Tradition to Table Recipe Collection Launched

Taj’s Tradition to Table Brings Home-Style Recipes from Across India

Taj Hotels, part of Indian Hotels Company Limited, has introduced Tradition to Table, a curated collection of recipes developed by Taj chefs and inspired by their early kitchen influences, particularly family cooking traditions.

The collection reflects Taj’s role in documenting and presenting Indian cuisine over the years. Its restaurants have contributed to shaping dining experiences in the country, from early concepts such as Shamiana and Harbour Bar to specialised cuisine-led restaurants like Golden Dragon and Wasabi by Morimoto. This approach continues through newer dining formats such as Loya, present in cities including Delhi, Mumbai and Bengaluru.

Tradition to Table brings together recipes drawn from households across different parts of India. The book spans regions including Gangtok, Srinagar, Jaisalmer, and Chennai, presenting dishes that have evolved in family kitchens and been passed down over time. The collection reflects regional diversity while maintaining a consistent focus on familiar, home-style cooking.

The initiative is aligned with IHCL’s broader approach to community engagement. Royalties from the book’s sales will be directed to the company’s CSR programmes.

Published by Rupa Publications, Tradition to Table will be available at bookstores across India.

For more travel and tourism content, follow Safari India.