Anise, the all-day dining restaurant at Taj Coromandel, is hosting a Diwali brunch on Sunday, 8 November. The spread draws on festive recipes, royal kitchens and regional specialities from across India.
What to expect
Starters include Paneer Khurchan Tartlets, Lucknowi Galouti Kebab on mini sheermal, Murgh Reshmi Kebab, Tandoori Jhinga and Fish Amritsari.
Among the vegetarian mains are Paneer Lababdar, Dum Aloo Banarasi, Subz Navratan Korma, Dal Bukhara, Malai Kofta, Kathal Masala and Bharwan Mirch. The non-vegetarian side features Nalli Nihari, Gosht Rogan Josh, Murgh Makhani, Murg Dum Qorma, Alleppey Fish Curry and Hyderabadi Dum Ka Murgh. There’s Hyderabadi Mutton Biryani, Subz Dum Biryani and Zafrani Pulao too, with warqi parathas, Amritsari kulchas and roomali rotis.
Live counters add to the fun: a Diwali Chaat Bazaar with palak patta chaat, dahi bhalla, raj kachori and matar ki chaat, a kebab and tandoor grill, and a dum biryani kitchen.
The dessert table mixes classic mithai, such as Kesar Kaju Katli, Pista Lauj, Anjeer Roll, Ghewar, Badam Halwa and Shahi Tukda, with a few modern twists: Saffron Pistachio Cheesecake, Gulab Jamun Tiramisu and Rasmalai Tres Leches.
Know before you go
Where: Anise, Taj Coromandel, Chennai
When: Sunday, 8 November 2026, 12:30 pm to 3:30 pm
Price: INR 3,000 plus taxes per person
Reservations: +91 44 6600 2827 or +91 78248 62310
Planning your Diwali? See all our festive picks in the Diwali 2026 Guide: brunches, hampers and ways to celebrate.
Also read: Taj Coromandel, Chennai, Unveils Its Diwali Hamper Collection
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The Daily Brunch is one of India’s top luxury travel and hospitality publications. Since 2016, we have reported on luxury hotels, fine dining, chefs, wellness and travel, from cities and resorts across India to destinations around the world. Learn more about us.
Image courtesy of Taj Coromandel.
The Daily Brunch editorial team, led by co-founder Anju Anna Alex, has written about luxury hotels, restaurants, chefs and travel across India and beyond since 2016, with stories told through the people behind them.
