Our bouche amuse (starter) of freshly cut vegetables and crisp, mini papadums sided by a tomato garlic sauce. Taken at the Dera Restaurant, Taj Hotel Chandigarh (India). Read more about our visit to Chandigarh. © UncorneredMarket.com
Head chef Rajan Sharma watches his chapati master give us a lesson in how to make chapatis at the Dera Restaurant, Taj Hotel Chandigarh (India). Read more about our visit to Chandigarh. © UncorneredMarket.com
A symphony of sweet, salty and sour pickles and chutneys grace our table at the Dera Restaurant, Taj Hotel Chandigarh (India). Read more about our visit to Chandigarh. © UncorneredMarket.com
