Dhruv Dani
6 years ago
During my visit to Ooty, I decided to have my dinner at Taj Savoy on a Friday night. I was staying at Fortune Sullivan, located about 2 kms from this place and came in by rickshaw. The watchman did not allow us to take the rickshaw inside, and he told us to go back we can ask the reception to call us a rickshaw. Upon entering, the restaurant was empty, but was gradually filled up. The staff was very warm in welcoming us. Our meal started off with a basket of bread and salad. The bread was cold, but the server got a fresh warm basket along with the soup we ordered. • Oven Roasted Tomato soup- The consistency of the soup was more like a shorba, but the taste was good. It wasn't too hot, but just the perfect temperature to have it. • Honey Chilli Tofu- Extremely soft tofu tossed in a honey sauce. The taste of the chilli wasn't prominent and it wasn't spicy. The tofu tasted delicious though, but a greater touch of chilli and maybe some toasted sesame seeds would do wonders to the dish. For the mains we went with paneer mutter curry with butter roti. I also wanted to taste something local and was recommended the Avarai Uthaka along with special roti which was made with maida and potato. Both the curries were very good, the portion being sufficient for 2-3 people as well. I especially loved the special roti and called for another portion of it too. The Avarai curry could have been a little better though with some more spices. After paying the bill, we went to the reception but were shocked and disappointed when the lady told us they cannot help us with a rickshaw. It was 9pm and it was raining as well. I did not expect this kind of service and courtesy from a brand like Taj, who are known for their impeccable service. Nevertheless, we ended up walking in the rain for 10 minutes on the dark, empty road to finally find a rickshaw. I would request the management to provide basic rickshaw services or travel facilities to dinners not staying at the hotel.
daneshnr
7 years ago
There's the Dining Room and the Canterbury Bar. The restaurant still has retained the old style with wooden panels and small windows for the natural light to come in. The staff is very friendly. My friend and I ordered Sweet Corn Chicken Soup, Fried Fish and Chips and Nilgiri Sampler Platter. The soup was just right with little sweetness of the corn and the right consistency. The flavour was sutble and not overpowered by eggs. The Fried Fish and Chips - textbook preparation. The outer coating was crisp and the fish moist. The tartar sauce had subtle lemon flavour with fresh dill sprinkled. It was accompanied by French fries in a small deep frying dish. This is a recommended dish to try. Nilgiri Sampler Platter - a mix of Anglo Indian non vegetarian dishes with the traditional South Indian flavours. This was served in thali-style. Chicken Ball Curry, Mutton Pepper Tawa Fry and Fish Fairways were the main dishes accompanied by refined flour rotis, rice, curd rice, curd, rasam, sambar and gaajjar halwa. The sourness of the fish, tanginess of the mutton and a little sweetness of the chicken always kept your palate in constant awesomeness. Another recommended dish. We thoroughly enjoyed our lunch. Whenever I visit Ooty again this place will be on my top 3 list!
Hema Venkatesh Ramasamy
7 years ago
We had a pizza and a set meal. We started with the pizza and after sharing the slices found hair on the plate. They made a quick change to the pizza. The replaced pizza was actually very good. The set meal was Ok. They do take their time with the dishes so plan to spend some time here and you are kept occupied with some salad, poppadom and bread rolls. But for the hair and some what of an attitude from one of the staff it turned out to be a not so bad experience.
Riticka P Jalan
7 years ago
Had been here multiple times for lunch and snacks..a savior of good food in ooty.. palak papdi kabab, banana smoothie and we wanted to try the local delicacy so we ordered nilgiri kai kai and gassudhoti for the maincourse i am sure you will not be disappointed with the quality and taste of food it was awesome.. the second day we tried some chinese 👌🏻👌🏻..keep some space for desserts coz the best is kept for the end.. chef recommended fig redwine and vanilla desserts 😍 must try.. we also ordered a chocolate platter- every bite of it was yummy 😋
Eattraveleternally
7 years ago
