Taj Mahal Indian Cuisine

The tandoor is a barrel-shaped, pit oven made from an amalgam of special clays, oils, and natural binding agents. this form of cooking has evolved over the centuries, when the first oven was a hole in the ground, with clay patted on the walls to keep the hole from caving in. the fuel used was cow chips or camel dung, with a mixture of straw. over time, this fuel was changed to wood charcoal. the food, whether it be chicken, lamb, beef, shrimp, or fish, is marinated for a minimum of twelve hours in a special blend of spices

Paneer is a mild cottage cheese pressed in our kitchen. It is of firm texture and a mild bite

steamed rice patties, lightly spiced and tangy lentil soup simmered with vegetables, lentil donuts

served with sambar and coconut chutney Indian pizza with various toppings; a south Indian specialty

served with sambar, coconut chutney, & potato. light and low calorie crepes from rice and lentils, a real south Indian mouth watering treat

soft, fluffy, crusty, layered, whether plain or stuffed, are cooked to order on the walls of the tandoor. stuffed breads make great appetizers

biryani's are similar to jambalaya, they tend to be less oily and have a nice mix of vegetables and meat made with basmati rice and served with cucumber raita

Indian desserts, like the curries and tandoori dishes, are unique in themselves. they are labor intensive, yet well worth the effort