Dear Guest, restaurant in Scandinavia!
Dear Guest, Welcome to Indian Taj – established in 1973, it was the very first Indian restaurant in Scandinavia! The story began in 1972 when the founder of Indian Taj Mr. Saba Ahluwalia, found himself in Copenhagen on business and to his surprise, discovered that there were no Indian restaurants in Denmark at all. One year later the family were moving to Denmark, to be first to have the pleasure of introducing the Danes to the authentic Northern Indian cuisine. After 40 years of success with Indian Taj, the next generation are also fully engaged with the restaurant and its latest development, the opening of "Guru to go", a new takeaway concept located right next to Indian Taj – you are welcome to drop by and pick up a menu after you've finished your meal. The following menu is composed of original family recipes, secret spice compositions and always the freshest ingredients. Our chefs are all of Indian origin with experience from well-known Northern Indian restaurants, ensuring that the quality and preparation consistently follows traditional Indian directions. All dishes are prepared fresh from scratch, so you can expect some waiting time. We assure it is worth the wait and in the meantime please enjoy a drink in our Indian inspired surroundings. Whether you are one of our regular guests or this is your first visit to Indian Taj, we welcome you to the marvels of Indian cuisine and hope you enjoy your evening! For parties of 8 or more we refer our group set menus Payment with credit card will be subject to credit card fee MENUS MENU 1 (Vegetarian) Pappadams & Chutneys thin crisp spicy wafers and chutneys Samosas indian pastery with spicy filling of potatoes, peas, masala and coriander Paneer Makhani cottage cheese in a mild butter curry Aubergine Bharta tandoori smoked aubergine pulp with garlic, red chilli, turmeric and cumin Dal Maharani slow cooked black lentils, a Punjabi speciality Naan Mahiwal, Basmati Rice & Raita tandoori naan bread,basmati rice and homemade yogurt 275 kr. per person (min. 2 persons) MENU 2 Pappadams & Chutneys thin crisp spicy wafers and chutneys Shrimp Chat marinated cold shrimps and vegetables in mountain herbs and lemon Tandoori King Prawns tandoori roasted king prawns Chicken Tikka Masala tandoori broiled morsels of chicken fillet in a creamy curry Rogan Josh traditional Kashmir lamb curry Sabzi Nau Rattan assortment of fresh vegetables in curry Naan Mahiwal, Basmati Rice & Raita tandoori naan bread, basmati rice and homemade yogurt 399 kr. per person (min. 2 persons) MENUS MENU 3 Pappadams & Chutneys thin crisp spicy wafers and homemade chutneys Nawabi King Prawns Chat marinated king prawns and shrimps Vegetarian Pakoras fresh vegetables deep fried in spicy batter Chicken Jalfrezi chicken fillet sauteed with capsicum in a rich golden curry Lamb Do Piaza the Chef’s special recipe of spicy lamb Sabzi Nau Rattan assortment of fresh vegetables in curry Naan Mahiwal, Basmati Rice & Raita tandoori naan bread, basmati rice and homemade yogurt 475 kr. per person (min. 2 persons) MENU 4 Pappadams & Chutneys thin crisp spicy wafers and homemade chutneys Hot Coconut Soup midly spiced chicken stock enriched with coconut milk Spicy Mango Chicken fresh mango and chicken fillet in a spicy curry Masala King Prawns tandoori king prawns in a creamy golden curry Zerra Alu roasted potatoes sauteed with roasted cumin seeds Aubergine Bharta tandoori smoked aubergine pulp with garlic, red chilli, turmeric and cumin Garlic Naan, Basmati Rice & Raita tandoori garlic naan, Basmati rice and homemade yogurt 499 kr. per person (min. 2 persons) STARTERS 31 Pappadams Two thin spicy crispy wafers - roasted in our tandoor, served with a 35 trio of home made chutney and pickles 31M Masala Pappadam Aromatic thin spicy crisp wafer topped with fresh tomato, onion 35 and salad 6 Chicken Pakoras Tandoori chicken fillet coated in a thin crispy batter 115 50F Fish Pakoras Codfish pieces in a thin crispy spicy batter 115 50V Vegetarian Pakoras Selection of vegetables in a crispy spicy batter 105 34 Samosa A jewel of indian