Special blend of aromatic Indian herbs.

Special blend of aromatic Indian herbs.

Crispy parcels of potatoes topped with chickpeas and mint-tamarind chutney.

A fried savory pastry containing spiced mixed vegetables.

Chinese-inspired myriad colorful veggies sauteed until crisp and served with sweet chili sauce.

Mixture of vegetables, onions, potatoes, eggplant and cauliflower cooked with a selection of spices dipped in gram flour batter and deep-fried.

Mushroom galouti. Delicate kebab of Kashmir black morels and white mushroom aromatized with cloves smoke.

Popularly known as cauliflower fritters. Deep-fried in batter and then stir-fried with peppers, fresh garlic and shallots and tossed in a sweet and spicy sauce.

Broccoli marinated with hung curd, nuts, puree and cheese cooked in clay oven.

A cylindrical casing of a very thin dough filled with minced vegetables and noodles.

Artichoke marinated with cream, vinegar and yogurt enhanced with special Indian spices and grilled in the tandoor.

Cottage cheese sauteed with bell pepper, onions and garlic and seasoned with a special blend of spices.

Cubes of cottage cheese marinated in pickled spices and hung curd, layered with 2 types of chutneys, and cooked in a clay oven.

Vegetable seekh kebab. Roasted cashew nuts with vegetables discreetly spiced with cumin and black pepper with grated cheese. Seasoned, skewered and cooked in the tandoor for crisp texture and soft center kebab.

Chinese inspired appetizer. Crispy paneer (cottage cheese) infused with special Taj inspired schezwan sauce.

From the clay oven, vegetable sheekh kebab, veg samosa, pakoras, gobi manchurian and achari paneer.

Thin rice crepe served with potatoes and sambar.

Hung yogurt patty. A mouth melting kebab made of hung curd and pan fried golden brown.

Vegetable seekh kabab. Roasted cashew nuts with vegetables discretly spiced with cumin, black pepper with grated cheese, seasoned and skewered cooked in the tandoor for crisp texture and sof center kebab.

Dumplings. Cottage cheese pan fried with dry fruits, onions and cilantro.

Fennel flavored pumpkin chops, rajma chaat and kurkuri bhindi.

From the clay over, tandoori potatoes, stuffed mushroom, artichoke, malai broccoli and vegetable seekh kebab. Accompanied by Indian bread.

Tilwale aloo. Marinated potato barrels filled with seasoned cottage cheese and dry nuts cooked in a clay oven.

Green onion and water chestnuts served over crispy rice sticks and served in cool crispy lettuce cups.

Minced vegetables and noodles wrapped in thin rice paper and fried.

Cilantro and cumin flavored red tomato soup, mildly spiced.

Mix of lentils, rice blended with mild spice. Choice of vegetable or chicken.

Classic Asian soup with bamboo shoots, mushroom, tofu, soya and egg drop. Choice of vegetable or chicken.

Homemade sweet corn soup with choice of vegetable or chicken.

She crab meat, root vegetables and coconut rum.

Mix of lentils blended with mild spice.

Chicken or vegetable broth infused with chili and aromatic spices.

Thick soup of Italian origin made with vegetables mildly spiced with Indian aromatic herbs.

An aromatic chicken and vegetable broth mildly spiced with cardamom and star anise.

Succulent pieces of chicken marinated with aromatic spices, roasted on charcoal and topped with red traditional tomato creamy sauce.

Chicken pieces in classic vindaloo sauce. A hot and spicy dish of Goan heritage.

Hakka style. Boneless chicken fried in batter and stir-fried with bell peppers, onions, scallion and hot chili sauce enhanced with Chinese spices.

Chicken dumplings sauteed with Manchurian sauce.

Classic household chicken curry.

Succulent pieces of chicken cooked in delicate smoky tomato gravy and yogurt enriched with spices.

Chicken cooked with traditional spices and garlic, marinated in yogurt gravy and served with jullienne of garlic.

Boneless chicken cooked in a creamy coconut sauce and yogurt and garnished with caramelized onions and sliced almonds.

Lamb pieces in classic vindaloo sauce. A hot and spicy dish of Goan heritage.

Succulent lamb pieces cooked in a rich gravy with Kashmir spices with hint of fennel and garlic.

A combination of lamb chunks and mince cooked together with Indian spices in a tomato and onion based thick sauce.

A combination of goat chunks and mince cooked together with Indian spices in a tomato and onion based thick sauce.

Pieces of lamb marinated in a savory mixture of Rajasthani spices, cooked until tender and garnished with fresh coriander leaves.

Grilled lamb chops tossed with lamb mince, walnut and baby potatoes in a kashmiri spice flavored gravy.

Bengali style mahi-mahi fish curry slowly simmered in mustard, fenugreek and yogurt gravy. Special dish from Kolkatta, India.

Shrimp cooked in onion and tomato gravy flavored with peri-peri masala.

Warm and tangy fish curry that is cooled with coconut milk.

