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An Introduction to Indian Sub-Continental Cuisine

The cuisine of Indian Sub-continent is a combination of different subtle tastes and flowers as are the varieties of climate and peoples with their distinct cultures and traditions within this vast land-mass. though basically the cuisine is based on curries, there are definately distinctions between regions within the Sub-Continent. Bangladeshi's, for instance, prefer fish dishes with extra sauce. Taking it with rice, wheras in South India and Pakistan, they like more spiced meat dishes and herbs with breads and chapattis.. The Application of Indian spicesand herbs with a variety of their combinations is an art, acheived through generations of experiment and studies with cooking and tasting. Indian cooking, broadly speaking, has three different groups. The northern and Eastern regions have a tendancy towards Persian, Mughal and Turkish styles of cooking, the Mughal Emperors in particular encouraged and patronised the development of Mughal cuisine, music and arts. Persian charcoal-fired clay ovens (the tandoori) are used to cook such exquisite dishes such as kebabs, tikkas etc, with pilau rice and Biriani as savoury. Spiced vegetable dishes are of the western regions, while hot dishes are found mostly in the central and southern regions.

The subtle tastes and flavours of 'Taj Cuisine Tandoori' are quite varied from many other restaurants, amongst the carefully chosen dishes in this menu you will find an enjoyable explosion of your taste buds from all three regions described above.


Our Chef - Abul Monsur.

Abul beat off still competition to land the title of Medway Curry Chef of the Year 2005. Abdul took the title ahead of chefs from the Cumin Club in Rochester and Taste of India in Chatham. All asian restaurants in Medway were invited to enter the competition at the first round stage, and all entrants were visited by Medway Council environmental health officials, and the top four chefs who emerged with the highest standards of hygiene competed in the final. Eight judges then had the difficult task ot deciding which chef had produced the best dish, marking their appearance, aroma, texture and taste. Abul says "i feel both happy and proud to have won, but everybody is a winner".