Symphony on a plate

At The Chef’s Studio, The Taj Mahal Palace, Mumbai, every course is a movement, every flavour a note — orchestrated by Chef Amit Chowdhury in a performance where gastronomy becomes art

Oct 07, 2025, 16:59 IST3 min

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Warm light caresses the table, music swells and softens in harmony with the courses, delicate scents drift through the air, teasing the palate even before a single bite is taken. At the helm of the Chef’s Studio at The Taj Mahal Palace in Mumbai is Chef Amit Chowdhury, the conductor of this culinary orchestra, supported by a virtuoso ensemble—chefs who consult with guests to tailor the me

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The table, which seats six, is a masterpiece: Rosenthal Versace plates beside Limoges porcelain and Riedel crystal. Every wine is carefully chosen, handpicked from celebrated vineyards. Guests can choose to watch the chefs at work, witnessing the magic unfold, or opt to be surprised, letting each course arrive as an unexpected revelation that leaves behind the lingering taste of something

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Amit Chowdhury is executive chef of The Taj Mahal Palace, Mumbai, and oversees a portfolio of 10 iconic restaurants like Wasabi by Morimoto, Golden Dragon & Sea Lounge. He has garnered numerous accolades, and his tables have welcomed heads of state, dignitaries, royalties, and celebrities from around the globe.

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Each guest receives a bespoke menu, created after pre-dinner consultations, slipped into an elegant envelope, with a wax stamp with Chef’s Studio embossed on the cover.

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Les Pagodes de Cos is a 2008 vintage of the elegant Saint-Estèphe wine, and was curated as part of the Taj Private Label Wines. It signals a commitment to both finesse and flavour as the courses progress.

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The tender edible shoot of Manchurian wild rice is enjoyed in Japan mainly during autumn. It is also known as water bamboo, but has a milder, slightly sweet flavour and a crisp yet delicate texture. Highly prized in seasonal and kaiseki cuisine, makomodake can be grilled, simmered, tempura-fried, or pickled. Its subtle taste makes it a versatile ingredient that highlights the elegance of

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Orange cauliflower has natural golden hue from beta-carotene and offers both elegance and nutrition. Its sweeter, creamier flavour and vibrant colour elevate classic preparations, whether served as a velvety purée, lightly roasted or a garnish. Its striking shade remains after cooking, making it a chef’s choice for creating visual contrast and depth.

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Green asparagus is grassy and slightly nutty, while white asparagus has a more delicate, subtle flavour. Peruvian asparagus, both green and white, can be grilled, roasted, steamed, or sautéed, often served as a side dish, in salads, or as part of fine dining plates. Its spear shape makes it a favorite for garnishing and plating, while its flavour pairs well with butter, citrus, hollandais

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Muscovy Duck is prepared through three distinct processes: First, it is sous vide, cooked slowly at a low temperature to preserve its natural flavours; next, it is roasted, developing a robust depth of character; finally it is seared on a lava stone sourced from Mount Fuji in Japan.

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Heirloom tomatoes are sourced from San Marzano near Naples, Italy, and are open-pollinated, non-hybrid tomatoes that have been passed down through generations, often for 50 years or more. Through a Syphon brewing technique, inspired by the precision of Japanese coffee brewing, water is gently heated in the lower chamber, creating pressure that pushes it upward into the upper vessel. Here,

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