Authentic Indian flavors await at Café Kaffe — the Indian Feast ends April 30

▲ The Indian Feast at Café Kaffe runs only until April 30. (Photo courtesy of Grand Hyatt Taipei, the same below)

Travel Center / Comprehensive Report

When it comes to Indian cuisine, it’s not just about curry dishes. From April 18 to 30, the popular buffet restaurant Café Kaffe at Taipei Grand Hyatt is presenting the “Indian Feast,” featuring authentic home-style Indian dishes curated by an Indian chef. Dishes such as lamb galouti kebabs, Tandoori chicken, chicken masala rice, Indian coconut pancakes, and a stewed mixed vegetable medley offer a true taste of India.

In the name of the lamb galouti kebab, “galouti” means “to melt in the mouth,” while “kebab” refers to grilled meat. Just from the name, you can imagine how this dish is incredibly tender and delicate, with a slightly charred aroma.


▲ Chicken masala rice.


▲ Tandoori chicken.

“Tandoori” refers to a type of clay oven where dough is stuck to the inner wall and cooked at high temperatures. The meat cooked in a Tandoori oven is known for its slightly charred, crispy skin and tender yet non-greasy texture. Tandoori chicken involves marinating chicken thigh meat with yogurt, a blend of spices, chili powder, and other seasonings before cooking it in the Tandoori oven for about ten minutes, after which it is served.

The word “masala” means “a mixture of spices,” so there is no fixed recipe or proportion—it varies according to individual or regional tastes. Chef Stannen noted that commonly used spices include black pepper, white pepper, cinnamon, nutmeg, cardamom, bay leaves, cumin, chili, cloves, and turmeric. To suit Taiwanese palates, the chicken masala rice has been fine-tuned multiple times to enhance its accessibility.


▲ Lamb galouti kebabs.

At first glance, Indian coconut pancakes may remind you of Taiwan’s traditional snack “mài jiān” (wheat pancakes), but their crust and the stewed mixed vegetables inside also give off the vibe of a thicker version of a spring roll.