Taj Krishna invites you to an extraordinary dining experience that is a confluence of cuisines accompanies with the finest of Whiskeys on the 31st August 2012.

Situated on Banjara Hills Road No 1, Taj Krishna is arguably one of the most distinguished addresses in the city. The hotel is distinguished with a culinary repertoire of distinct dining destinations. Authenticity, excellence in service, artistry and innovation in cuisine and a receptive, warm ambience come together to create a dining experience that makes it the most preferred luxury hotel in the city.

Taking the luxury quotient further exclusive dinners at Taj Krishna, are crafted and hosted by internationally acclaimed experts such as Sandeep Arora, Director of Spiritual Luxury Living, South Asia’s premier International luxury Spirits & Whisky Management Company. Sandeep is a certified Ambassador of Whisky.ng studied whisky in Scotland. He is instrumental in introducing the concept of Rare Whiskies to India, in 2003.

As a Whisky expert, he is also the exclusive Indian Representative for Whisky Magazine, UK (the world’s best read whisky magazine) and Whisky Luxe, (world’s finest luxury whisky experience).

The Icons of Whisky, the most celebrated whisky awards in the world were introduced to India, by Sandeep Arora, in 2008. The art of Whisky & Food pairing were also introduced by him in 2007.

The latest initiative of Private Whisky Bars is the first of its kind in South Asia. Sandeep is proposing to launch Whisky Tourism in autumn 2012. He also holds private Whisky Appreciation Sessions for select individuals and undertakes Malt Whisky Trails and master class in Pairing Whisky with Food (perhaps for the first time being done in India) & creates Experiential Interactions.

Guests at Taj Krishna can revel in the sensory examination of the rare Whiskeys and discover themselves the hidden flavors with district characteristics; the perfectly paired courses are a connoisseur’s delight. Taj Krishna is all set to offer an array of Whisky’s from exclusive cellars from around the world.

The menu for the evening is specially curated by Executive Chef Nitin Mathur showcasing the very best of the culinary landscape of Hyderabad with starts like Gilafi Seekh Kebab(charcoal grille succulent lamp kebabs), Tandoori Broccoli, Shikampur Kebabs, Zimikand Shikampur (Indian spiced yam gallettes), Kareli Roganjosh (tender lamb morsels in rich onion curry) Nizam Handi. The menu is created in keeping with the essence of the whisky, their versatility and profusion of aromas.

Attended by connoisseurs, enthusiasts and adventures, the dinners at the hotel reflect the increasing consciousness of the global trends in gastronomy that guests expert on 31st August 2012.