Before we embark on this next leg of our journey, we would first like to pay tribute to the person who made all of this possible-The late Chef Anil Sud.
Mr. Sud was an honorable, brilliant and compassionate individual. He was very passionate about his craft and it was evidenced in his food. He was an extraordinary chef and a great human being. It is with great pride and humility that we take up and continue to carry on his legacy.
Taste of India “Authentic Indian Cuisine & More” Taste of India Restaurant & Bar
India-Land of Spices and Land of Bonding where different cultures, ethnicity, diversity and especially different cuisines bond to make a unique place in the world.
The uniqueness of Indian Cuisine comes from the Taste evolving over many centuries and diversity of different cooking techniques and of many nationalities and cultures. A vast spectrum of flavours is created by the judicious and inventive use of spices resulting in a world renowned and truly delicious cuisine.
We take you to on a Journey to the elaborate dishes of the north, which was inherited from the Moguls, who invaded India from Persia in the sixteenth century. Many Mughlai dishes such as pulao’s (pilafs) and biryanis (rice & meat creations) are rich and lavish due to the ingredients used and of course we travel to Southern India where we highlight Hyderabadi Biryani’s to Chettinad & Udipi Cuisines. Other Indian specialties include kebab and tandoori dishes, which are cooked in a special clay pot, called a tandoor.
What links a country whose cuisine is varied and diverse from region to region due to its language, culture and climate is a common denominator of Indian hospitality and graciousness. Here at Taste of India, as your hosts, we are committed to providing you, our guest, with just that and making your dining experience with us a truly memorable and enjoyable one.
Dreaming when Dawn’s Left hand was in the sky I heard a voice within the tavern cry “Awake my little ones and fill the cup Before Life’s liquor in its Cup be dry.” Omar Khayyam (1048-1122) Starters/Vegetarian Soup- Twisted Tomato Shorba $ 3 Tomato coriander broth with a twist of Carrot Cream, served with crisp Roti
Taste of India –Signature Salad Mix Lettuce Salad topped with mild Tandoori Paneer Tikka and dressed with Tamarind Ginger Dressing
Vegetable Bullets Julienne vegetables coated with special batter, served with a tangy sauce, simply ‘yummy’.
Samosa Chat Samosa stuffed with Vegetables and topped with yogurt and chickpeas, served with tamarind and mint chutney.
Kathi Roll Garlic Naan stuffed & rolled with sautéed Vegetable & Cheese, served with Ginger Sauce
Hara Bhara Kebab Pan fried kebabs made of Spinach, green peas, Gram flour and spices
Paneer Tikka Indian Cottage Cheese marinated in Yoghurt margination and slightly baked in Tandoor
Masala Poppadum Sundried thinly rolled mix flour & spices dough fryed or cooked on dry heat
Mushroom Chilli (Hot) Fresh tender mushrooms sautéed with sweet pepper, chilli, onions and soy sauce
Tandoori Cuisine 16.5 % Gct. applies Pakora Platter Onion, Green Plantain, Bell Pepper fritters served with Tamarind Sauce
Taste of India Vegetarian Sizzler : $10 Combination of Harabhara Kebab, Paneer Tikka & Chilli Mushroom
Starters/Chicken Punjabi Chicken Pakoras Spicy chicken tenders battered with split pea flour and tamarind sauce
Samosas (Chicken) Pastry stuffed with minced Chicken or vegetables
Chilli Chicken (Hot) Chicken tenders in batter, sautéed with sweet pepper, onion, fresh chilli pepper and soy sauce.
Malai Ki Tikka Boneless Chicken Pieces marinated in Cream & Spice based margination and baked in Tandoor
Chicken Tikka Boneless chicken pieces marinated in yogurt with delicate seasoning baked in Tandoor.
Tandoori Chicken Wings Marinated in yogurt with delicate seasoning, baked in tandoor.
