{"id":53845,"date":"2026-01-21T09:16:02","date_gmt":"2026-01-21T15:16:02","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=53845"},"modified":"2026-04-03T11:13:38","modified_gmt":"2026-04-03T17:13:38","slug":"taste-of-india-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=53845","title":{"rendered":"Taste of India – Albuquerque, New Mexico"},"content":{"rendered":"
\n
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Taste of India, Northern Indian Deliciousness on Juan Tabo<\/figcaption><\/figure>\n

“Don’t go and cook Indian food if you never cooked Indian food, you know?”
\n<\/span><\/em>~Wolfgang Puck<\/strong>
\n<\/em><\/p>\n

Those who can’t do, write<\/em>.\u00a0 The pan is mightier than the pen<\/em>. Pick your aphorism.\u00a0 When it comes to cooking Indian food, both certainly apply in my case.\u00a0 Every effort to prepare even the most basic of Indian dishes is a painful reminiscence of the Chemistry courses which confounded, confused and frustrated me in equal measure.\u00a0 Sure, covalent bonds made sense (because they were easy), but the math-based system of writing complex chemical equations may as well have been Klingonese<\/strong><\/a>.\u00a0 So, too, are most recipes for Indian dishes.<\/p>\n

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Dining Room<\/figcaption><\/figure>\n

Yes, a passable phalanx of premixed “instant” Indian food exists, but what’s the fun in preparing that?\u00a0 Aspiring Indian food cooks (and masochists like me) prefer to prepare everything from scratch.\u00a0 That includes grinding and roasting ingredients for our own garam masala, an essential Indian spice mix which Epicurious<\/strong><\/a> considers “the Indian equivalent of French herbes de Provence or Chinese five-spice powder<\/em>.”\u00a0 Somehow, my mix always has the taste appeal of a lethal bleach and ammonia combination.\u00a0 After years of trial and failure, I’ve arrived at\u00a0 the painful realization that I may never be able to cook Indian food.<\/p>\n

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Lunch Buffet<\/figcaption><\/figure>\n

For every chemophobic simpleton (like me) who will never “get” Chemistry, there’s a brainiac like my friend Schuyler who could probably figure out the formula for eternal youth but as a bona fide cerevisaphile, would rather pursue the formula for\u00a0 the perfect home-brewed beer.\u00a0 For every inept and incompetent kitchen bumbler like me who can’t figure out Indian cooking, there’s someone like Alonna Smith who’s not only mastered it, but believes it’s simple enough for even someone like me.<\/p>\n

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Mango Lassi, Among the Best in Town<\/figcaption><\/figure>\n

Some of you might recognize Alonna’s name from the thoughtful and insightful comments she contributes to Gil’s Thrilling…\u00a0 Some of you might even know that in September, 2019, Alonna launched a wonderful blog called My Indian Stove<\/strong><\/a>.\u00a0 If you didn’t know that, let me tell you what you’re missing.\u00a0 My Indian Stove is the gentle hand-holding\u00a0 those of us need who believe cooking Indian food is too complicated and calls for too many ingredients.\u00a0 There’s love and respect in Alonna’s writing, an easy flow that inspires you to read further.\u00a0 Her detailed, easy-to-follow instructions may inspire even me to attempt Indian cooking again.\u00a0 Until when that happens, it’s heartening to know I can find great Indian food at restaurants such as Taste of India.<\/p>\n

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Papadum and Chutneys<\/figcaption><\/figure>\n

Taste of India launched in 2017 on Juan Tabo just north of Indian School.\u00a0 It’s situated in the same shopping center which once housed Rutilio’s New Mexican Foods<\/strong><\/a>.\u00a0 As with almost every Indian restaurant in the city, its specialty is the cuisine of Northern India which the marquee subtitles “Cuisine From the Heart of India<\/em>.”\u00a0 The east-facing eatery is more colorful, maybe more beckoning than other Indian restaurants.\u00a0 You might not even notice understated ambiance considering the dining room’s cynosure is the very popular buffet.<\/p>\n

