The Taj Mahal,a dream etched in marble is the peerless epitome of eternal love conceptualized and erected on the banks of river yamuna of Agra, India in the early seventeenth century by mughal emperor, Shah Jahan,in memory of his beloved wife Mumtaz Mahal. About 20,000 laborers labored for about 20 years to build it. its sheer magnificence takes one's breath away.

Giving us culinary delights is the cuisine created by the Mughal emperors of the yore.This cuisine,termed Mughlai,reminds us that the Mughal emperors were culinary connoisseurs,and created the art of appreciating and imbibing food cooked in a hot clay oven called "tandoor".The food style was named "tandoori".Not restricting themselves to tandoori food,the Mughals excelled in the creation of other non-vegetarian and vegetarian food styles using exotic Indian spices such as cardamom seeds,coriander seeds, cumin seeds, cloves, black peppercorns, cinnamon, garlic,ginger, turmeric,red chillies etc.,which captured the imagination of North India. Mughlai food is associated with North India and the cuisine is ancient as its culture.

At Taj Palace we offer a range of culinary delights inculding Mughlai foods as well as other regions of India.Our food is cooked fresh using our imagination and creativity to cater to the tastes of our patrons.We welcome your presence in our midst and rejoice in the fact that you will participate in sharing our creations.

Indian Cuisine is an assortment of zealousy guarded culinary skills that have descended down generations from a host of regions and communities.Despite its paralled dietary range,there's something mystical and intrinsic about all indian food: the reverence and thoughtfulness with which it is prepared.

We at Taj palace blend food with exotic herbs and spices,and the intricate preparatory methods,are all intended to let the aromas and flavours sink into the fare and your senses.Not only does it makes the food healthy,the food smell or look gorgeous,it fires your appetite until you and your taste buds succumb to temptation.And you will fell no remorse because such sublime and experiences are a step closer to spirituality.

Garlic(lasun):Pungent smell.A great complement to ginger. Together emit an appetizing aroma when sauted as seasoning in most dishes. Benefits:Lowers cholesterol,inhibits rheumatism,has anti-cancer,anti-flatulent and anti-bacterial properties.

Ginger(Adrak):Leads a distinctly sharp taste and aroma. Benefits:Improves digestion,lower cholesterol,controls bloodpressure, inhibits cancer,prevents coughs and colds,has anti-nausea and anti-clotting properties.

Turmeric(Haldi):Used in most Indian dishes.Imparts rich looks.Great aroma and flavour when ground before cooking. Benefits:Blood purifier,improves liverfunction,prevents coughs and colds,improves skin tone and is an antiseptic.

Black Pepper: Very aromatic when fresh ground.Adds 'bite' to the food giving it a mysterious after-taste Benefits:Effectively wards off colds and throat infections.

Clove(laung):Used wholly in rice and meat preparation.Also used in powdered form in baked goods. Benefits:Controls gum and tooth infections,anti-nausea,combats colds, strengthens nerves and improves circulation.

Cardamom(elaichi),Cinnamon(dalchini) & Nutmeg(jaifal): Mostly ground and sprinkled for their pleasing aroma and subtle flavours. Indispensable to many preparations including dessertsmade from milk. Benefits:Cardamom prevents formation of kidney stones,Cinnamon helps fight diabetes and food poisoning while nutmeg helps relieve stress.

Cumin(jeera):One of the main ingredients in curries.Used wholly as popular seasoning. Benefits:Good digestive especially to 'settle' a heavy meal.

Saffron(kesar):The most expensive spice.Imparts great looks and exclusive flavour to rice,meats, seafood and desserts. Benefits:Cures anaemia,is a heart and nerve tonic and has anti-aging properties.