Chicken Seekh Kebab Tender rolls of ground chicken and gram flour, cooked in clay oven. Peanut Chicken Tikka Boneles Chicken Pieces marinated in Peanut Cilantro Paste and cooked in Tandoor
Chicken Tikka Hariyali Boneless Chicken Marinated in Cilantro & Mint Paste and baked in Tandoor
Starters/Mutton Mutton Seekh Kebab Minced mutton seekh kebab with ginger, coriander on skewers baked in tandoor.
Samosas (Mutton) Pastry stuffed with minced mutton or vegetables
Mutton Kathi Rolls Garlic Naan stuffed & rolled with Mutton fry, sautéed Vegetable & Cheese, served with Ginger Sauce.
Starters/Fish Fish Hariyali Tikka Fish fillet cubes marinated in Cilantro & Mint Paste and baked in Tandoor
Fish Tikka Morsels of tender fish fillet marinated in spices and baked in tandoor.
Starter/Seafood Shrimp Pakoras Shrimp fritters with gram flour, served with tamarind sauce.
Jhinga Tikka Shrimps marinated with spices and yogurt
Taste of India Sizzler (Non-Veg) Chicken, mutton seekh kebab and fish tikka with authentic spices
16.5 % Gct. applies The Main Event (All the mains will be accompanied by Jeera Pulao) Wherever possible, the dishes can be made mild medium or hot to suit your palate.
Vegetarian Delights Paneer Labab Daar Indian Cottage Cheese cubes simmered spicy Tomato gravy.
Palak Paneer Cubes of homemade cheese simmered with spinach and Indian spices.
Paneer Tawa Indian Cottage Cheese cooked with Bell Peppers and spices in wok
Khumb Mattar Paneer Mushrooms, green peas and homemade Cheese simmered in gravy.
Aloo Gobhi Cauliflower, bell peppers, potatoes sautéed with cumin seeds and spices.
Kadai Cholay Chickpeas simmered in spices.
Palak Kofta Spinach balls simmered in rich curry sauce.
Malai Kofta Home made cheese and vegetable balls simmered in curry sauce.
Masaledar Bhindi Okra stir-fried with onions and Indian spices.
Karahi Vegetables Mixed vegetables sautéed with garlic, ginger, onions and spices. Dhal Makhani Lentils and red peas simmered slowly in a clay pot with onion, garlic & spices.
Dhal Basanti Yellow lentils simmered in spices.
Sambhar Traditional South Indian lentil & vegetable stew cooked with Tamarind.
Chicken Butter Chicken Chicken pieces baked and simmered in fresh tomato and cream sauce.
Murgh Kola Puri (Hot) Fiery Maharashtrian chicken with whole spices, peppercorns and dry chillies.
Chicken Tikka Methi Chicken marinated and baked with methi leaves, capricum, tomato and herbs.
Chicken Dhaba Curry Chicken cooked with ginger, fresh coriander, onions and tomatoes.
Chicken Tikka Masala Marinated boneless chicken pieces baked in tandoor and simmered in tomato concasse.
Chicken Rara (Hot) Chicken pieces cooked with spices and hot pepper. One of our favorites.
Chicken Jalfrazie (hot) Boneless chicken cooked with garlic, ginger, capsicum, onion and spices.
Chicken Afghani Chicken tempered with mustard seeds
16.5 % Gct. applies Chicken Vindaloo Goanese Indian Curry cooked with Vinegar and spices
Kadai/Karachi Chicken Chicken cooked with Bell Peppers in a wok
North Indian style Chicken Biryani Chicken Cubes layered with Basmati rice and spices in enclosed vessel.
Chicken Chettinad Chicken marinated in Yoghurt and Tumeric and cooked in Coconut Milk and Spices
Andhra Chicken fry Chicken marinated in Garam Masala and Cashewpaste and Panfried
Chicken Malabari Kerala Chicken dish cooked with spices & Coconut Paste
Chicken Tandoori ¼ or ½ Chicken marinated in yogurt, ginger, garlic and freshly ground spices
Mutton/Lamb Bhuna Gosht Boneless mutton cooked in thick gravy and tomatoes. Mutton Korma Mutton cooked in cashew nut gravy.
