Our Cuisine and the Secrets Behind






Tandoori Chicken Masala		 The secrets of the Indian cuisine and thus also of TAJ MAHAL's cuisine are on the one hand based on the extraordinary variety and well-balanced combination of precious spices. These famous mixtures of roasted, ground and very healthy spices are called in general "Masala" for which every house-wife and chef in India have their own strictly guarded recipes.
Taste coriander, cumin, black pepper, cardamom, cinnamon, cloves - and many more spices - in our "Garam Masala" (hot and spicy mixture, translated literally) as we use it e.g. in our lamb dishes such as Rogan Josh.

On the other hand and in the first range the secret is how to treat these mixtures of spices properly in the cooking process so that their flavours will develop fully and perfectly.

For this purpose our Indian chefs in TAJ MAHAL restaurant exclusively use a pan on the open fire or the "Tandoor", i.e. the traditional Indian charcoal oven which is conically shaped and has a hollow covered with fired clay and charcoal / firewood lit on its base. Tenderly marinated and superbly seasoned portions of meat, fish and vegetables are either prepared on a spit directly on top of the blazing heat or in a pan on the oven.
At the same time the Tandoor also serves as an oven for baking bread: the famous flat Nan-bread made of yeast-dough is stuck to the interior walls heated from the burning ash and baked tenderly within a few minutes.

Enjoy Your Meal !