It had been exactly 12 months since our last review of
the Taj (directly opposite X-Zyte disco on Third Road). It had then just
opened and showed a great deal of potential. We wondered how it would be
today after one year in the ultra-competitive restaurant business?
We went as a group of four, with the extra two being our American friends
over on holidays, who admitted that Indian cuisine was not their favorite.
Would the Taj change their minds?
First impressions are always important, and the Taj does very well here.
With the clever use of ‘Indian-style’ archways throughout, bead curtains,
haunting Indian music, waitresses in Indian caftans and pantaloons, and
General Manager Karan Singh in the black patka (the informal turban), you
are left in no doubt that this is an Indian restaurant.
You have the choice of sitting outside, or indoors in air-conditioned
comfort. We chose indoors and selected a table in the smaller of the two
inner areas. We then sat down with the 144 item menu and began reading.
While deliberating we chose a bottle of the Australian Cackleberry shiraz,
very smooth and a recommended tipple.
The menu begins with Soups and Salads and shows both European and Eastern
influences such as Mulligatawny soup (B. 110), Caesar salad (B. 130) and a
Chinese style Maharani hot ‘n’ sour tangy vegetable soup (B. 110).
Appetizers are next with most between B. 110-180 and cover the usual Indian
items such as Samosas, Chats, Pakoras and Bhajis and these are followed by
17 Tandoori offerings with the majority between B. 210-300. Many different
ingredients are cooked in the tandoor, including vegetables, chicken, lamb
and fish. There are other tandoori items, cooked on a flaming skewer (B.
290-420) covering Paneer, chicken, mutton, fish and prawn. A most remarkable
and adaptable oven.
Taj also offers special platters, including vegetarian, non-vegetarian and
seafood (B. 490-890) and 18 dedicated vegetarian items (B. 160-300) as many
Indians are strict vegetarians.
This is still only half way through as there are more chicken items, lamb,
seafood, rice, breads, fusion Indian-Chinese and desserts! Whew!
We began with some vegetable Samosas (B. 110), a Chicken Chat (B. 150) and a
Fish Amritsari (B. 280). The first two were most enjoyable, but the Fish
Amritsari which comes as chunks of deep-fried boneless fish marinated with
egg, yogurt and herbs and spices was simply sensational.
After a little respite, and some more of the smooth Cackleberry shiraz, we
began the main course items. These were the Butter Chicken (B. 310) and the
Lamb Seekh Kebabs (B. 340) and the wok-cooked Chinese-Indian fusion item of
Chilli Prawns (B. 370).
The lamb kebabs are made from minced lamb with onions and herbs and cooked
in the Tandoori oven. This was a great meld of tastes and flavors and
certainly not too spicy, while the Butter chicken was the best example of
this I have had. Very, very smooth and not oily at all, and exceptionally
enjoyable.
The Chilli prawns fusion dish was more fiery than I imagined it would be,
and was appreciated most by the Thai members of the party. However, it was
not impossibly hot at all.
We had ordered some Garlic Naan (B. 80) with the main course and this was
very good for mopping up every last morsel of the Butter chicken, to which I
kept returning!
By the end of the evening, we had two American converts to Indian food, or
to the Taj’s Indian food at least. There was no doubting the excellence of
the items presented to us, and there were none of the very harsh flavored
curries for which Indian food can be (in)famous. We did choose carefully,
and GM Karan Singh was also extremely helpful with his advice. The menu
states “Indian food is an adventure, one of which you can savor in our
relaxing ambiance.” We can only agree. Very highly recommended. By the way,
there is also a take-away service and outdoor catering.
Taj, The Taste of India, 394/119-120 Pattaya Third Road (opposite X-Zyte
disco) telephone 038 374 744, fax 038 374 060, email taj_pattaya@yahoo
.co.uk. Open seven days from 11.30 a.m. until 11 p.m. Plentiful on-street
parking.
Tod Mun Goong (Deep-fried prawn balls)
This is a very simple and very tasty Thai style
appetizer. It will take less than ten minutes to prepare, especially if you
buy the prawn pre-minced. It is important to mix the ingredients well, so
that the formed prawn balls do not fall apart during deep frying.
Cooking Method:
In a bowl, combine the minced prawn, the coriander, garlic, pepper and the
egg. Mix very well to get the egg right through all the prawn meat. Add the
sugar to the fish sauce and stir well. Now add half a cup of bread crumbs to
the prawn, along with the fish sauce/sugar mixture and salt. Mix well again
and form the meat into round balls. Now roll the prawn balls in the
remainder of the bread crumbs, coating them thoroughly.
In a deep pan heat the oil and carefully place the prawn balls into the hot
oil and quickly deep fry until a light golden brown colour. Remove from the
oil, drain and serve with prawn dipping sauce (and tooth-picks).
Ingredients Serves
4
Minced prawn 200 gms
Bread Crumbs 1 cup
Salt 1 tspn
Sugar 1 tspn
Fish sauce 1 tbspn
Pounded combined coriander root,
garlic and pepper 1 tspn
Egg 1
Vegetable oil 3 cups
