Taj Mahal Curry House

Savour the Flavour

Our Menu

We tend to stick with what we know if we aren’t sure what is in a dish. Rice and naan bread are common side orders, but traditional banquets often have other items as well such as spinach and potatoes, cauliflower and potatoes, lentils and aubergines. Why not order a portion to share amongst yourselves and try new flavours?

Poppadum with mango chutney, raita and salsa piquante free with every main course ordered

Exactly what you want

Choose your combination!

It’s time to explore the menu, and decide what you want to eat today.

Choose a starter

Mulligatawny soup

Mulligatawny is a curry flavoured soup originating from South India

Chicken soup

A lightly spiced chicken soup

Prawn puri

A puri is a deep fried whole wheat flatbread


A samosa is a triangular pastry with a savoury filling. It is the Indian equivalent of the pasty or empanadilla. Choose lamb or vegetable filling.


A pakora is a spiced fritter. Available as chicken, prawn or vegetable. Made with Gram (chickpea) flour. They are gluten free.

Chicken Tikka

A skewer of marinated chicken pieces grilled

Onion Bají

A type of fritter made with gram flour and finely shredded onion

Seisk Kebab

Morsels of lamb grilled to perfection

Choose your main course

All these traditional cooking styles are available cooked with Chicken, Lamb, Prawns, King prawns, Vegetables or Paneer cheese.

Tandoori dishes

A tandoor is a traditional clay oven fired by wood or charcoal. Temperatures can reach 480c. The style of cooking gives a characteristic flavour to the food.

Karahi dishes

Karahi is a bowl similar to a wok. The meals are prepared in a reduced tomato and green chilli base with onion, ginger and garlic. Often eaten with naan

Korma dishes

Korma is meat or vegetables braised with yoghurt, cream, water or stock and spices, almonds, coconut and cashews. It is said it was served at the inauguration of the Taj Mahal

Curry dishes

Turmeric is the main ingredient of the complex spices that make curry. It is renowned as an anti-arthritic, the capsacin in the chilli also eases joint pains. In southern India leaves from the curry tree are essential.

Madras dishes

A fairly hot curry from southern India, from the city of Chennai (known as Madras when the English first arrived). It is red from the use of chilli, and more traditionally eaten with rice than naan.

Vindaloo dishes

A fiery spicey dishbased on the Portuguese dish "carne de vinha d'alhos" and very popular in Goa. Aloo is also the Hindi word for potato and our variation includes them

Dhansak dishes

Has elements of Persian and Gujarati cuisine and combines lentils and vegetables with meat in a medium spicy sweet and sour sauce. It is a traditional dish to have on the fourth day of a bereavement and is never prepared for festivals and weddings

Tikka Masala dishes

Tikka masala originated from butter chicken, popular in northern India but the year of origin is anywhere from 1920 to 1971, and Peshawar, Delhi, Birmingham and Glasgow all claim to be it's home!

Spinach dishes

Saag (spinach) is a very popular dish in the Punjab. It is cooked with cumin, coriander, turmeric, garlic and onion. Rich in iron!

Jalfreezi dishes

Originating in Bengal it has a thick spicy sauce of spices, onion, garlic, tomatoes and capsicum. It is a recipe in British cook books of the Raj. It is prepared by stir-frying, the technique being learnt from the Chinese

Baltí dishes

Traditionally stir fried in a kahari (Indian wok). The sauce is based on garlic and onion with turmeric and garam masala. It comes from Baltistan in north Pakistan which shares a border with China.

Biryani dishes

This is a dish already containing rice, meat, spices, almonds and coconut. It is thought to have been invented in the royal kitchens of the Mughal empire and is a mix of India and Persian pilaf.

Rogan Josh dishes

The dish was originally brought to Kashmir by the Mughals, whose cuisine was, in turn, influenced by Persian cuisine. It is cooked with spices, onion, garlic, tomatoes and carrot

Makkani dishes

The curry was developed in 1947 by Kundan Lal Jaggi, the founder of the Moti Mahal restaurant in Delhi, India. The curry was made by mixing grilled chicken in a tomato and ginger gravy, rich in butter and cream

Chef's Specialities

These are new additions to our menu. They reflect the authentic street food of Kashmir and are well worth a try!

and to go with it?

Rice dishes

Pilau rice: Rice with herbs and spices
Kashmiri rice:
Fried rice with almonds, egg, raisins and peas
Rice & Mushrooms:
Basmati rice with mushrooms and spices

Side dishes

We offer ten different vegetarian side dishes that can be a main course or better can accompany another dish for sharing

Naan & Kulcha breads

Kulcha are flatbreads like naan, but the key difference between them is that they are made using white flour whereas naan tends to be made with a wheat flour. Naan dough is leavened with yoghurt and yeast to make it soft and light, whereas Kulcha dough is not.

Chapati & Parratha

A chapati is a flat bread made with brown flour. A paratha is a flaky flatbread fried in a stone frying pan