Chandigarh, Apr 30: Taj, the iconic brand from Indian Hotels Company (IHCL), unveiled Tradition to Table, a collection of recipes curated by Taj chefs inspired by and dedicated to their first teachers in the kitchen, their mothers.
For over a century, Taj has been an enduring presence in the hearts and minds of its guests. As a custodian of India’s culinary heritage, Taj has played a defining role in shaping the country’s dining culture. From introducing India’s first 24‑hour coffee shop, Shamiana, and Mumbai’s first licensed bar, Harbour Bar, to pioneering global cuisines through Golden Dragon and Wasabi by Morimoto, Taj’s kitchens have consistently reflected both tradition and innovation and the spirit continues with contemporary dining experiences such as Loya in Delhi, Mumbai and Bengaluru.
Tradition to Table brings together recipes from homes across the country, the compilation reflects the diversity that Taj has celebrated for over 120 years. Spanning regions from Gangtok in the North East to Srinagar in the North, Jaisalmer in the West and Chennai in the South, the book brings alive flavours shaped in family kitchens and carried across generations. Rooted in Tajness, these recipes reflect the warmth and care that have long defined Taj’s approach to hospitality.
Aligned with IHCL’s purpose‑led approach, the royalties from the sale of Tradition to Table will be directed towards IHCL’s CSR efforts.
Published by Rupa, the book will be available across book stores in India.
