Taj Mahal Restaurant

Our hearty stew of lentils and ginger.

Refreshingly delicious soup made with spinach, cream base.

Fresh grounded tomato cooked with ginger and touch of cream.

A traditional Indian soup made with chicken.

Traditional Indian soup made with chicken, mixed vegetables, ginger and herbs.

Traditional flat whole wheat bread baked in clay oven.

Whole wheat flat bread, stuffed with potatoes, cooked in Tandoor.

One big piece of soft pillow bread. Kid's favorite.

Leavened homemade soft bread baked in clay oven.

Traditional Naan, stuffed with Garlic

Traditional Naan, stuffed with Onions

Traditional Naan, stuffed with Aloo (Potatoes)

Traditional Naan, stuffed with Keema (Ground Lamb)

Traditional Naan, stuffed with Paneer (Cheese)

Stuffed with potatoes, onion, garlic, keema (lamb) and homemade cheese.

Stuffed with a mixture of blended cashews, raisins, pistachios, and coconuts.

A combination of garlic, onion, and plain Naan.

Cauliflower, potatoes, onion, peppers, spinach, fritters mixed with chickpeas flour and deep fried.

Spring onion frittersw, mixed with chickpeas flour and deep fried.

Vegetable turnover, stuffed with spiced mashed potatoes and green peas.

Thin crispy wafers made from lentils flour.

A combination of Samosa, Vegetable Pakora, Aloo Tikki, Onion Bhajia and Papadum.

Batter fried cauliflower sauteed with sweet and tangy sauce.

Deep fried homemade cheese battered with chickpeas flour.

Cubes of homemade cheese stir fried with fresh onion, tomatoes, and peppers. Tangy in taste.

Cucumber, lettuce, tomatoes, onion, and carrots.

Cucumber mixed with tomatoes and onion, tangy in taste.

A tangy combination of chickpeas, potatoes and onion tossed in tamarind sauce sprinkled with black salt, served cold.

Crispy papri topped with potatoes, yogurt, and tangy chutneys.

Crumbled samosas smothered in yogurt, chutneys, and spices.

Ground lamb mixed with fresh ginger, herbs, and spices, grilled on skewers in traditional clay oven.

Cube of white meat chicken marinated overnight with fresh herbs and spices and broiled in Tandoor.

Delicately seasoned batter fried chicken with chickpeas flour.

Crispy shrimp sauteed with ginger, garlic, onion, tomatoes, and peppers.

A combination of Tandoor grilled platter consisting of lamb boti kabab, lamb seekh kabab, chicken malai kabab and chicken tikka.

Fresh cauliflowers and potatoes cooked with onion, tomatoes, ginger, garlic, and other spices.

Potatoes cooked with peas, lightly tossed with oil, and various herbs and spices.

Chunks of skinless boiled potatoes fried with different Indian herbs, and spices.

Whole eggplants partially cooked in Tandoor then mashed and cooked with tomatoes, onion, and tasty spices.

Cut okra sauteed with onion, tomatoes, ginger, garlic, peppers, and other spices.

Chickpeas steamed with tomatoes, ginger, garlic, onion, and spices.

A true labor of love, black lentils are cooked in low heat then tossed with fresh tomatoes, ginger, garlic, onion, and spices. Touch of light cream.

Yellow lentils are cooked with onion, tomatoes, ginger, garlic, and other spices.

A combination of our Daal Tadka (Yellow Lentils) and Daal Makhani (Black Lentils).

A true Muglai delight-freshly minced vegetables, homemade cheese, cashews, and raisin's balls, cooked in creamy onion, tomato and cashew sauce.

Chopped spinach is cooked in low heat, tossed with ginger, garlic, onion together with appropriate spices. Cubes of homemade cottage cheese are added in a steaming blend of cream. You can switch the cheese with Aloo (potatoes), Chickpeas or Mushroom.

Saag means spinach or other greens. We cook chopped spinach in low heat until it is almost dry. Then saute it with onion, ginger, garlic and particular spices.

Our traditional Saag, with Aloo (potatoes)

Our traditional Saag, with Chana (chickpeas).

Our traditional Saag, with Mushrooms

Cubes of Paneer cooked in creamy onion and tomato sauce.

Homemade Indian cheese stir-fried with red onion, green and red pepper, ginger, garlic and kadai sauce.

Fresh homemade cubes of cottage cheese lightly fried and cooked with fresh green peas in onion, tomato, and cashew sauce.

Chunks of homemade cheese cooked in creamy onion, tomato, and cashews sauce. Garnished with cashews and raisins.

A traditional merging of nine gems-fresh cauliflower, carrot, peppers, homemade cheese, green peas, potatoes, cashews, and raisins, sauteed with ginger, garlic, onion, cardamom, clove, and special spices.

Green beans lightly tossed in a tomato sauce with ginger, garlic, and other herbs and spices.

Contrary to common assumption curry is not a single spice but the "gravy of the dish" which is a blend of spices of different combination. We present our version with onion, garlic, ginger, and fresh tomatoes.

