Spice Up Your Life

Apr 02, 2012 No Comments by

Taj Mahal has been established on the coast for over 14 years, attracting a wide variety of clientele, and there’s certainly a lot to like about it. Its location in the centre of the lively area of La Campana allows the most discerning diner to be transported to the enchanted depths of India. The dramatic use of colour; reds, purples, greens, oranges and golds, give the restaurant a bright, contemporary look that is also quintessentially Indian. The food is exquisite, the price is right and the service is exceptionally friendly and helpful.

From visiting tourists to regular residents, the food quality and atmosphere has been maintained to a high standard. It’s no stranger to changing hands over the past four years, but has now returned to the original management, the team behind Bollywood in Nueva Andalucia. Bringing forth their expertise, Taj Mahal is certainly unrivaled in value for money.

The ingredients in each dish achieve a delicate balance of intriguing flavours. Each platter is created with tasteful attention-to-detail, ensuring each mouthful is an explosion of season and spice. Offering vibrantly exotic and mouthwatering Indian dishes, Taj Mahal is open Monday to Sunday from 6pm. I would always recommend dining in the restaurant so you are immersed in the vivacious environment, but they also offer takeaway and home delivery.

We were delightfully served the assorted platter; seekh kebab, succulent chicken tikka, crunchy meat and vegetable samosas, crisp onion bhajis and mixed vegetable pakora fritters. Also, the juicy chicken shashlik which was cooked with fresh onions, tomatoes, green chillis and spices, grilled in their traditional Tandoor oven to ensure a smoky undertone.

The fiery chicken garlic chilli was one of our favourites; aggressively spiced with fresh flakes of garlic, red chillis and fresh coriander, the sauce was nonetheless elegant and light. Another one of our preferences was the chicken Jalfrezi; the tender pieces combining with the robustly seasoned sauce and fresh vegetables. A third main dish was lovingly served, lamb kadai tempered with ginger, garlic and an assortment of vigorous spices. Our last platter was the mixed balti, one of Taj Mahal’s signature dishes; a medium strength dish cooked with delectable lamb, plump prawns and moist chicken pieces, spring onions, ginger, garlic and coriander. A perplexing dish at first but one you should definitely add it to your order if you’re looking for something different. All main dishes were accompanied by light naan breads and slender grains of basmati, strongly seasoned with cumin and cardamom and garnished with fried onions and cashews.

Taj Mahal Marbella; where portions are generous, spice levels are respected and the owners work hard to make customers feel at home and well taken care of. Their main goal after taking back ownership of Taj Mahal was to bring back the same standards, excellent food and service that once existed, and it’s evident to say that they have done just that.

Taj Mahal

C/ Jazmines 17-B, Local 1, Nueva Andalucia (50m from the Post Office)
ES-29660 Marbella, Malagá

0034 952 814 719 | www.tajmahalmarbella.com

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