The Taste of India Royal Dinner Special for 2 is one easy way to sample our authentic north Indian food recipes at our Indian restaurant on Monroe St. in Madison, WI, which are available as vegetarian or non-vegetarian servings for two people.
We also offer catering for all kind of parties like birthday and wedding celebrations.
Our menu is extensive, featuring cuisine from the north of India.
including FISH PAKORA, Fish, Boneless and Skinless, Marinated with Yogurt, Lemon Juice, Spices Chick Pea Batter and Deep Fried.
such as ONION AND BLACK PEPPER KULCHA, Crisp Bread Filled with Caramelized Onions & Dusted with Course Black Pepper.
such as our popular TANDOORI MIXED GRILL, a tasty combination of Tandoori Specialties like Tandoori Chicken, Chicken Kabob, Shrimp, Fish and Sheekh Kabob.
like our LAMB MADRAS, boneless roasted Lamb Cooked with Fresh Tomatoes, Onion, Ginger and Hot Sauce with Coconut Milk.
such as our CHICKEN VINDALOO, boneless Chicken, Curry Cooked with Ginger, Garlic, Spices And Spinach.
like our hot and spicy BEEF CURRY with beef cooked in Onions, Garlic, Ginger and Spices.
including our TASTE OF INDIA SPECIAL, Basmati Rice cooked with natural juices, pieces of King Sized Shrimp, Chicken, Beef and Lamb.
like our tasty SHRIMP MANGO, Shrimp cooked in Onion, Garlic, Ginger and Mango Sauce.
such as our yummy MUSHROOM MASALA, a Royal Vegetarian Delight with fresh Mushrooms and Sautéed with Ginger, Garlic and Onion in a Creamy Sauce.
The brothers Devinder Singh and Sital Singh owns three restaurants in Wisconsin. Monroe Street is the most recent beneficiary with the recent opening of Taste of India, which recently moved into the space previously occupied by Yirgalem Ethiopian restaurant in Knickerbocker Place. It's the third Taste of India opened by brothers Devinder and Sital Singh, with the others in Green Bay and Brookfield.
Monroe Street is the most recent beneficiary with the recent opening of Taste of India, which recently moved into the Knickerbocker Place. The menu is extensive, featuring cuisine from the north of India with 27 vegetarian entrees.The tandoori chicken, however, was the juiciest, most tender version of this distinctive red/orange-colored classic, which takes its name from the charcoal clay oven in which it's cooked, that I've come across. Also delicious was the chicken tikka masala, a thick and moderately spicy yellow curry. The cubed lamb was very tender, in a dark brown curry with onions and a tart note of yogurt. The dessert included in the dinner is gulab jamin, which are fried cottage cheese balls soaked in heavy sugar syrup.
In the two months that have followed, a Taste of India seems to have already attracted a whole new group of fans. It was unusual to see families with children in the old restaurant, but on one night last week a friend and I noticed two tables occupied by families. The children seemed to be enjoying their pappadams (Indian lentil-flour wafers) and tamarind dip as much as any youngsters I've seen eating at McDonald's.At many Indian restaurants around town, that dryness becomes the plague of tandoori foods. At Taste of India, each piece of chicken had been deeply scored before marinating. That practice increased the surface area so the meat could absorb more of the marinade and develop a richer flavor. It must have helped in cooking, because the meat remained wonderfully moist.
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