Manhattan’s The Pierre, A Taj Hotel has had a slew of important guests for dinner over the years, including Helmut Kohl, François Mitterrand, Tom Wolfe and Terrence McNally. Mary Tyler Moore and Barbara Walters even held their wedding receptions there. So it comes as no surprise that the hotel’s in-room dining service, led by executive chef Ashfer Biju, is simply stellar.
Regardless of theme (Departures recently hosted an Indian-style dinner at the hotel, documented in the accompanying images), The Pierre is equipped to create an elaborate backdrop for chef Biju’s culinary creations. Fine china, sterling silver candelabras, exotic floral arrangements and rich fabrics create a sumptuous atmosphere.
As for the food, chef Biju works one-on-one with guests to create a bespoke menu matched with wine pairings. A signature Indian Royal Feast, for example, might include lamb kebabs with yogurt filling; spiced shrimp with fenugreek, red chilies and tamarind chutney; Maine lobster with royal cumin, curry leaves and coconut; griddle-baked Indian breads and an assiette of Indian-inspired desserts like gulab jamun cheesecake and khubani ka meetha (a traditional sweet made from dried apricots and often served at weddings).
Dinners can be held in any of the hotel’s 11 Grand Suites. Each has a distinct layout and decor; two of the suites offer generous terraces for outdoor dining. Prices vary depending on menu selection; 2 E. 61st St.; 212-224-7500; tajhotels.com.
