Crispy hand-folded pastry filled with spiced potato and peas, topped with tamarind chutney, mint yoghurt, and pomegranate seeds.

Minced lamb blended with fresh herbs, green chillies, and aromatic spices, skewered and grilled in the tandoor oven.

Cubes of fresh cottage cheese marinated in spiced yoghurt and chargrilled in the tandoor until golden and smoky.

Tender chicken breast marinated overnight in yoghurt, lemon, and a blend of 12 spices, then fired in the clay tandoor.

A warming lentil soup infused with cumin, ginger, and fresh coriander — the perfect beginning to your Taj journey.

Tender chicken slow-simmered in a velvety tomato-cream sauce enriched with fenugreek, cardamom, and hand-ground spices. A timeless classic.

A Kashmiri masterpiece — slow-braised lamb shoulder in a deep, fragrant sauce of whole spices, Kashmiri chillies, and caramelised onions.

Fresh cottage cheese cubes nestled in a silky, spiced spinach sauce with garlic, ginger, and a touch of cream.

Succulent tiger prawns cooked in a bold, tangy tomato and onion masala with coastal spices and fresh curry leaves.

Fragrant basmati rice slow-cooked with tender spiced lamb, saffron milk, fried onions, and whole aromatic spices — sealed and dum-cooked to perfection.

Black lentils slow-cooked overnight with butter, cream, and a rich tomato base — the ultimate comfort dish of North India.

Tender chicken braised in a luxuriously rich sauce of cashew nuts, coconut, rose water, and warming spices. Gently fragrant and deeply satisfying.

Hand-stretched leavened dough baked in the clay tandoor and finished with fresh garlic, butter, and coriander.

Soft naan filled with a sweet blend of coconut, almond, and sultanas — a perfect companion to mild curries.

Flaky whole-wheat flatbread layered with clarified butter and cooked on the tawa until golden and crisp.

Light, puffed deep-fried bread made from fine wheat flour — traditionally served with chole or dal.

Soft milk-solid dumplings soaked in rose-scented sugar syrup, garnished with crushed pistachio and edible silver leaf.

Traditional Indian ice cream made with condensed milk and real Alphonso mango pulp, set on a stick and dusted with cardamom.

Slow-cooked rice pudding infused with saffron, cardamom, and rose water, topped with toasted almonds and pistachios.