My first curry in weeks, my first curry in Taiwan! A family friend brought us here, saying that this was the best Indian restaurant they’ve been too. We came on an empty Monday night, but supposedly, it is very full on weekends.

Entrance:

Very clean and bright.

Vegetarian Samosas NT$75

4 mini crunchy samosas filled with spicy potatoes and peas.

Bright green (first time I’ve seen it colored) spicy mint yogurt sauce and spicy raw onions.


Indian Chai NT$75 (right), Mango Lassi NT$100 (left)

The magno lassi tasted like thick plain yogurt blended with fresh mangos, naturally sweet. The tea was very milky and spiced up (tasted like dried plums and almost like a Chinese date) and left a dry feeling in my mouth.

Fish Tandoori- Fresh fish fillets grilled in the authentic clay tandoor oven, flavored with an aromatic assortment of delicious Indian spices NT$350

Thick meaty chunks of white fish, with lots of yummy smoky grill flavor, soft and slightly spicy. This was my favorite dish of the meal.

Lamb Chops- Tender lamb chops marinated in a garlic, ginger, and yoghurt sauce, and spiced with a blend of authentic Indian spices NT$350

Curry and barbecue flavor lamb, soft and no “woolly” taste. This is the favorite dish of our family friend (who ordered 2 plates and who has very American taste buds, if that helps).

You can watch the Indian chef stick food into the tandoor oven and flatten out naan bread like pizza dough from the windowed kitchen cubicle to the side of the restaurant.


Basket of several orders of Cheese Naan NT$75 and Plain Naan NT$60

The naan bread was thick, soft, chewy, and a little soggy, which I didn’t mind too much. The cheese naan, to the left, was filled with a layer of homemade Indian cheese (crumbly and feta cheese like in texture) mixed with curry spices.

4 mildly spicy curries, from top left corner clockwise:
Okra (about $NT250).
Lamb Curry (about $NT350)
Chana Masala (about $NT250)
Murgh Makhani Masala- Fresh and tender chicken breast pieces served in a rich and hearty tomato and butter based sauce NT$300

The lamb and chicken were very creamy soupy curries, the lamb tasting like a beefy veggie soup with very strong lamb flavors, and the chicken tasting like a curry flavored spaghetti sauce.

Close up of the Chana Masala

This isn’t on the menu for some reason, but they do serve it. A very dry curry with soft chickpeas cooked with onions.

Close up of the Okra

This was also not on the menu, but recommended by the owner, who is friends with our family friend and rarely speaks to anyone else! The crunchy okras were sauteed in light curry spices and onions.

Not bad for a first Indian meal in Taipei, Taiwan.

This entry was posted by chicken on Wednesday, August 2nd, 2006 at 7:56 pm and is filed under Taipei, North Taipei, Indian. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.