Curry is not the name of a dish - rather it encompasses a whole class of dishes cooked with chicken, meat, fish and vegetables using unique spices and various special recipes.
The Emperors of the Mogul Empire apart from hunting, bird watching, pedigree tigers, classical music & dancing, were absolute connoisseurs of exquisite food. Their several chefs would have been experts in special dishes. Jealousy guarded secrets and precious recipes often were handed down from father to son. These secret combinations of spices are what makes one dish totally different from another.
Taj Mahal offers you authentic cuisine with distinct taste,
Our authentic cooking takes time and effort. All our dishes are cooked fresh to order. It takes approximately half an hour to prepare an order. Our food is exotically delicious and the flavor demonstrates the freshness. We do not use animal fat, MSG or preservatives. All of our meats are lean and fresh. In other words, you are enjoying a very unique, tasty and healthy meal. A typical table setting (click to enlarge)
The Facts about Indian foods
There is a misconception in South Africa that Indian foods are all about hot curries. Spicy, yes, but chillies are optional extra that are added in various degrees during preparation of the food, to your request. All foods cooked at Taj Mahal are available in Extra Mild (no chillies), Mild, Medium, Hot and Extra Hot (loads of chillies). Spices only enhance the taste of the foods prepared, for example, Italian foods taste different to Chinese foods, all due to preparation methods and selective uses of different spices.
CinnamonThe Benefit - Blasts Bacteria Research at Kansas State University in the US showed sprinkling a pinch on raw meat controlled the growth of harmful bacteria, including E.Coli and salmonella. It can also help control blood-sugar levels in diabetics, stimulating the production of glucose-burning enzymes and boosting insulin's effectiveness.
TurmericThe Benefit - Avoids Alzheimer's A study at the University of California found elders living in an Indian village who ate turmeric-spiced curries every day had the lowest incidence of this brain disease in the world. Just one percent of those aged 65 and older were affected - less than half the rate in the West.
|
