mousseline sauce topped with cucumber – soft and translucent pink in the middle – great flavors, perfect texture. To pair this course – I opted for the Campo Viejo Tempranillo Blanco. A light, fruity and refreshing white wine from Rioja. While Tapash had the Niel Joubert Sauvignon Blanc – a new world wine, almost colorless, that had a nice body, delicate aromas, long fruity finish.
The second course had three options – a vegetable marrow farcie with nicoise salad, galantine of chicken and grilled mutton chop. We opted for the second and third dishes. The French chicken had a side of potato and minted green timbales. The grilled mutton chops were a beauty, with a generous serving of turned vegetables and parmentier potatoes. The portion sizes were sumptuous, plated neatly and with a balance of meat and the sides. For the mains, we all had the Campo Viejo Tempranillo. Bright on the color like a ripe red fruit, with a vanilla and spicy finish, quite enjoyable.
The Last Word
The Raj Pavilion is in a glass covered regal setting. Like an English Garden Glass House and inspired by the Lalbagh Gardens. And a menu recreating the RMS Titanic’s last meal served possibly couldn’t have been designed to be at a better surrounding. The menu has been carefully curated and designed by Chef Akshraj Jodha. And it takes elements and recipes from the dinner served to the first-class passengers, in a modern format. This menu is on until 31st August, and the set menu is priced at 1550 + taxes. The experience and food are resplendent, I highly recommend it!