Orient Express Menu

Taj Palace, New Delhi

By Vir Sanghvi

Menu of the Orient Express , Taj Palace, New Delhi

Disclaimer : The menu is either received through an e-mail or physically collected from Orient Express , Taj Palace, New Delhi. Hence, the dishes and their respective prices are subject to change, and, not guaranteed by EazyDiner. Kindly check prices with the restaurant before booking a table. The images of the menu shown on the app/website have been watermarked by the EazyDiner logo. Please feel free to download the images, however, refrain from using them for any commercial purpose.

Orient Express : Restaurant Info

₹ 7000 for two
This price is indicative and exclusive of taxes
Today, 06:30 PM to 11:30 PM
Taj Palace New Delhi, Diplomatic Enclave, New Delhi
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  • Two must-have signature dishes are the double-cooked cheese soufflé and the chocolate fondant
  • The backbone of the restaurant is Chef DN Sharma who has been in the kitchen from the very beginning
  • Because the restaurant bought many great wines at relatively low prices decades ago, it has the best value wine list for high quality wines in the whole of India

Vir's Verdict

4.8 /5

Since 1982, India's best and most famous French restaurant. It is a replica of a bogey on the Venice-Simplon Orient Express as revived in the 1980s and though the original concept of serving the food of the regions on the route has now been junked, there is still a sense of grand service and high quality food of the sort you see only in European movies. It remains the place for a big blow-out meal, a birthday or a celebration of any kind. But take lots of money – it ain’t cheap.

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About Orient Express, Taj Palace, New Delhi

The menu of Orient Express is not very lengthy. In short pages it manages to cover many delightful recipes. Start your meal with some soup. They have lobster bisque, essence of roasted chicken, wild morel tea with truffle shavings and Dutch asparagus soup with brioche crisps. Follow that with appetizers like pan seared goose liver with alder smoked salt, foie gras brulee with asparagus foam, balik salmon, scallop carpaccio, crab meat with citrus emulsion, Belgium endive, avocado salad, fig curved fennel salad with three pepper dressing and celeriac, marron chestnut brulee with swiss chard foam. Mains menu covers roasted Chilean sea bass, barbary duck, chicken supreme, Canadian pork lion, sauerkraut, goat cheese ravioli, angus Rossini, seared Canadian scallops, red snapper, porcini, perigord truffle soufflé, new Zealand lamb, roasted eggplant caponata and salsify Jerusalem artichoke cappelletti, tomato salsa.
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