Built for sharing and made for indulgence, Taj Rasoi at Al Messila, A Luxury Collection Resort & Spa, is where Sirine Boudjadi experienced Indian comfort food through generous curries, pillowy naans and fragrant rice dishes.

When a restaurant promises ‘fine-dining Indian’, you brace yourself for the usual: polite service, muted seasoning, flavours softened for an international crowd. Taj Rasoi flips that script from the very first minute. We haven’t even reached our table when Srikanth, the manager, stops us with a welcome drink: a black tea infused with apple and chai-style spices. Spa energy, in a restaurant!

Taj Rasoi focuses on North Indian cuisine, but the room deserves its own moment. High arches, rich wood, marble details, plush teal chairs and crisp white linens… It’s giving modern palace, not boring hotel dining. Elegant, yes, but with warmth and personality. As we wait for the starters, papadoms hit the table. Ultra-crispy, lightly peppery and served with a trio of dips that actually make us pay attention: sweet-and-tangy tamarind, super-smooth mint yoghurt and mango pickle bringing a sharper, spicier kick.

From Delhi Streets To White Tablecloths

Kicking things off is the Aloo Papdi Chaat, a street food classic especially popular in Delhi and across the Punjab region. This is traditionally eaten as street food, the kind you’d grab in the early evening while walking around with a cup of chai. Taj Rasoi gives it a polished, sit-down glow-up. The base is a mix of crispy flour crackers and soft potato, layered with yoghurt, tamarind, mint chutney and fresh pomegranate. It’s tangy, creamy, crunchy and lightly sweet all at once. The trick is to mix everything together so you get the full hit of flavours in every bite.

Then come the grills and this is where Taj Rasoi flexes. The Kandhari Murgh Tikka is everything we want from a proper chicken starter: yoghurt-marinated, spiked with pomegranate, chilli and cumin powder, then cooked over charcoal for that smoky edge. The team strongly recommends dipping it into the mint chutney (the one served with the papadoms), and they’re right, it lifts the whole thing. The Sunehra Jhinga does the same magic with prawns. If you’re a seafood person, this is an obvious choice.

Comfort Food, Turned All The Way Up

Murgh Makhani (aka butter chicken) is the obvious crowd-pleaser, and here it’s treated with the respect it deserves. According to Srikanth, it’s the venue’s most ordered dish and it’s easy to see why. The sauce hits that sweet spot between tomato acidity and buttery richness – creamy, indulgent and dangerously easy to keep going back to. If butter chicken is the comfort zone, Champaran Bhuna Gosht is where things turn bolder. This lamb dish from the Bihar region is cooked in a robust house masala that brings heat, depth and a slightly tangy edge. If you like your curries with attitude, this is your order.

Vegetarians, you’re very much invited to the party. The Thirke Ke Dal, one of the chef’s signatures, easily holds its own alongside the meat dishes. Black lentils are cooked overnight, then finished again in the morning with butter, creating a deep, velvety dal that tastes like it’s been loved for hours, because it has. From there, the table naturally fills out with rices, and here they’re more than just supporting acts. The Jeera Rice, scented with roasted cumin and topped with crisp brown onions, is a guest favourite for a reason: fragrant, light and the perfect counterpoint to richer sauces. The Biryani one brings deeper spice and aroma, with basmati cooked directly with masalas for flavour in every grain.

Pro tip from the team: start with the meat curries and garlic naan, move on to butter chicken with butter naan, and finish with rice. Solid advice!

Ending On A Sugar High

Desserts at Taj Rasoi stick to Indian classics. No fuss, just rich, comforting, time-tested favourites. The Gulab Jamun is served warm, made from cottage cheese and flour, fried until golden, then soaked in sugar syrup. The Ras Malai goes in a softer, more delicate direction: homemade-style cottage cheese dumplings are bathed in saffron-infused milk and finished with nuts. Alongside, Mango & Saffron Lassi, a thick, creamy street-style yoghurt drink, makes its appearance. Refreshing and nostalgic, it’s exactly what we want after our meal.

Just when we think we’re done, Taj Rasoi sends us off with a traditional Indian digestif ritual: fennel seeds to chew at the end of the meal. It’s not just for show as fennel is used to aid digestion, freshen the breath and gently reset the palate. A small but thoughtful final touch that feels entirely in character for a restaurant that cares about the full experience, not just the plates. ✤

GO: CALL 4445 0000 FOR MORE INFORMATION OR TO MAKE A BOOKING.