A soulful experience at Souk in Colaba's Taj Mahal Palace

There’s something inherently poetic about a meal that not only satisfies your palate but stirs something deeper—memories, emotions, even curiosity. At SOUK, nestled atop the Taj Mahal Palace in Colaba, that’s precisely what unfolded. The newly reimagined menu under Chef Alaa Alloush is more than a culinary upgrade—it’s a soulful journey through the Levant.

Chef Alloush’s roots in Syria, paired with his experience across the Middle East, shine through in dishes that are ingredient-focused, richly storied, and plated with elegance. His food isn’t just cooked—it’s composed with memory, technique, and heart.

We began with two fresh, vibrant salads—Falafel Salada and Fattoush. While both offered the crunch of fresh lettuce, cucumber, and mint, each had its own character. The falafel, especially, stood out—two styles served over a base of Alexandrian hummus, given a striking pink hue by Turkish chilli. The fattoush was rustic, with twice-cooked pita bread adding a toasty crunch, brought alive with sumac, dried mint, and a drizzle of pomegranate molasses.

The Mazraeat alshamandar followed—an ode to beetroot in its many avatars, contrasted beautifully by creamy burrata and bursts of pomegranate. This was art on a plate—colourful, textural, and refreshingly different.

Then came the dramatic star of the evening—Salt Baked Chicken. Cooked without a grain of salt added directly to the meat, the chicken is instead baked in a salt crust and cracked open at the table. The result? Incredibly tender meat with subtle earthy-salty notes, served with saffron rice and sautéed vegetables. A must-try for both flavour and theatre.

Among the vegetarian mains, the Greek Spinach Pie was comfort food elevated—flaky phyllo encasing creamy cheese, spinach, and mashed potatoes. Think of it as Chef Aloush’s refined take on the classic spanakopita, and it hits all the right notes: crispy, rich, and nostalgic.

We closed our Levantine meal with Muhlabiya, a traditional Syrian milk and rice pudding, delicately flavoured and topped with pistachios. It was followed by Layali Lubnan—literally “Lebanese Nights”—a dreamy semolina and milk-based dessert, lush with cream and nuts. Both were satisfying, not overly sweet, and served as the perfect finale to a meal that lingered long after it ended.

Souk’s new menu feels like a deeply personal diary of Chef Alaa Alloush—written in spices, textures, and tradition. Whether you’re already familiar with Levantine food or discovering it anew, this experience at Souk is nothing short of revelatory.

Lifestyle