Celebrating culinary legends – Chef Naren Thimmaiah brings the flavours of Karavalli to Varq, a pioneer of award-winning modern Indian fine-dining<\/p>\n\n\n\n
New Delhi, 27th March, 2023<\/strong>: The timeless Taj Mahal, New Delhi and its award winning restaurant Varq proudly welcomed the culinary legend of the south \u2013 Karavalli from Vivanta Bengaluru, Residency Road. This year, as Varq embarks on its 15th year anniversary voyage, it will feature unique gastronomic pop-ups, new innovations and reinvented concepts in the year ahead.<\/p>\n\n\n\n Varq, symbolic of preciousness, luxury and elegance, is the birth place of modern Indian cuisine in the Capital. Karavalli\u2019s voyage to Varq, was the perfect marriage of authentic Indian south-west coastal cuisine with contemporary flair and artistic presentation. The unique pop-up presented an exquisite experience wherein culinary legend Chef Naren Thimmaiah, from Karavalli, showcased a special coastal menu celebrating authentic flavours and treasured recipes. Celebrated Chef Naren Thimmaiah, Executive Chef, Vivanta Bengaluru, Residency Road said<\/strong>, \u201cI am delighted to return to the iconic Taj Mahal, New Delhi and its renowned restaurant Varq. Karavalli\u2019s coastal delicacies have made their way into the heart of the South and we can\u2019t wait to share our passion with patrons of Delhi-NCR. We take pride in our authenticity, the promise of quality and the connection with our roots. With the capital\u2019s bustling culture of food, there couldn\u2019t have been a better place than Varq, the birth place of modern Indian cuisine in New Delhi, to showcase our special Karavalli culinary art.\u201d<\/p>\n\n\n\n Speaking on the occasion, Chef Arun Sundararaj, Director of Culinary Operations at Taj Mahal, New Delhi said, <\/strong>\u201cWe have been committed to offering immersive dining experiences to our patrons. Varq has been the one stop dining destination for celebrating the unique flavours of India, pop-ups by Michelin Starred Chefs from around the globe and for curating culinary art and innovation. Chef Naren Thimmaiah is a legend in the epicurean world and we are humbled to welcome him once again at Varq. The confluence of Karavalli and Varq will present a tantalizing experience of exotic coastal recipes combined with fine dining with art.\u201d<\/p>\n\n\n\n Chef Naren Thimmaiah has been the face of the iconic Karavalli for over two decades. He holds the distinction of participating in the World Gourmet Summit held at Singapore in the year 2005. In February 2009, at the Government of India, National Tourism awards held at New Delhi, Naren Thimmaiah was adjudged as the Best Chef of India. Economic Times rated Chef Naren Thimmaiah among Top 10 Chefs of India \u2013 5th place. December 2018, Times Food & Nightlife Awards \u2013 Chef Naren Thimmaiah was awarded Chef of the Year. In August 2019, at the Eazydiner Awards, Naren Thimmaiah was awarded The Lifetime Achievement Award. In March 2022, he was recognized among the Top 10 Chefs in India by Culinary Culture.<\/p>\n\n\n\n Chef Naren\u2019s contribution has ensured Karavalli being listed among the finest:<\/p>\n\n\n\n 1. Asia\u2019s 100 Best Restaurants (2022)<\/p>\n\n\n\n 2. 50 Best Restaurants in Asia (St. Pellegrino in 2013 & 2014)<\/p>\n\n\n\n 3. Top 100 Restaurants in the World in the hugely popular FOODIE GUIDE 2014 by Glam Media.<\/p>\n\n\n\n 4. 1001 Restaurants – You must Experience before you Die \u2013 Jenny Linford<\/p>\n\n\n\n 5. The New York Times \u2013 36 Hours \u2013 Asia & Oceania<\/p>\n\n\n\n Venue :<\/strong> Varq at Taj Mahal, New Delhi Lunch <\/strong>: 12:30 PM to 2:45 PM<\/p>\n\n\n\n Dinner <\/strong>: 7:00 PM to 11:30 PM<\/p>\n","protected":false},"excerpt":{"rendered":" Celebrating culinary legends – Chef Naren Thimmaiah brings the flavours of Karavalli to Varq, a pioneer of award-winning modern Indian fine-dining New Delhi, 27th March, 2023: The timeless Taj Mahal, New Delhi and its award winning restaurant Varq proudly welcomed the culinary legend of the south \u2013 Karavalli from Vivanta Bengaluru, Residency Road. This year, […]<\/p>\n","protected":false},"author":1,"featured_media":9222,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9221","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2023\/03\/Chef-Naren-Thimmaiah-Executive-Chef-Karavalli-with-Chef-Arun-Sudararaj-Director-of-Culinary-Operations-Taj-Mahal-New-Delhi-scaled.jpg","post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts\/9221","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/comments?post=9221"}],"version-history":[{"count":1,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts\/9221\/revisions"}],"predecessor-version":[{"id":9223,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts\/9221\/revisions\/9223"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/media\/9222"}],"wp:attachment":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/media?parent=9221"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/categories?post=9221"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/tags?post=9221"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
The uniquely curated presentation included dishes like Malabar Prawn Roast, Meen Porichathu (Shallow Fried Black Pomfret), Calamari Fry, Attirachy Ularthu (Lamb Roast) Chattambade (Fried Lentil Patties), Patrade (Colocasia Leaf Roll), Chevod Balchao (Lobster in Pickled Spice), Alappuzha Meen Curry (Alleppy Fish Curry), Pachakkari Stew (Vegetable Stew), Kashi Halwa (Ah Gourd Pudding) and Ragi Manni (Finger Millet Pudding).<\/p>\n\n\n\n
Dates :<\/strong> 23rd<\/sup> to 25th<\/sup> March, 2023
Price <\/strong>: INR 6000 plus taxes<\/p>\n\n\n\n