That buffet is a popular draw, an “Indian Food 101” course for diners who don’t have the time or inclination to explore the menu.\u00a0 Ideally it should be an introductory offering that inspires diners to venture beyond the buffet.\u00a0 Admittedly I started off that way, but have since ordered exclusively from the menu.\u00a0 My Kim, however, loves the buffet.\u00a0 She loads her plate with enough tandoori chicken to fill a dozen coops and always has the mango custard.\u00a0 At Taste of India, complimentary naan accompanies the buffet.\u00a0 It’s not part of the buffet ensemble.\u00a0 Instead, one of the restaurant’s genial servers will ferry over a basket of regular or garlic naan<\/strong><\/em> (your choice) to your table.\u00a0 As a courtesy, I always ask about the propriety of sharing the naan when one of us doesn’t have the buffet.\u00a0 Invariably the answer is “yes,” but you should always ask.\u00a0 The naan, by the way, may just well be the very best in New Mexico.\u00a0 It’s outstanding!<\/p>\n

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Rice<\/figcaption><\/figure>\n

Those of us who prefer ordering from the menu might even find some heretofore unknown items.\u00a0 There are plenty of the “usual suspects” too: the vibrantly-colored tandoori-oven-roasted chicken, lamb, shrimp and fish dishes we all love; traditional vegetarian and non-vegetarian curry dishes that explode with flavor; delicate, irresistible breads; fluffy rice and mixed rice biryani dishes; soups that are not only fun to say (mulligatawny), but soulful and deeply satisfying; and some of the most unique and tempting desserts offered by any culinary culture.<\/p>\n

Whether you go for the buffet or order off the menu, not to be missed is Taste of India’s mango lassi<\/strong><\/em> served over ice.\u00a0 We order it when our server delivers menus to our table.\u00a0 Mango lassi is a very refreshing, absolutely delicious Indian yogurt-based drink made by blending ripe mangoes with yogurt, water (or milk) and sometimes sweetener.\u00a0 Think mango smoothie.\u00a0 It’s a staple in Indian cuisine and one of the very best beverages any time of year.\u00a0 Taste of India’s mango lassi is thicker than most, indicative of the use of mango pulp.\u00a0 As with so many items on the menu, it’s at or near the top of the pantheon of beverages in Albuquerque.<\/p>\n

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Mulligatawny Soup, the best in Albuquerque<\/figcaption><\/figure>\n

21 January 2026<\/strong>:\u00a0 The very first time I heard the term “papadum” as a food item, I associated it with the “other Indian culture”–Native American.\u00a0 That shows what a poor etymologist I am.\u00a0 Papadum is an offering from the Indian subcontinent.\u00a0 New Mexicans might even consider it the Indian version of chips and salsa.\u00a0 Papadum<\/strong><\/em> is a very thin, very crispy dic-shaped wafter typically made from seasoned dough, black gram flour, lentils, rice or chickpeas.\u00a0 These versatile snacks are either deep-fried, roasted over an open flame or microwaved to achieve its texture.\u00a0 \u00a0Papadum is typically served with chutneys.\u00a0 Be forewarned, these brittle beauties can’t hold Gil-sized scoops of chutney.<\/p>\n

21 January 2026<\/strong>:\u00a0 Who will ever forget the hilarious Seinfeld episode which introduced the world to the Soup Nazi<\/strong><\/a>.\u00a0 Especially funny was Newman’s ecstatic reaction at having secured a bowl of mulligatwawny.\u00a0 Yes, mulligatawny sounds like an Irish term, but this absolutely delicious elixir is another gift to the world from India.\u00a0 Taste of India’s chicken mulligatawny<\/strong><\/em> (a warming blend of chicken, lentils and Indian spices; nourishing, hearty and full of depth) is superb.\u00a0 It’s prepared to your preferred spice level on a scale of one to ten.\u00a0 Even for fire-eaters, anything over seven is a challenge.\u00a0 On a blustery, cold winter day, Taste of India’s chicken mulligatawny is the equivalent of New Mexico’s sacrosanct green chile stew.\u00a0 It’s soul-warming, a bowl of comfort and indescribably delicious.\u00a0 It’s the best in New Mexico.<\/p>\n

