I always advocate for the best possible raw materials and try to maintain the integrity of the main ingredients…without masking much.”Ĭurrently, Debika is the Founder and President of A Classic Tours Collection, an immersive tour operator that takes tour participants across continents on unique tour experiences. In Chef Sri’s own words during one of his interviews “It all starts with right ingredients. How about Black Cod coated with cocoa masala topped with Shrikhand (Indian sweet dish made from strained yogurt) placed in a tiny tartlet. Feel like indulging? Enjoy the delicately spiced Foie Gras placed on a Shreemal (Iranian saffron flavored flatbread). Love caviar? Here is Chef Sri’s take on it – Golden Oscetra Caviar, artistically placed on a miniature Appam (South Indian pancake). The naan is a must! It has a twist – it is a bun topped with Alba truffles. Not a pescatarian? Try the whole Roasted Cornish Hen, served with buttery tomato gravy accompanied with a chestnut kichdi (rice and lentil cooked together with some spices) or the spiced pot. Brewed in a savory beurre fondue combination with coconut curry and dry farmed potatoes, poached with perfection in an oil and butter concoction. One of the highlights favored by many patrons is Chef Sri’s famous Maine Lobster - emulating the flavor of the Kerala fish curry.

The menu at Taj Campton Place features two options - a choice of a four course or seven course spread featuring an array of nature’s magical components blended from both land and sea.

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