NOTE: If you suffer from any allergies please state the allergen note on your selected item so that the kitchen is aware
King Prawn BhajiKing prawns cooked with onion and peppers in spices, served on a flaky pastry.
Shimla MirchBell peppers stuffed with vegetables and chat masla cheese then roasted in a tandoori oven.
ChamCham Chicken (Ian Special)A large chicken fillet (or lamb) stuffed with mince or crushed potatoes and cooked in a combination of spices. (Any strength, just ask)
Chefs Balti Chicken TikkaMarinated chicken grilled in a tandoori cooked in a Balti masala sauce with fried onions, peppers and garnished with fresh coriander.
Chicken AchanakSliced chicken tikka, slightly hot spiced garnished with garlic, green chilies with a dressing of fried potatoes
Chili PaneerPieces of cheese cooked with chilli and a sweet sauce with cumin. Served with roast onions plus red and green peppers
Delight ChickenBreast of chicken marinated in a side of spinach. Cooked in the Tandoori and served with long chilis, long beans and a fresh mint sauce.
Duncan Special ChickenGarnished with garlic, pepper, onion, bay leaf, cinnamon and made medium spicy but any strength on request
Duncan Special LambGarnished with garlic, pepper, onion, bay leaf, cinnamon and made medium spicy but any strength on request
Green MasalaGrilled pieces of chicken cooked with onions, roast peppers and chilis in the chefs special sauce.
Jeera Tikka ChickenMarinated and cooked in a thick sauce with onions, pepper, cumin seed and fresh coriander
Jeera Tikka LambMarinated and cooked in a thick sauce with onions, pepper, cumin seed and fresh coriander
Mirch Bengle Ka SalamThis is an Aubergine dish suitable for vegetarians made spicy with chilis and then softened with cream
Nababi KaraiCarefully prepared in a wok with king prawn, chicken and sheek kebab giving it a medium flavour taste for those who would prefer something special
Noordahani ChickenChicken marinated in authentic spices and cooked in the Tandoori Garnished with roast onion and capsicum
Noorjahani LambLamb marinated in authentic spices and cooked in the Tandoori Garnished with roast onion and capsicum
Special Gata BhunaLamb, chicken and King prawn cooked with onions, green peppers and a variety of medium spices
Spicy LazizBoneless chicken tikka sauted and then fried with onion capchicum, green chilli garlic and ginger. Then mixed with a sauce of tomatoes and saffron flavour
Biriyani DishesThe exact origin of the dish is uncertain In north India different varieties of biriyani developed in the Muslim centers A dish called Berian Pilao was made with lamb or chicken, marinated overnight with dahi, herbs, spices and later cooked It was then served with steamed rice.
Macher ShobjiFresh fish cooked in a thick sauce with ginger, onions, green chillies, tomatoes, broccoli garnished with coriander
Bhuna DishesThe origins of the Bhuna trace back to the Bengal area of northeast India and western Bangladesh. Popular belief states that this particular method of cooking spices was originally used in the preparation of meals for wealthy Indian rulers and aristocrats. The term Bhuna is actually the word to describe the traditional cooking technique whereby spices are fried in very hot oil, until they have formed a paste. Then meat or vegetables are added to these fried spices and then cooked in their juices to bring out it distinguished deep flavours.
Danask DishesDanask is not originally a sub continent dish, its origins lie in Persian cuisine. The meat is first marinated and then cooked in a large saucepan. After the initial cooking many spices are added such as cumin, curry powder coriander and others with lentils.During the cooking the sweetness of pineapple is combined with the sourness of lemon juice to complete the dish.
Dupiaza DishesDopiaza is a Persian word meaning "two onions" according to the legend the dish was created when a courtier of Mughal emperor Akbar Do Piaza accidentally added a large quantity of onions to a dish. It is indeed prepared with a large pieces of onions both cooked in the spices and curry and as a garnish. Onions are added at two stages during cooking, hence the name.
Korma DishesFor most of us Korma now means mild, creamy meat dish, where as the true korma originated out of the Islamic courts of the Moghuls and other Muslim rulers of India over the 10th to 16th centuries. This Korma uses lots of yoghurt and cream with expensive flavourings
Methi DishesMethi or fenugreek seeds and leaves form an important ingredient preparation like dal, parathaor curry. But, what we might not know is that methi is a right reservoir of medicinal properties that imparts many health benefits
Pathia DishesThe Pathia dish has a base both sweet, sour and slightly spicy in flavour. The flavour comes from a mixture of traditionally used Gujarati curry spices, combined with Jaggery, which is a type of cane sugar, and lime juice in the west we have added tomatoes. The heat in the dish is created by the use of fresh green chilli peppers and dried chilli peppers, which combined together certainly gives a bit of a kick
Rogan DishesRogan Josh, An aromatic dish of Persian origin, distinguished by its fiery, red flavoured sauce. Now more popularly associated with the Kashmir area of India, the name is thought to have originated from the word Rogan meaning oil in Persian, and Josh meaning sauce, However the main ingredients include garlic, ginger, cardamom, cinnamon, coriander and cumin. The addition in the west of adding tomatoes is thought to have been to reduce heat.
Sag DishesSaag is made from spinach, mustard leaves, finely chopped with onion green leaves, along with added spices, variations are found all over the regions of India, here at Taj we add other ingredients at the chef's discretion
Duncan King Prawn SpecialGarnished with garlic, pepper, onion, bay leaf, cinnamon and made spicy but available in any strength, just ask
Jeera Tikka King PrawnMarinated and cooked in a thick sauce with onion, pepper, cumin seed and fresh coriander
Jhinga GulnaharJumbo king prawns pickled in fenugreek, ginger and mustard. Then cooked in a spicy yogurt sauce with lemon juice.
Jumbo Sized King PrawnsFamous Bengal tiger king prawns cooked with green chilies and mushrooms in fairly hot spices
Tandoori King Prawn LazizKing prawns grilled in a Tandoori and then combined in a exotic sauce of capchicum, green chilli, ginger, garlic with coriander, cardamom and saffron.
Tandoori King Prawn MasalaTiger King prawns cooked in a creamy sauce with coconut and almonds.
Chicken LazwabThe chicken, after been marinated in a spicy paste is grilled and served with peppers, onions and sivri.
Chicken ShashlicMarinated and charcoal grilled, onions, tomatoes and peppers served sizzling.
Macher Tikka SizzlerA fillet of fish cooked with onions, tomatoes and peppers served with a salad.
Indian dishes may contain nuts or dairy products. If you suffer from an allergy, please take advice first.
All prices include VAT where applicable.