The Taj Mahal Hotel, New Delhi

Won’t recommend anyone to visit Pathetic food Late response from reservation team, even if they pick up the call they used to tell me it’s a wrong number.

We loved our stay at the hotel, the staff were excellent. The rooms were clean and well kept. The shower took some sorting out,but once we figured out how and cold it was really hot. Breakfast was great, and we enjoyed the wedding season from the roof top terrace. I think when we arrived we had a slight culture shock, but we were made to feel at home so quickly by Mirr and his team. We booked a driver for three days, which by Uk standards was extremely good value for money. He also arrange a walking tour with a young man called Sanjun, he was a first class guide, and his life story was amazing.

Extremely happy with theTaj Housekeeping team who made my stay so pleasant with little delights. Thanks to (Chop,Aakshita,Mayank for exceptional services, lead by Armaan 10 th floor

I have recently stayed at Taj Mahal, Delhi with my wife to celebrate our 6th Marriage anniversary and it was a phenomenal experience. Even before we reach the hotel, the reservation team connected with me over mail to understand our preference and surely they over delivered. On arriving the property, it was a pleasant and seamless experience E2E. We got Taj Club Suite room which was amazing in itself and coming to food & services there was no room for complaint. Special thanks to Kriti Sharma, Floor Manager & Puneet Relan, Asst. Restaurant Manager - Machan for making our stay even more amazing . Thank you Taj team for such a memorable experience on our special day.

Last night, I finally reclaimed a piece of my past—an indulgent plunge into the nostalgia of Machan at The Taj Mahal Hotel, Delhi. What a sublime throwback it was. I respectfully beg to differ from those who claim Machan has changed. Yes, the aesthetics may have evolved, but the soul, the vibe, and most importantly the food remain gloriously intact—if anything, elevated. A heartfelt salute to Chef Deepak and Chef Salem, who ensured we were fed like royalty. Every dish was a masterstroke: the ethereal ebi tempura, indulgent pizzas, delicately crafted dim sums, soul-warming Thai curry, and a nihari so tender it dissolved at first touch. And then came the bull’s-eye—wicked, decadent, and every bit as unforgettable as it was during my TMTP days. My gratitude also extends to Chef Kaushik Misra—under his stewardship, the kitchen is not merely performing, it is thriving. Machan is rocking, unapologetically so. It would be an absolute injustice not to applaud the magician behind the Rick's Bar, who poured nine flawless Picantes—each one impeccably balanced, arguably the finest I’ve ever had. He nailed it, every single time. I left satiated, stirred, and already yearning to return. Some legacies don’t fade—they simply age beautifully.