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Keema Naan, the best we’ve ever had<\/figcaption><\/figure>\n

4 January 2019:\u00a0<\/strong> If you’ve never explored Indian breads beyond the de rigueur naan, you’re probably not alone.\u00a0 It’s a challenge to get past the leavened, tandoor oven-baked flatbread.\u00a0 My excuse is that there are so many different types of naan (Taste of India offers fou: plain, garlic, spinach and keema) that you can find enough diversity within just the naan offerings.\u00a0 Besides, why would you ever want to deprive yourself of something as absolutely mouth-watering as the keema naan<\/em><\/strong> (stuffed with minced lamb meat and spices).\u00a0 It’s among the very best naan we’ve ever had.\u00a0 The lamb is akin to the shaved lamb you usually find in gyros–not so much in flavor profile, but in how thin it’s sliced.\u00a0 Naan remains my favorite bread of any culinary culture, even over New Mexican flour tortillas.\u00a0 Yes, that’s heresy, but you’ll understand if you have the keema naan.<\/p>\n

4 January 2019<\/strong>:\u00a0 My Kim laughed at my lack of currency with contemporary pop culture when I asked “Isn’t Josh Rogan some Hollywood actor<\/em>?” as I pointed out a dish called “Rogan Josh.”\u00a0 “That’s Seth Rogan<\/em>,” she corrected me.\u00a0 At any regard, it was a dish neither of us had seen at any Indian restaurant.\u00a0 That was reason enough for me to order the Lamb Rogan Josh<\/strong><\/em> (braised lamb chunks cooked with a gravy of browned onions, yogurt, garlic, ginger and aromatic spices such as cardamom and cloves).\u00a0 Translating roughly to “red lamb,” this delectable stew is an amazing revelation.\u00a0 More than most Indian dishes, the tanginess of the yogurt comes through, giving the gravy a slightly sour but absolutely delightful profile.\u00a0 The lamb is unbelievably tender, the result of slow cooking.\u00a0 Ladle it over the light, fluffy rice and you’re sure to be transported to swoon city in short order.<\/p>\n

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Lamb Rogan Josh<\/figcaption><\/figure>\n

21 January 2026<\/strong>: Among the unique offerings at Taste of India is chicken mango curry.\u00a0 Ordinarily you don’t see the pairing of fruits with curry.\u00a0 Curry is almost always used with proteins and (or) vegetables.\u00a0 Mango, which has been described as “the fruit that makes other fruits look like they’re not even trying<\/em>” is often referred to in India as “the king of fruits.<\/em>”\u00a0 \u00a0Mangoes are native to India.\u00a0 My friend Tushar raves about mangoes in India being far superior to any mangoes you’ll find at your neighborhood grocery store.\u00a0 I love mangoes so much that a trip to India is hopefully in the cards for me.<\/p>\n

Chicken mango curry<\/strong><\/em> at a spice level of five should be just about right even for those timid of tongue.\u00a0 It’s a wonderful marriage of sweet mangoes, pungent curry and large pieces of chicken with wonderful Indian spices.\u00a0 \u00a0It’s served with rice so naturally I poured the curry dish over the rice as I would do with Thai curry.\u00a0 Our server indicated that’s what most people do.\u00a0 It’s kosher (fit or proper, not Jewish).\u00a0 There’s only one nit about this dish (and it’s a small one).\u00a0 It’s that the chicken is served in rather large chunks.\u00a0 Had it been cut into smaller bits (as in the Mulligatawny) the dish would have been even more spectacular…and it’s hard to imagine it being any better.<\/p>\n<\/div>\n

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Chicken Mango Curry, a Unique and Uniquely Delicious Entree<\/figcaption><\/figure>\n

21 January 2026:\u00a0\u00a0<\/strong>Service at Taste of India is exemplary.\u00a0 Servers visited our table frequently to ensure our dining experience was to our satisfaction.\u00a0 Even the restaurant owner stopped by.\u00a0 He was very happy with our effusive praise for the culinary fare though I suppose he doesn’t offen hear a disparaging word.\u00a0 Seeing how much I enjoyed the chicken mango curry, he suggested we return on Fridays when the buffet menu includes pineapple tika masala (a tropical twist on a classic – sweet pineapple cooked in a creamy tomato-onion gravy sauce.).\u00a0 Doesn’t that sound fabulous?<\/p>\n