Fresh mushroom cooked with ginger, garlic, onion, tomatoes, coconut milk and other spices.

Masala is a hearty blend of tangy tomatoes with aromatic herb and spices. Flavorful vegetables are cooked in the sauce with a touch of light cream to bring out the intricate flavor and exotic fragrances of the spices.

For the true adventurer and one with passion for spicy food. This version of the curry contains chunks of potatoes in a tangy and spicy sauce. A favorite of the Gorkhas of Nepal.

Fresh locally grown vegetables-mushroom, eggplant, zucchini, yellow squash, cauliflower, broccoli, peppers, and other seasonal vegetables, broiled in the Tandoor (clay oven) with spices.

Contrary to common assumption curry is not a single spice but the "gravy of the dish" which is a blend of spices of different combination. We present our version with onion, garlic, ginger, and fresh tomatoes.

A traditional marriage of meat and vegetables. We start with chicken or lamb or shrimp, fresh cauliflower, carrots, broccoli, peppers and tomatoes, then saute them with fresh ginger, garlic, cardamoms, cloves, and spices.

Mild dish from northern India. Charcoal grilled dark meat chicken cooked in onion, tomato, and creamy butter sauce.

Saag means spinach or other greens. We cook chopped spinach in low heat until it is almost dry. Then saute it with onion, ginger, garlic and particular spices.

This is a true Muglai (royal) delight. A creamy, lightly sweet and spicy sauce with the delicate flavor of cardamoms, cashews and raisins add to its nutty taste.

Bone in chicken leg and breast marinated in yogurt and spices for 12 hours. Baked on skewers in Tandoori oven to perfection, the healthy ways to barbecue chicken.

Masala is a hearty blend of tangy tomatoes with aromatic herb and spices. White meat chicken or cube of lamb leg meat is charbroiled in a clay oven then cooked in the sauce with a touch of light cream to bring out the intricate flavor and exotic fragrance of the spices.

For the true adventurer and one with passion for spicy food. This version of the curry contains chunks of potatoes in a tangy and spicy sauce. A favorite of the Gorkhas of Nepal.

Chunk of boneless chicken thigh cooked with onion, tomatoes, and coconut milk, flavored by basic Indian spices (ginger, garlic, cardamom, cloves, coriander, and cumin). A specialty of South India.

Chicken cooked in a wok with onion, tomatoes, peppers, ginger, garlic and Indian herbs.

A juicy and tender delicacy that melts in your mouth. Chicken breast marinated with cream cheese, sour cream and cardamom, charbroiled in clay oven.

An exotic treat of the day. Sweet and sour delight of tender chicken cooked with tomato and onion in tropical mango pulp.

A combination platter of chicken tandoori, seekh kabab, chicken tikka, chicken malai kabab, boti kabab, and tandoori prawn.

Boneless chicken breast marinated in yogurt, fresh spices and lemon juice then barbecued in clay oven.

Tender chunks of lamb leg stir-fried in a semicircular motion known as BHOONING with shredded ginger, garlic, pepper, and cardamom pods.

Contrary to common assumption curry is not a single spice but the "gravy of the dish" which is a blend of spices of different combination. We present our version with onion, garlic, ginger, and fresh tomatoes.

A traditional marriage of meat and vegetables. We start with chicken or lamb or shrimp, fresh cauliflower, carrots, broccoli, peppers and tomatoes, then saute them with fresh ginger, garlic, cardamoms, cloves, and spices.

Cube of boneless lamb cooked with onion, ginger, garlic, yogurt sauce and other spices.

Saag means spinach or other greens. We cook chopped spinach in low heat until it is almost dry. Then saute it with onion, ginger, garlic and particular spices.

This is a true Muglai (royal) delight. A creamy, lightly sweet and spicy sauce with the delicate flavor of cardamoms, cashews and raisins add to its nutty taste.

Masala is a hearty blend of tangy tomatoes with aromatic herbs and spices. White meat chicken or cube of lamb leg meat is charbroiled in a clay oven then cooked in the sauce with a touch of light cream to bring out the intricate flavor and exotic fragrance of the spices.

For the true adventurer and one with passion for spicy food. This version of the curry contains chunks of potatoes in a tangy and spicy sauce. A favorite of the Gorkhas of Nepal.

Contrary to common assumption curry is not a single spice but the "gravy of the dish" which is a blend of spices of different combination. We present our version with onion, garlic, ginger, and fresh tomatoes.

Colossal lump crabmeat cooked with onion, tomatoes and coconut milk.

Masala is a hearty blend of tangy tomatoes with aromatic herbs and spices. White meat chicken or cube of lamb leg meat is charbroiled in a clay oven then cooked in the sauce with a touch of light cream to bring out the intricate flavor and exotic fragrance of the spices.

Contrary to common assumption curry is not a single spice but the "gravy of the dish" which is a blend of spices of different combination. We present our version with onion, garlic, ginger, and fresh tomatoes.

