{"id":51749,"date":"2019-05-02T10:36:20","date_gmt":"2019-05-02T16:36:20","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=51749"},"modified":"2026-04-03T11:11:48","modified_gmt":"2026-04-03T17:11:48","slug":"taj-mahal-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=51749","title":{"rendered":"Taj Mahal – Albuquerque, New Mexico"},"content":{"rendered":"
\n
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Taj Mahal Cuisine of India on Carlisle<\/figcaption><\/figure>\n

Don Shirley<\/strong>: “How is that<\/em>?”
\nTony Lip<\/strong>: “Salty<\/em>.”
\nDon Shirley<\/strong>: “Have you ever considered becoming a food critic<\/em>?”
\nTony Lip<\/strong>: “Nah, not really.\u00a0 Why?\u00a0 Is there money in it<\/em>?”
\nDon Shirley<\/strong>: “I’m just saying you have a marvelous way with words when describing food.\u00a0 Salty.\u00a0 So vivid one can almost taste it<\/em>.”
\nTony Lip<\/strong>: “Hey, I’m just saying it’s salty.\u00a0 Salt’s cheating.\u00a0 Any cook can make food salty.\u00a0 To make it taste good without the salt, with just the other flavors, that’s the trick<\/em>.”
\n~ The Green Book, 2018 “Best Picture” Academy Award Winner<\/strong><\/span><\/p>\n

In the hundreds of restaurant reviews to have crossed my path in my decades of restaurant appreciation, I’ve\u00a0 seen many adjectives used to describe to Indian cuisine, but never the term “salty.”\u00a0 Critics tend to use such hackneyed terms as “exotic,” “diverse,” and even “mysterious” to describe the cuisine of the Indian subcontinent.\u00a0 When my friends Nader and Elaine dined with me at Taj Mahal Cuisine of India on the day after my Kim and I watched The Green Book<\/strong><\/a>, I had to wonder how Tony Lip would have described Indian food.\u00a0 Spicy<\/em>?\u00a0 Maybe.\u00a0 Different<\/em>?\u00a0 Probably.\u00a0 Delicious<\/em>?\u00a0 Absolutely!\u00a0 Salty<\/em>?\u00a0 Never!\u00a0 Indian chefs do not cheat!
\n<\/span><\/p>\n

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My Friend Nader Khalil Enjoys the Bountiful Buffet<\/figcaption><\/figure>\n

Indian cuisine is widely regarded as among the very best in the world.\u00a0 In fact, nearly 400,000 respondents to a <\/span>Ranker<\/strong><\/a><\/span> poll taken in February, 2019\u00a0 ranked <\/span>Indian food third greatest among the world’s best cuisines.\u00a0 <\/span>Only French and Italian food ranked higher.\u00a0 This means <\/span>Indian food was more highly esteemed than such popular choices as Chinese, Spanish, Thai and Mexican food.\u00a0 Some scientists might even argue that Indian food possesses qualities you won’t find in Western cuisines–qualities which make it incomparably delicious (ergo so irresistible, you can’t help but love it).\u00a0 They actually support this assertion with data gleaned from an analysis of more than 2,500 Indian food recipes.<\/span><\/p>\n

It all comes down to the unique approach Indian cooks and chefs take, an approach entirely contrary to what their Western counterparts take.\u00a0 While many Western cuisines attempt to pair ingredients that complement one another, Indian chefs tend to combine ingredients that contrast other ingredients.\u00a0 For example, in Western cooking a chef might pair ingredients that make a dish sweet or piquant.\u00a0 In Indian cooking, a chef would pair ingredients that don’t complement one another.\u00a0 An Indian dish made with cayenne will very likely not include another piquant ingredient, but might very well include tamarind for bitterness, cilantro for zesty freshness and ginger for warmth.<\/span><\/p>\n

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Garlic Naan<\/figcaption><\/figure>\n

One of the city’s very best practitioners of Indian culinary arts is Taj Mahal, a Duke City mainstay for nearly a quarter century (established in 1996).\u00a0 “The Taj” as many of its habitues call it, is comfortably ensconced in a quaint split-level space almost equidistant between the University of New Mexico and I-40. You’ll want to get there early to score a table on the top floor because the stairway is in “this stairway ain’t big enough for the two of us” dimensions. The top floor is also where the buffet is laid out in gleaming metal trays displaying a colorful array of dishes.\u00a0\u00a0 Just above and to the right of the buffet is an “I love me wall” proudly demonstrating numerous “best of” awards.<\/span><\/p>\n

Thousands of Duke City diners who over the years have voted The Taj as Albuquerque’s best Indian restaurant certainly aren’t wrong. It really is that <\/em>good! My friend Ryan “Break the Chain<\/strong><\/a>” Scott has been telling me so for years.\u00a0 As with all memorable Indian restaurants, The Taj is equally adept at vegetarian and non-vegetarian dishes, but where it really stands out is with its naan, be it the garlic naan <\/strong><\/em>or the standard offering.\u00a0 Naan may be the only bread that can compare to my mom’s tortillas though I certainly wouldn’t tell her that.\u00a0 Visit The Taj for its buffet at lunch, but make it a point to visit at dinner and order off the menu.<\/span><\/p>\n

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Mutter Paneer<\/figcaption><\/figure>\n