4 January 2019<\/strong>:\u00a0 There are only a few desserts on the menu including a delightful mango pudding studded with pineapple chunks on the buffet.\u00a0 My very favorite of all Indian desserts has long been halwa<\/strong><\/em>, a traditional post-prandial delight composed of grated cooked carrots, shaved almonds sauteed in butter and boiled milk.\u00a0 Taste of India’s version is terrific, a sweet dish that accentuates the brightness and intrinsic deliciousness of carrots.\u00a0 It’s thick and rich, a rare dessert that inspires long lingering rather than making quick work out of it.<\/p>\n

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Halwa<\/figcaption><\/figure>\n

Because some of us might never be able to prepare edible (much less delicious) Indian food, we’re grateful to have restaurants such as Taste of India to show us how it’s done.\u00a0 Taste of India is a tremendous find, one of the city’s best Indian restaurants.\u00a0 Don’t just take my word for it.\u00a0 Alonna Smith sent me and she certainly knows her way around an Indian stove.<\/p>\n

Taste of India<\/strong>
\n1605 Juan Tabo, N.E.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 294-6342
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 21 January 2026
\n1st VISIT<\/strong>: 4 January 2019
\n# OF VISITS<\/strong>: 2
\nRATING<\/strong>: Outstanding<\/strong><\/span>\u2013A stand-out; delivers a memorable dining experience through a harmonious blend of exceptional food, attentive service, and consistent quality
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Lamb Rogan Josh, Halwa, Keema Naan, Mulligatawny Soup, Chicken Mango Curry, Buffet, Papadum and Chutneys,
\nREVIEW #1142<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

“Don’t go and cook Indian food if you never cooked Indian food, you know?” ~Wolfgang Puck Those who can’t do, write.\u00a0 The pan is mightier than the pen. Pick your aphorism.\u00a0 When it comes to cooking Indian food, both certainly apply in my case.\u00a0 Every effort to prepare even the most basic of Indian dishes is a painful reminiscence of the Chemistry courses which confounded, confused and frustrated me in equal measure.\u00a0 Sure, covalent bonds made sense (because they were easy), but the math-based system of writing complex chemical equations may as well have been Klingonese.\u00a0 So, too, are most recipes for Indian dishes. Yes, a passable phalanx of premixed “instant” Indian food exists, but what’s the fun in preparing…<\/p>\n","protected":false},"author":1,"featured_media":72138,"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":[440,15,523,141,561],"tags":[1658,5530,5533,5534,5532,4443,5531],"class_list":["post-53845","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-buffet","category-indian","category-new-mexico","category-rating-outstanding","tag-buffet","tag-chicken-mango-curry","tag-halwa","tag-keema-naan","tag-lamb-rogan-josh","tag-mulligatawny-soup","tag-papadum-and-chutneys"],"yoast_head":"\nTaste of India - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=53845\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Taste of India - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"“Don’t go and cook Indian food if you never cooked Indian food, you know?” ~Wolfgang Puck Those who can’t do, write.\u00a0 The pan is mightier than the pen. Pick your aphorism.\u00a0 When it comes to cooking Indian food, both certainly apply in my case.\u00a0 Every effort to prepare even the most basic of Indian dishes is a painful reminiscence of the Chemistry courses which confounded, confused and frustrated me in equal measure.\u00a0 Sure, covalent bonds made sense (because they were easy), but the math-based system of writing complex chemical equations may as well have been Klingonese.\u00a0 So, too, are most recipes for Indian dishes. 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Pick your aphorism.\u00a0 When it comes to cooking Indian food, both certainly apply in my case.\u00a0 Every effort to prepare even the most basic of Indian dishes is a painful reminiscence of the Chemistry courses which confounded, confused and frustrated me in equal measure.\u00a0 Sure, covalent bonds made sense (because they were easy), but the math-based system of writing complex chemical equations may as well have been Klingonese.\u00a0 So, too, are most recipes for Indian dishes. 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