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and master bath perched at the very top of the suite evokes the romance of a seafaring sojourn.

The Maratha & Lotus suites have their own integral leitmotif, paying homage to the great warrior tribe The Taj has long been considered a culinary pioneer in Indian gourmet circles, a nd The Taj Mahal Palace is where it all began. From age-old favourites to contemporary palate pleasers, the hotel offers a varied and luxurious dining experience, encompassin g the worlds favourite cuisines. At Souk, patrons can savour the finest flavours from the East Mediterranean, alo ngside the stunning rooftop view of the city harbour. At Masala Kraft, ancient Indian c ulinary fare is revived with a contemporary twist. At Wasabi by Morimoto, traditional Japanese cuisine is given a chic modern flair . The hotel has some of the finest dining experiences at the Golden Dragon Indias f irst authentic Sichuan restaurant and the Zodiac Grill serving the finest of European cuisine. Sea Lounge the elegant eatery, Aquarius the poolside restaurant, Starboard the lively maritime bar and the iconic Harbour Bar Mumbais very first licensed wateri ng hole are the other popular dining and drinking spots at the hotel. The Harbour Bar and Wasabi have been fully renovated by Europes leading designers Rockwell Group and the Golden Dragon has been renovated by LTW Group from Malays ia.and master bath perched at the very top of the suite evokes the romance of a seafaring sojourn. The Maratha & Lotus suites have their own integral leitmotif, paying homage to the great warrior tribe The Taj has long been considered a culinary pioneer in Indian gourmet circles, a nd The Taj Mahal Palace is where it all began. From age-old favourites to contemporary palate pleasers, the hotel offers a varied and luxurious dining experience, encompassin g the worlds favourite cuisines. At Souk, patrons can savour the finest flavours from the East Mediterranean, alo ngside the stunning rooftop view of the city harbour. At Masala Kraft, ancient Indian c ulinary fare is revived with a contemporary twist. At Wasabi by Morimoto, traditional Japanese cuisine is given a chic modern flair . The hotel has some of the finest dining experiences at the Golden Dragon Indias f irst authentic Sichuan restaurant and the Zodiac Grill serving the finest of European cuisine. Sea Lounge the elegant eatery, Aquarius the poolside restaurant, Starboard the lively maritime bar and the iconic Harbour Bar Mumbais very first licensed wateri ng hole are the other popular dining and drinking spots at the hotel. The Harbour Bar and Wasabi have been fully renovated by Europes leading designers Rockwell Group and the Golden Dragon has been renovated by LTW Group from Malays

ia.and master bath perched at the very top of the suite evokes the romance of a seafaring sojourn. The Maratha & Lotus suites have their own integral leitmotif, paying homage to the great warrior tribe The Taj has long been considered a culinary pioneer in Indian gourmet circles, a nd The Taj Mahal Palace is where it all began. From age-old favourites to contemporary palate pleasers, the hotel offers a varied and luxurious dining experience, encompassin g the worlds favourite cuisines. At Souk, patrons can savour the finest flavours from the East Mediterranean, alo ngside the stunning rooftop view of the city harbour. At Masala Kraft, ancient Indian c ulinary fare is revived with a contemporary twist. At Wasabi by Morimoto, traditional Japanese cuisine is given a chic modern flair . The hotel has some of the finest dining experiences at the Golden Dragon Indias f irst authentic Sichuan restaurant and the Zodiac Grill serving the finest of European cuisine. Sea Lounge the elegant eatery, Aquarius the poolside restaurant, Starboard the lively maritime bar and the iconic Harbour Bar Mumbais very first licensed wateri ng hole are the other popular dining and drinking spots at the hotel. The Harbour Bar and Wasabi have been fully renovated by Europes leading designers Rockwell Group and the Golden Dragon has been renovated by LTW Group from Malays ia.

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