pastry with spicy filling of potatoes, peas, coriander 75 and masala (2 pieces) 34K Keema Samosa Indian pastry with spicy filling of lamb, peas, coriander and masala 85 (2 pieces) 35 Onion Bhaji Onion tossed in a spicy batter mixture and deep fried (2 pieces) 39 King Crab Tikki Red king crabs cakes with king prawns, prawns, masala, chilli, 75 145 spring onion and coriander (2 pieces) 37 Dumm Ka Lobster Half lobster tossed in piquant Mangalore masala marinade 195 APPETIZERS 71 Chicken Chat Marinated roasted chicken morsels, tomatoes, potatoes, capsicum, 89 chickpeas, onions and masala 72 Shrimp Chat Cold shrimps and fresh-diced potatoes, capsicum, onions and tomatoes 89 marinated in mountain herbs and lemon 73 Paneer Chat Cottage cheese, mountain herbs, lemon - served with spicy potatoes, 79 chickpeas and onions 74 King Prawn Chat Garlic marinated king prawns and shrimps with crusty naan 125 SOUPS 2V Hari Sabz Ka Shorba Heavenly nectar of herbs and fresh vegetables 80 3 Narial Murgh Shorba A mildly spiced chicken stock enriched with coconut milk 85 4SJ Spicy Jhinga Soup King Prawn soup with saffron, garnished with rice, chicken and spiced 95 with chillies, coriander, herbs and mushrooms TANDOORI STARTERS 5 Tandoori Chicken Spring chicken in tandoori grounded spices - the most famous Indian 115 delicacy 7 Lazette-Attish-E-Tandoori Selection of classic sizzling tandoori lamb and chicken 155 8 Mumtaz Tikka Marinated chicken morsels, tossed in a tempered mixture of spices 115 9 Paneer Tikka Homemade cottage cheese with herbs and spices 115 47D Vegetarian Tandoori Potatoes, tomatoes, cauliflower, cottage cheese and mushrooms 135 marinated in ground spices and Himalaya herbs 47T Tandoori King Prawns Tandoori roasted king prawns marinated with garlic, herbs and ginger 145 CHICKEN 11 Chicken Tikka Masala Tandoori broiled morsels of marinated chicken fillet in creamy 135 masala curry 13 Butter chicken Marinated over night in spices and herbs cooked in rich creamy curry 140 49 Spicy Mango Chicken Fresh mangos and chicken in a spicy curry 145 52 Chicken Jalfrezi Selected morsel of spring chicken fillet sauteed with capsicum in a 135 rich golden curry 55 Hot Coconut Chicken Chefs secret recipe of original chicken curry with green chillies, 145 ginger and coriander in coconut milk 56 Bhuna Garlic Chicken Garlic based chicken curry - garnished with ginger and coriander 135 58 Chilli Chicken Morsels of chicken fillet spiced with chillies and coriander, sauteed 135 with roasted whole spices LAMB 14 Rogan Josh Traditional Kashmir lamb curry 145 16 Lamb Do Piaza The Chef’s special recipe of juicy spicy lamb curry with onions 145 17 Keema Mattar Succulent mince of lamb, cooked with filling of peas sauteed with 135 ginger, garlic, coriander and mountain herbs 41 Butter Lamb Jewels of marinated lamb, simmered in red butter curry 145 44 Saag Meat Lamb fillet morsels marinated in roasted milled spices and herbs 145 cooked in spinach 57 Bhuna Lamb Morsels of lamb fillet roasted in fry pan and spiced with roasted milled whole spices and herbs garnished with ginger and coriander 155 VEGETARIAN 19 Dal Maharani 19KC Kabli Channa Slow cooked black lentils, a Punjabi speciality 85 Chick peas and potatoes in masala mixture of grounded spices 85 99 20 Sabzi Nau Rattan Assortment of fresh vegetables in curry 20M Masaledar vegetables Baby aubergine, capsicum, tomatoes, baby onions and potatoes in 109 freshly ground hand picked spices and Himalayan herbs 22 Matter Paneer Curried peas and cottage cheese with herbs and spices 85 23 Zeera Alu Frypan roasted potatoes sauteed with cumin seeds 79 23A Aubergine Bharta Tandoori smoked aubergine pulp with garlic, red chilli, turmeric 95 and cumin 23B Masala Bhindi Okra (ladyfingers) and baby onions tossed in chat masala and black 95 salt 23C Gobi Alu Frypan roasted fresh cauliflower and potatoes, seasoned with spices 95 garnished with ginger, coriander and pure ghee 45 Saag Paneer Cottage cheese and spicy spinach sauteed with dried fenugreek leaves 85 FISH & SEA FOOD 42 Shrimp Curry Succulent onion based shrimp curry with popped lotus seeds 135 47 