14 May 2018<\/strong>:\u00a0 Another palate-pleasing category at which The Taj has no peer is with dishes showcasing paneer, the soft, crumbly cow’s milk cheese. Paneer is a fresh, never-aged cheese not made with rennet which means it’s safe for vegetarians to enjoy.\u00a0 The Taj doesn’t just give you token bits of paneer.\u00a0 There are chunks of the stuff in dishes in which it’s featured.\u00a0 The mutter paneer <\/strong><\/em>(a vegetarian dish that combines paneer <\/span>and green peas in a rich, thick curry) is a must-have.\u00a0 It’s a deeply satisfying, soulful dish so rich that you’ll need to ladle it over rice to cut that richness.\u00a0 Don’t be surprised if a soft swoon escapes your mouth as you enjoy it.<\/span><\/p>\n

2 May 2019<\/strong>:\u00a0 In a hilarious episode of The Big Bang Theory<\/strong><\/a>,\u00a0 Sheldon brought home a take-out portion of Kadai Paneer for his dinner and proceeded to describe it in his inimitable manner to his pulchritudinous neighbor Penny:\u00a0 “That is the intoxicating aroma of Kadhai Paneer. A perfect culinary representation of the freedom this evening holds. Not only is it Indian cuisine, which Koothrappali loathes, it contains a generous helping of peanuts, which would reduce Wolowitz to a wheezing 97-pound blister. And finally, its main ingredient is paneer, a farmer’s cheese that would cause Leonard to render any room uninhabitable within minutes<\/em>.”\u00a0 From Sheldon’s description you might not believe Kadai Paneer<\/strong><\/em> is one of the most delicious of all Indian dishes.<\/span><\/p>\n

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Kadai Paneer<\/figcaption><\/figure>\n

Kadai paneer\u202d has its genesis in Northern India and derives its name from the cooking vessel in which it’s prepared.\u00a0 A “kadai” resembles a deep Chinese wok and similar to the wok, is used for deep-frying.\u202d Kadai paneer is a type of cheese curry consisting of fresh paneer,\u202d \u202conions,\u202d \u202ccream, bell pepper <\/span>slices,\u202d \u202cfresh tomatoes, cumin and a variety of other spices.\u00a0 It’s a mouth-watering vegetarian favorite with broad appeal.\u00a0 Aficionados of Italian cuisine like it because it because the tomato sauce is reminiscent of a marinara though differently seasoned.\u00a0 Mexican food devotees love it because it’s got a bit of piquancy.\u00a0 You’ll love The Taj’s version because it’s absolutely delicious.\u00a0 It’s everything you want when you’re looking for a dish that will make your taste buds very happy.<\/span><\/p>\n

2 May 2019<\/strong>:\u00a0 Writing for Munchies<\/strong><\/a>, Hilary Pollack exhorted, “When I die, bury me inside a vat of saag paneer<\/em>.”\u00a0 That wouldn’t make Popeye the Sailor Man very happy, but if you’ve had The Taj’s saag paneer<\/strong><\/em>, you can understand her enthusiasm for the dish.\u00a0 Saag paneer may well be the most delicious spinach dish ever conceived by any culture.\u00a0 It’s primary ingredients are spinach and paneer, but it’s such seasonings as fenugreek, cayenne, ginger, garlic and a little lemon juice that make it so delicious.\u00a0 I suspect, but haven’t confirmed that the Taj’s cooks might also drizzle a little yogurt onto the dish to enhance the creaminess of the dish.<\/span><\/p>\n

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Saag Paneer<\/figcaption><\/figure>\n

Step into Taj Mahal Cuisine of India and your senses are immediately captivated by the aroma of exotic spices wafting toward you.\u00a0 Those aromas are a precursor to the delightful deliciousness of the meal awaiting you.\u00a0 The Taj is quite simply a magnificent restaurant.<\/span><\/p>\n

Taj Mahal Cuisine of India<\/strong>
\n1430 Carlisle Blvd<\/span>, N.E.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 255-1994
\nWeb Site<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 2 May 2019
\n# OF VISITS<\/strong>: 5
\nRATING<\/strong>: Excellent<\/strong><\/span>\u00a0\u2013 High quality dining experience; very good to excellent food, attentive service, and a well-maintained atmosphere; worth a detour.
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Kadai Paneer, Saag Paneer, Matter Paneer, Garlic Naan
\nREVIEW #1111<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Don Shirley: “How is that?” Tony Lip: “Salty.” Don Shirley: “Have you ever considered becoming a food critic?” Tony Lip: “Nah, not really.\u00a0 Why?\u00a0 Is there money in it?” Don Shirley: “I’m just saying you have a marvelous way with words when describing food.\u00a0 Salty.\u00a0 So vivid one can almost taste it.” Tony Lip: “Hey, I’m just saying it’s salty.\u00a0 Salt’s cheating.\u00a0 Any cook can make food salty.\u00a0 To make it taste good without the salt, with just the other flavors, that’s the trick.” ~ The Green Book, 2018 “Best Picture” Academy Award Winner In the hundreds of restaurant reviews to have crossed my path in my decades of restaurant appreciation, I’ve\u00a0 seen many adjectives used to describe to Indian…<\/p>\n","protected":false},"author":1,"featured_media":51754,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,15,523,141],"tags":[],"class_list":["post-51749","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-buffet","category-indian","category-new-mexico"],"yoast_head":"\nTaj Mahal - 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