Taj Tandoori - Carte

"Ojeoje, how time passes. Five years ago, we had finally found an Indian restaurant with Taj Tandoori, where we were both quite satisfied – no self-evident, because my wife finds Indian cuisine in parts strange – and then it took us to this day to come back. This is mainly due to the fact that most of our handy lunches are connected with larger purchases, and we are now doing them in Karlsruhe. Except if Opa R. needs shoes again! He will find them in a shop that is called our dog, and the nearest branch is in Baden Baden. We had taken the opportunity at the knock. Beautiful house on the Oos The immediate surroundings of Taj Tandoori have significantly improved since our last visit: The potent cultivation of the historic old house, over which I had so echauffed at that time, has now been renovated, and instead of the carpet shop, which was then strongly placed with percentages, there is now an elegant cosmetic institute. Is that a Bavarian restaurant? On the other hand, everything has remained with the old: a Rococo symphony in blue and white, otherwise decorated for Indian conditions but discreetly. And the tables are still too small for all the equipment that belong to an Indian food. Among dogs the single-eyed king dogs are admitted, although the guest room is designed with carpet. The one that was noted at this point was no longer sucked, especially among the tables. In contrast, the toilets were clean and, as I always appreciate, contactless. We were surrounded by two competent and excellent German speaking middle-aged men – I mention this because we were largely lost in translation during our last visit. After all, we had learned at the time that the restaurant tends to lead submission under German sensitivities, as regards sharpness and spicing of Indian dishes. Therefore, I gave myself more security and, as I would like to admit, not without recognizing a certain pride as Old Bombay Hand, and I imagine that the two were very pleased to host someone who had spent five exciting years in their homeland. When ordering, our eyes were once again bigger than our stomachs. Two main dishes, one supplement, two fat breads and of course rice. The fact that we did all this is a miracle, but a miracle that gave me a restless night. But it's a good turn. Ipanema Mango Lassi To drink there was an alcohol-free caipirinha called Ipanema for my wife 5,80 €; for me, as almost always when we go Indian, a mango Lassi 4,20 € – there is little better if it is to quickly buffer excess sharpness. The fact that my loved one is attached to the fish as such, I have often noticed here. This time the Fish Mango Curry, a “Filet of white halibut in a mild sauce made from spices, cream and mango”. Fish must swim. If the picture gives the impression that the curry consisted of relatively much sauce and relatively little fish, it does not deceive. For 22,50 € it could have been a bit more of the tasty healing butter, especially since I stole it one of the five medium-sized pieces. The sauce was, however, exactly according to its taste, as mild as announced, a bit sweet, a bit sour and especially free from the particularly bad spices. I had not experienced such a enthusiasm with my wife in an Indian restaurant, more precisely, enthusiasm with a touch of relief. My Lamb Vindaloo was “fried lamb meat in a piquant sauce made of ground pomegranate seeds and chiles”, €17.80 was a bit more angular. The recipe originates from Goa, and the name is a conglomeration of the Portuguese vinha d’ alhos, that is wine and garlic. And as the coincidence wants aloo to be called potato in Hindi, there are many places of potatoes in the Vindaloo, for example here. Lamm goanish The spice mixture consisted of a long series of usual suspects of Indian cuisine, such as cumin, bockshornklee and turmeric to name just a few. The ground pomegranate seeds gave a slightly herbic acid and chili the desired sharpness a bit of air on the upwardly open Scovilleskala, however, remained, for that it would not have needed the mango Lassi now. But I couldn't complain about too little meat, most of them were as delicate as the proverbial lamb, only a few pieces were a little firmer. The overshaved strips looked pretty and cared for crispness, but contributed little taste; They came to me like Kohlrabi, but I can fool myself, because that would be an exotic in Indian cuisine. In order to round off the feast, there were other supplements in addition to compulsory rice. Palak Bhaji My wife loves spinach, so there was a bowl of Palak Bhaji 6,80 €, which we both found a bit boring. Here we would have been better off with Palak Paneer. Garlic Naan Great, on the other hand, the two breads we had chosen: Garlic Naan €2.80, a tandoor-baked sourdough bread with neat garlic butter, and Aloo Paratha €4.50, which was not on the map, but still liked for me. I hadn't eaten that since I was in India. Aloo Paratha It is an unacidified bread filled with a spicy potato mass, rolled out and baked in the pan. Magnificent. Mango Chilli Sorbet without chili, what a happiness... My wife, though quite tired, still didn't want to take the orgy with a sorbet. And behold, the enigmatic Mango Chilli Sorbet from the last visit was still on the map, mysterious in so far as it does not contain a chilli, but only a decent amount of champagne beside the thick ice ball. This time too, the secret was not ventilated, except that the boss is on the name and so the staff is always in a waste of explanation. But my wife tastes better anyway as it is. And although attentively a second spoon was delivered, I could not help anymore. Here we will be seen again, and not because my wife had not taken it to arrange an appointment before eating in the neighboring cosmetic institute. It is because, as stated at the outset, it is not natural that we are both satisfied with our different tastes after visiting an Indian restaurant. This is because not only his kitchen craftsmanship is understood, but it is also willing to respond to special requests. That's it."