Masala King Prawns Tandoori boiled marinated king prawns cooked in tomato curry - 145 garnished with ginger and coriander 50S Tandoori Salmon Salmon fillet marinated with yogurt and tandoori spices served with mango salad 175 CHILDREN 100 Children 2-10 years Tandoori chicken, basmati rice, naan, raita and salad 95 BIRYANI & RICE 25 Gosht Wali Biryani Basmati rice with selected lamb cuts and Indian herbs 125 26 Murgh Wali Biryani Mughali style chicken fried rice 115 26M Taj mix Biryani Fried basmati with chicken, lamb, shrimps and vegetables 145 26V Vegetable Biryani Cardamom flavoured fresh vegetable pullav rice 95 27 Pullav Rice Matured long grained basmati rice with saffron 35 46 Vegetable Rice Steamed basmati rice with vegetables 45 BAKES OF TANDOORI 28 Tandoori Roti Unleavened whole wheat bread 30 29 Naan Mahiwal Classic tandoori bread sprinkled with nigella seeds 30 29B Butter Naan Naan flavoured and topped with butter 35 29G Garlic Naan Naan flavoured and topped with garlic and coriander 35 29K Keema Naan Naan bread stuffed with spiced minced lamb 45 29P Pesharwari Naan bread with a filling of nuts cottage cheese and poppy seeds 45 30 Punjabi Paratha Flaky tandoori baked bread, stuffed and topped with butter 30 SALAD & ACCOMPANIMENT 33M Mango Salad Mango salad with red onions 55 33O Onion Salad Spicy onion rings, green chilli, lemon and ginger juliennes 30 18 Raita Homemade yogurt with tomato, cucumber and garam masala - 30 a cooling contrast to a spicy meal 32 Chutney & Pickles Select: Mango, Mint, Chilli, Sweet lemon, Red baby onions or Mixed 10 pickle 32D Dabba Selection of our six homemade chutneys, pickles and dips 45 DESSERT 91 Kulfi Homemade indian ice cream 55 Mango - Almonds or Pistachio 94 Vanilla Ice Vanilla ice cream 50 98 Gulab Jamun Indian speciality - sweet cake in cane syrup and rose water 50 COFFEE & TEA Coffee Espresso / double 30 25/35 Cappuccino 35 Café Latte 40 Press coffee small / large 50/85 Irish coffee (Tullamore Dew 4 cl.) 75 Tea - select between Assam, Darjeeling, Nilgiri or green tea 30 Masala Chai - crushed masala spices and tea boiled with milk 35 BEER Bottle beer - King Fisher, Cobra, Light beer 45/85 Draft beer - Carlsberg 40/60 WATER, LASSI & SODA Hildon mineral water still, sparkling 33 cl. / 75 cl. 30/60 Lassi Selection - Mango, Sweet or Salted 35/55 Coke, Coke Zero, Fanta, Sprite, Tonic, soda 30 SPIRITS SELECTION (2CL.) Bombay Sapphire, Tanqueray, Hendricks 40 Absolut, Absolut Mango, Stolichnaya 40 Havana Club, Bacardi 40 Ballentines, Red Label 40 Black Label, Chivas Regal, Ballentines 12 Years 50 Blue Label Renault, Martell, Remy Martin VSOP Gordon Bleu Remy Martin Louis XIII Baileys, Cointreau, Grand Marnier 125 50 85 385 40 COCKTAILS Mojito, Mango Mojito, Blue Margarita, Dry Martini Cocktail, White Russian, Strawberry Daiquiri, Tom Collins, Pina Colada, Cosmopolitan, Bloody Mary, Frozen Margarita, Seabreeze Payment with credit card will be subject to credit card fee 95 » I HAVE ALWAYS BEEN INTRIGUED BY THE WORD ‘MASALA’ I FIRST HEARD THE WORD, WHEN A TANTALISING AROMA IN MY GRANDMA’S HOUSE PROMPTED ME TO ASK WHAT IT WAS. THE ANSWER ‘MASALA’ DIDN’T SATISFY MY CURIOSITY. IT JUST INCREASED IT. EVER SINCE, I’VE ASKED MANY QUESTIONS TO WHICH I STILL HAVE NO ANSWERS. QUESTIONS LIKE, DID SOMEBODY INVENT THESE MASALAS? OR WERE THEY CHANCE DISCOVERIES. IF SOMEONE DID INVENT THEM, HOW DID THEY THINK UP ALL THOSE AMAZING COMBINATIONS. WHO TOLD THEM THAT THE DRIED BARK OF THE CINNAMON TREE COMBINES DELECTABLY WELL WITH THE SEED OF THE POPPY FLOWER? THE MORE I ASKED ABOUT IT, THE MORE ANSWERS I DIDN’T GET. BUT MY SEARCH HAS NOT YET BEEN ENTIRELY IN VAIN. WHEREVER MY QUEST TOOK ME, ONE TRUTH WAS UNIVERSAL – WHATEVER BE THE MASALAS, WHEREVER BE THEY FROM, THEY ARE METICOULOUSLY CRAFTED. TODAY I’M A WISER MAN. I DON’T ASK ANY MORE QUESTIONS ABOUT THE ENIGMATIC ‘MASALA’. AFTER EVERY GOURMET EXPERIENCE, I JUST THANK THE GENIUSES WHO CAME UP WITH THE IDEAS AND ALSO THE PEOPLE WHO ARE CAREFULLY HANDING DOWN THE CRAFT, AND ADDING CONTEMPORARY TWIST TO KEEP THE MYSTERY ALIVE «
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