Taj City Centre Gurugra, Varq unite for taste

Taj City Centre Gurugram, is set to host an extraordinary culinary experience by bringing Varq – the celebrated modern Indian dining restaurant from Taj Mahal New Delhi, to its iconic Culina 44 – The BBQ. Taking place from 16^th to 18^th January 2025, the exclusive pop-up event will offer guests an opportunity to indulge in a perfect blend of traditional Indian flavours and contemporary culinary artistry, merging the excellence of both Taj Mahal, New Delhi and Taj City Centre Gurugram.

With its vibrant ambiance and unmatched hospitality, Culina 44 – The BBQ complements the culinary mastery of Varq, creating a distinctive atmosphere that elevates every dish, creating an unforgettable experience. Renowned for offering exceptional service, both Varq and Culina 44 – The BBQ are collaborating to ensure that each guest embarks on a gastronomic journey filled with exquisite flavours and refined luxury.

Through a dynamic collaboration between Chef Ankit Vig, the innovative and artistic mind behind Varq at Taj Mahal New Delhi, and Chef Deepak Chhimwal, the talented Executive Chef at Taj City Centre Gurugram, this unique pop-up event brings modern Indian cuisine to life. Chef Vig’s mastery of redefining traditional flavours through creative interpretations blends perfectly with Chef Chhimwal’s expertise in elevating culinary experiences. Together, they transform every dish into a work of art, where flavour, artistry and luxury converge harmoniously.

Guests will be treated to both an à la carte menu and a specially curated five-course journey, allowing them to indulge in a spectrum of flavours that reflect Varq’s signature blend of creativity and authenticity. Notable dishes include the Jasmine and Gin Prawn Tikka, which offers a refreshing twist on the traditional prawn tikka, and Palak Patta Chaat, bringing a delightful contrast of flavours. The Dilli-6 Chicken Curry, inspired by the bustling streets of Old Delhi, offers a traditional favourite with a contemporary interpretation. Other highlights include Tirfal Masala River Sole, marinated with Sichuan pepper, and Tomato aur Jaitoon ke Kofte served in a fresh green spinach sauce.

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