A traditional marriage of meat and vegetables. We start with chicken or lamb or shrimp, fresh cauliflower, carrots, broccoli, peppers and tomatoes, then saute them with fresh ginger, garlic, cardamoms, cloves and spices.

Saag means spinach or other greens. We cook chopped spinach in low heat until it is almost dry. Then saute it with onion, ginger, garlic and particular spices.

This is a true Muglai (royal) delight. A creamy, lightly sweet and spicy sauce with the delicate flavor of cardamoms, cashews and raisins add to its nutty taste.

Masala is a hearty blend of tangy tomatoes with aromatic herbs and spices. White meat chicken or cube of lamb leg meat is charbroiled in a clay oven then cooked in the sauce with a touch of light cream to bring out the intricate flavor and exotic fragrance of the spices.

For the true adventurer and one with passion for spicy food. This version of the curry contains chunks of potatoes in a tangy and spicy sauce. A favorite of the Gorkhas of Nepal.

Tender jumbo shrimp marinated in yogurt, ginger, garlic and a combination of spices then broiled in Tandoor. Serve with grilled vegetables.

Contrary to common assumption curry is not a single spice but the "gravy of the dish" which is a blend of spices of different combination. We present our version with onion, garlic, ginger, and fresh tomatoes.

Basmati rice is cooked with mixed vegetables, cashews, raisins, and other spices.

Biryani is favorite dish from Hydrabad in south India; we stir-fry meat or seafood with onion, ginger, garlic, peppers, cashews, raisins, and spices. Then steamed rice added together to spread the flavors into every morsel.

Biryani is favorite dish from Hydrabad in south India; we stir-fry meat or seafood with onion, ginger, garlic, peppers, cashews, raisins, and spices. Then steamed rice added together to spread the flavors into every morsel.

Biryani is favorite dish from Hydrabad in south India; we stir-fry meat or seafood with onion, ginger, garlic, peppers, cashews, raisins, and spices. Then steamed rice added together to spread the flavors into every morsel.

Biryani is favorite dish from Hydrabad in south India; we stir-fry meat or seafood with onion, ginger, garlic, peppers, cashews, raisins, and spices. Then steamed rice added together to spread the flavors into every morsel.

A special version with chicken, lamb, shrimp, and crabmeat, stir-fried with onion, ginger, garlic, peppers, cashews, raisins, and spices. Then steamed rice is added to spread the flavors into every morsel.

Biryani is favorite dish from Hydrabad in south India; we stir-fry meat or seafood with onion, ginger, garlic, peppers, cashews, raisins, and spices. Then steamed rice added together to spread the flavors into every morsel.

Loved by dadaji (grandfather) everywhere but everyone's favorite. Basmati rice pudding cooked with dry nuts and raisins.

Deep fried homemade dried milk doughnut in syrup.

Grated carrots cooked with milk, dry nuts, and cardamom.

Sweet and savory chutney made from Mango.

A blend of mint, cilantro, and particular spices. (8 oz.)

Diced onions mixed in a spicy tomato-based sauce. (8 oz.)

Homemade, sweet tamarind sauce. (8 oz.)

A tangy and savory assortment of pickled veggies and peppers.

Our own blend of carrots and habaneros delivers a delightful kick. (8 oz.)

Our own recipe of the traditional Indian yogurt sauce, made with spices, cucumbers, onion, tomatoes, black salt, and cumin. (8 oz.)

One side order of rice (16 oz.)

Masala is a hearty blend of tangy tomatoes with aromatic herbs and spices. Cooked with a touch of light cream to bring out the intricate flavor and exotic fragrance of the spices. (16 oz.)

A creamy, lightly sweet and spicy sauce with the delicate flavor of cardamoms, cashews and raisins add to its nutty taste. (16 oz.)

Contrary to common assumption curry is not a single spice but the "gravy of the dish" which is blend of spices of different combination. We present our version with onion, garlic, ginger, and fresh tomatoes. (16 oz.)

For the true adventurer and one with passion for spicy food. This version of the curry consists of a tangy and spicy sauce. A favorite of the Gorkhas of Nepal. (16 oz.)

Biryani is favorite dish from Hydrabad in south India; we stir-fry meat or seafood with onion, ginger, garlic, peppers, cashews, raisins, and spices. Then steamed rice added together to spread the flavors into every morsel.

Contrary to common assumption curry is not a single spice but the "gravy of the dish" which is a blend of spices of different combination. We present our version with onion, garlic, ginger, and fresh tomatoes.

Crispy papri topped with potatoes, yogurt, and tangy chutneys.

Crumbled samosas smothered in yogurt, chutneys, and spices.

A tangy combination of chickpeas, potatoes and onion tossed in tamarind sauce sprinkled with black salt, served cold.

Coca-Cola Original Taste — the crisp, refreshing taste you know and love

Take a Diet Coke break with this refreshing, no-calorie soft drink

Classic, cool, crisp lemon-lime flavored taste that's caffeine free