Hiya!🙋🏻Lets Begin!We hv chosen to stay at a property which is 187years old.in 1829 this property was used to be missionary school.1841 it got converted into a hotel.In 1986 tajhotels @tajsavoy #ooty took it over.In all 41 rooms.Some hv just gone under complete renovation. Ambience:The newly furnished & renovated restaurant is done in dark walnut colur.The wood is nilgiri.The artisocratic seating with the complete look gives it,its look from the by-gone era.The renovations,refurbishments hv been done keeping the overall look of the said property in mind. Chef:Chef arun the exective chef under his mantle has a wonderful esteemed team of chefs.Chef nathan does the breakfast service with wonderful delicaies to choose from the laid-out menu which is placed in the buffet.Chef arun has been in this industry since 16years.He is mainly a north indian and conti chef.He also specializes in jain food. Staff:The officating general manager saneej who has come in here as a breath of fresh air and his luck factor has rubbed in tht the part renovations hv started in full flow he runs the place as a well oiled machine.Under the helm of f&b manager mr.omprakash,he has a wonderful team of staff at service.Richie our server is a bundle of energy & quite a foodie himself.Do ask him for reco’s. During our stay we savoured in breakfast & dinners.This review comprises of the same. Kerala Thali;This thali can be savoured on request as it isnt part of the menu. Food:Tomato Rasam:This is made with a thin broth of vegetable stock with finely chopped tomatoes.The pepper hits u at the back of the throat & cumin clears ur nasils & coriander gives the depth.Bearing the hot & fiery it also has the tangy flavour due to tomato. Sambharan:A refreshing yogurt drink which is mildly tangy just how i like it flavoured with shallots,ginger & tempering of curry leaves.A must to drink,drink! Pachakari Mango Curry:This is our fav.This is made with raw mango flavoured with 1st extract of coconut milk. Thakkali Murugukka Curry:Its hard to explain as i was blushing with happiness.This has a variety of spices and drumstick being the primary vegetable & hint of drumstick leaves go a long way.The flavours tht weave into it & other are grated coconut,cumin,fennel & dry redchilli!Party! BeetrootPachadi:This again my fav.This has beaten curd & beet with shallots & ginger.Always an integral part of sadya.This dish falls between a salad & relish. VazhapouThoran:This is a very seasonal dish at ooty but very common at kerala.This is super-food for women.Wht is it?These r banana flowers.This has shallots,greenchilli,garlic & tempering.Delicate need very little spices taste wonderful. Avial:A mixed country vegetable seasonal ofcourse.It has thick extract of coconut milk,curd,cumin,ginger,shallots. VegStew:This bcmes also a global dish relished by all.Coconut milk 1st extract & whole lot of whole spices!Comforting! Paneer Pollichadhu:This is our veg delight to savour the goodness which is otherwise used only in kareeman fish.This is marinated prior in chillipowder,manjalpodi,redchillipowder,wholespice powder.The tomatoes,shallots & kokam r used too wrap the cottage cheese in the above and steamed!I cud eat this weekly. PineapplePayasam:This is fruit flavour.This has fruit base,coconut milk,jaggery,cardomon. Kerala paratha:This is layered & flaky flat bread similiar to laccha paratha in n.india but this being refined flour Appam:Made from fermented rice flour.Light,airy!Go easy!U cud eat 5easily RedRice:Knwn as matta rice.Its parboiled red rice.Chunky! Asian:This was one of those dinners which stays etched in ur memory.They set up a romantic table for 2,in the outer deck lawn with sizzling bon-fire to ward of the cold weather. SpinachGarlicFriedRice:Golden dragon being the 1st asian restaurant in mumbai under the helm of mr.hemant oberoi,the asian eaten at any taj properties the flavours the textures stand out:This had a hint of spinach with garlic just being a hint and not overpowering the rice. Stirfry aubergine in garlic sauce.50% love aubergine,50% dont,so this is a shout-out for the non-lovers.So this has light/dark soy sauce,hint of sugar & hot garlic sauce the minced ginger adds the oomph. Hakka Noodles In Hot Garlic Sauce:This is basics.As we love maggi we love hakka.Its a typical prep with boiled noodles with ginger,garlic,vegetables in soya sauce,chilli sauce & asian spices. Conti:Pesto Grilled Cottage Cheese Steak Spinach:Meat neednt be ur source of protein.This has cottage cheese slab,boiled and cooked spinach shredded with dash of pepper.Pesto sauce adds the needed flavour & sundried tomatoes add depth. Parmeasean Zuchini Boats:These r packed with flavour.Low-carb italian inspired dish topped with cheese coated with bread crumbs.U get the same level of contentment & satisfaction without involving pasta.This has onion,garlic,redpepper just bit of part skim mozarella and sharpness of parmeasean Breakfasts:Uttapam with podi masala:This is a pancake in indian sub-continent.The batter has mix vegetables like carrot,capsicum,onion and the character comes in with podi masala. Pesaratu:This is made with split green lentil.Pre-soaked.This dish hails from andhra pradesh.This has greenchilli,coriander,ginger in flavours.Light and healthy. Oats Upma:One of the healthiest dishes to start the day.This has carrot,greenpeas,beans,ginger.The fragant tempering of udad dal,chana dal add the reqd flavours. Ragi dosa:Crisp,healthy.Made with ragi flour,rice flour,added spices & this had cut greenchillies & fresh coriander neatly cut and put.Stellar! Price Factor:700+taxes for breakfast.1400+dinner. Should u visit?Do u like heritage?Do u like place with history?Do u like pleasent weather which is throughout the year!If u hv ticked yes on all the boxes,plan a trip now. Happy Eating!
₹1500 for two
Armenian, Chinese, European, Italian, North Indian, South Indian