Shrimp cooked with onion, tomato and coconut milk and tempered with mustard seeds and curry leaves.

Spiced lobster jus, curry leaf-broccoli khichdi and spiced cocoa powder marinated and cooked in a mildly spiced sauce with juliennes of ginger.

A black lentils delicacy simmered overnight with tomatoes, cream and clarified butter.

Tadka dal. A combination of 5 lentils, tempered a-la-minute on choice and slow cooked.

Chickpeas cooked with tomatoes and a blend of home ground spices.

Clay oven roasted and mashed eggplant cooked with green peas and homemade spices.

Minced vegetables and cottage cheese dumplings, simmered in silky onion cashew nut gravy.

Chunks of cottage cheese and bell pepper sauteed with garlic and fresh coriander and simmered in tomato gravy.

Chunks of cottage cheese tempered with cumin and simmered in a smooth and creamy spinach gravy.

Cottage cheese cooked with traditional spices in a rich tomato and cashew gravy with a hint of dry fenugreek. Makes an emphatic statement with its pure punjabi flavors.

Cauliflower and potatoes cooked with flavored fenugreek and stir-fried with mustard and cumin seeds with special Indian spices.

Cauliflower and potatoes cooked with flavored fenugreek and stir-fried with mustard and cumin seeds with special Indian spices.

Bhindi masala. Crisp-fried okra flavored with special Indian herbs and spices, coriander and chiles.

Mixed vegetable dumplings fried and cooked in Manchurian sauce.

Masala cottage cheese enveloped in a flaky puff, tossed in a makhani sauce roasted tomato-sesame chutney and wild mushroom puree.

Mixed vegetables cooked in a creamy sauce with dried nuts and spices and garnished with sliced almonds.

Chinese inspired mixed vegetables with water chestnuts, soya sauce, seseme oil tossed on a inverted wok.

Melange of green peas and fresh fenugreek cooked in Onion based curry finished with grated cottage cheese.

A combination of crispy broccoli, cauliflower and baby tomatoes tossed in home style gravy.

Potatoes, cooked with flavored fenugreek, stir fried with mustard and cumin seeds with a dash of tomato sauce.

Okra, marinated with gram flour, ginger, coriander and special Indian herbs and deep fried.

Consists of a thick chick pea flour and buttermilk based gravy and contains vegetable fritters called pakoras.

Luscious green puree, made out of sarson leaves and mustard seeds cooked with onion and tomatoes. With special corn bread.

Green peppers stuffed with minced vegetables shallow fried and cooked in rich tomato base gravy.

A flaky potli-bag consisting of pickled vegetables, rajma rice and punjabi kadhi sauce.

Julienned vegetables sauteed with ketchup, vinegar, soya sauce and special blend of Chinese spices. Served on a bed of crispy noodles.

Mixture of vegetables stir-fried on an inverted wok with special Chinese herbs and spices.

Melange of green peas and fresh mushroom cooked in onion-based sauce and finished with grated cottage cheese.

Cottage cheese dumplings simmered in a smooth and creamy Taj exclusive sauce.

Long grain basmati rice cooked gently and tempered with cumin.

Long grain basmati rice tempered with Indian spices, peas, and fried onions.

Tomato, lemon and tamarind.

Long grained rice stir-fried with Chinese inspired spices.

Flavored combination of white fragrant rice with paneer, colorful vegetables, dry fruits and a hint of saffron.

Basmati rice with Indian masalas tempered over slow fire, mildly spiced and garnished with mint and fried onions.

Chunks of tender chicken delicately flavored with saffron and traditional spices and cooked over slow fire in a sealed pot.

Chunks of tender lamb delicately flavored with saffron and traditional spices and cooked over slow fire in a sealed pot.

Aromatic rice with traditional spices cooked over slow fire.

Aromatic rice with traditional spices made from shanks of lamb.

Mixed vegetable.

Sliced garden fresh vegetables.

Stuffing of cottage cheese.

Stuffing of cottage cheese.

Indian bread made of refined flour baked in clay oven. Family naan. Feeds 4.

Stuffing of cottage cheese.

Stuffing of cottage cheese.

Stuffing of cottage cheese.

Deep-fried chocolate milk dumplings flambeed and served with saffron and rose-scented syrup.

Pieces of bread simmered in sweetened reduced milk, scented with saffron, finished with dry milk and garnished with dry fruits.

Sweet cottage cheese dumpling served in cold condensed milk.

Chicken cooked in thick onion, tomato based gravy sir fried with bell peppers and onion, flavored with fenugreek served with ginger juliennes and coriander.

Shrimp cooked in onion and tomato gravy flavored with peri-peri masala.

Bengali style mahi-mahi fish curry slowly simmered in mustard, fenugreek and yogurt gravy.

Lamb prepared with bell peppers, onions and chilies stir fried with Chinese spices and sauces.

Grilled Chilean seabass marinated in konkan spices with a hint of dill leaves, butter, lemon juice and pepper. Topped with crisp noodle and honey.