There’s a lot to like about the Taj Mahal.
Its location in the centre of the lively area of La Campana allows the most discerning diner to be transported to the enchanted depths of India. The dramatic use of colour; reds, purples, greens, oranges and golds, give the restaurant a bright, contemporary look that is also quintessentially Indian. The food is exquisite, the price is right and the service is exceptionally friendly and helpful.
Taj Mahal has been established here on the coast for over 14 years, attracting a wide variety of clientele. From visiting tourists to regular residents, the food quality and atmosphere has been maintained to a high standard. It’s no stranger to changing hands over the past four years, but has now returned to the original management, the team behind Bollywood in Nueva Andalucia. Bringing forth their expertise, Taj Mahal is certainly unrivaled in value for money.
The current, and original, owner of Taj Mahal is Wahid Abdul Latif. He moved to Spain 30 years ago looking to start afresh. His initial move into the restaurant trade began as a dishwasher in a famous restaurant in Puerto Banus, and acquired many skills working there for some time. He later became a chef and also trained his wife in the same trade. Wahid’s success has been mainly due to his openness to ideas from clients and staff; he implements ideas without wasting any time.
The combination of the interior décor, atmospheric music and aromas permeating from the kitchen evoke a warm ambience comparable to no other. The character of an Indian restaurant is somewhat special, found only in this genre of establishment. Always a hum of commotion with salivating sounds from the bustling staff to the decorative dishes sizzling past your ear to the awaiting, fervent diners; simply the atmosphere conveys images of the exotic Indian lifestyle.
The ingredients in each dish achieve a delicate balance of intriguing flavours. Each platter is created with tasteful attention-to-detail, ensuring each mouthful is an explosion of season and spice. Offering vibrantly exotic and mouthwatering Indian dishes, Taj Mahal is open Monday to Sunday from 6pm. I would always recommend dining in the restaurant so you are immersed in the vivacious environment, but they also offer takeaway and home delivery.
The staff at Taj Mahal are attentive, smartly dressed and intuitive, adapting the dishes to your required taste. The head chef, Kuldeep Singh, has over 18 years experience in the restaurant business, and comes from a family of chefs from the north of India. His previous portfolio includes working in leading hotels and restaurants in India and Germany before moving to Spain six years ago.
From his expansive knowledge from travelling around India in the past, Kuldeep can cook many variations of one curry, depending on the different regions of India and the different ingredients used.
We were delightfully served the assorted platter; seekh kebab, succulent chicken tikka, crunchy meat and vegetable samosas, crisp onion bhajis and mixed vegetable pakora fritters. Also, the juicy chicken shashlik which was cooked with fresh onions, tomatoes, green chillis and spices, grilled in their traditional Tandoor oven to ensure a smoky undertone.
The fiery chicken garlic chilli was one of our favourites; aggressively spiced with fresh flakes of garlic, red chillis and fresh coriander, the sauce was nonetheless elegant and light. Another one of our preferences was the chicken Jalfrezi; the tender pieces combining with the robustly seasoned sauce and fresh vegetables. A third main dish was lovingly served, lamb kadai tempered with ginger, garlic and an assortment of vigorous spices. Our last platter was the mixed balti, one of Taj Mahal’s signature dishes; a medium strength dish cooked with delectable lamb, plump prawns and moist chicken pieces, spring onions, ginger, garlic and coriander. A perplexing dish at first but one you should definitely add it to your order if you’re looking for something different. All main dishes were accompanied by light naan breads and slender grains of basmati, strongly seasoned with cumin and cardamom and garnished with fried onions and cashews.
Taj Mahal Marbella; where portions are generous, spice levels are respected and the owners work hard to make customers feel at home and well taken care of. Their main goal after taking back ownership of Taj Mahal was to bring back the same standards, excellent food and service that once existed, and it’s evident to say that they have done just that.
C/ Jazmines 17-B, Local 1, Nueva Andalucia
(50m from the Post Office)
Tel. 952 814 719 / 952 906 832