Saag Mutton Boneless muton combined with spinach and simmered with spices. Typical Punjabi’ dish. Several studies have shown the curry has an anti-inflammatory effecton the body. For centuries curry has been used by Indian healers to aid digestion.Source: Food as Medicine, R.Ph.,PhD
South Indian Cuisine Rogan Josh Mutton pieces cooked with yogurt
Mutton Rara (Hot) Hot pepper dish. Deliciously zesty!
Mutton Vindaloo (Very Hot) Hot Goanese meat curry with Irish potatoes.
North Indian style Mutton Biryani Mutton Cubes layered with Basmati rice and spices in enclosed vessel.
Mutton Curry Andhra Style Mutton cooked in Ginger Garlic Paste with garam Masala
Lamb Madras Lamb cubes cooked with mustard seeds, onions, dried chilies and coconut milk.
Fish Fish curry Madras Fish fillet in coconut milk, tamarind and curry sauce, a dish inspired from Mystic South.
Fish Malabari Kerala Fish dish cooked with spices & Coconut Paste
Fish Pulusu Snapper marinated in garam masala and simmered in Tamarind gravy
Fish butter Masala Fish fillet simmered in tomato concasse and fresh ground spices.
Salmon Tandoori Salmon fillet marinated in yoghurt & spices and slightly baked in Clay Tandoor. 16.5 % Gct. applies Seafood-Shrimp Goanese Shrimp Curry Shrimps sautéed with mustard seeds,coriander seeds and coconut gravy.
Shrimp Bhuna Large shrimps sautéed with onions, sweet peppers and flavoured with spice
Prawn Jalfrazie (Hot) Prawns cooked with garlic ginger onions and spices.
Prawns Pulusu Prawns marinated in garam masala and simmered in Tamarind gravy
Seafood-Lobster Lobster Butter Masala Lobster morsels simmered in tomato concasse and fresh ground masala.
Bombay Lobster Curry Morsels of tender lobster simmered in coconut milk and curry sauce.
Lobster Jalfrazie (Hot) Caribbean lobster morsels tempered in garlic, sweet peppers and onions.
Sides- Breads: Traditional beads baked on the hot walls of clay oven. Tandoori Roti Roomali Roti Tandoori Garlic or Butter Naan Kulcha (Choice of Onion, Cheese or Mint) Paratha (Choice of Aloo, Lacha & Mint)
Ask you waiter for a unique blend of herbs, spices and seasonings gives Indian cuisine its distinctive flavour. Since many Hindus do not eat beef and some are vegetarians, many Indian meals are based around alternative, low fat high fibre forms of protein such as lentils, chickpeas and kidney beans combined with rice or some other grain. Sweet Temptations Mango cheese cake, served with fruit puree. Coupe “Taste of India” Vanilla ice-cream with mango sauce. Matka Kulfi- Indian ice-cream with pistachio and nuts. Gulab Jamun- Home made cheeseballs in cardamom syrup.
Beverages Lassi Sweet or Salted Plain yogurt based drink. Mango Lassi or Banana Lassi Yogurt based drink with mango or banana flavor. Jal Jeera A refreshing spices Indian drink with mint. Masala Tea Indian tea brewed with special spices. High Mountain Coffee or Tea Mineral waters A selection of Perrier, Pellegrino, Evian and Blue Mountain.
Many curry spices-turmeric which gives it its yellow colour garlic and cumin, to name a few, may have anti-oxidant properties, which means they prevent oxidation of normal cells by free radicals. This helps to prevent cancer and heart disease. Source: Earl Mindel, .Ph.,PhD.
South Indian Cuisine Tandoori Cuisine
16.5Gct. applies