India is an ancient country, and
if you want to get to know Indian culture, a visit
to Tandoor could be a good first step. Tandoor
is perhaps the most authentic Indian restaurant
in Taiwan. The owner, Mr. Raju Relwani, has always
insisted on using real Indian chefs and spices.
He imports the spices--the soul of Indian food--so
customers can enjoy truly authentic Indian food.
Drinking a Lassy (NT$80), or a King Fisher Beer
from India (NT$100), with some appetizers is a
good start. Chicken Tandoori (NT$440/whole; NT$290/half),
which features skinless and fatless drum sticks
covered with spices, is the most popular starter.
Mutton Vindaloo (NT$300) is curried lamb with heavier
spices. Daal Makhani (NT$220) is a vegetarian dish
strongly recommended by the manager, Ms. Hsiao,
who says she can't resist it.
The proper way to eat Indian food is to use your
hands and dip Naan bread (NT$50) into the sauces.
Some might ask why the curry is so soupy, or complain
there is not enough meat in it. This is because
curry is an Indian staple, and so many different
recipes provide many different flavors.
Curry is said to be good for our immune system,
while different ingredients benefit different organs.
And the dessert provides balance after the spicy
main course: Gulab Jamun is milk-based and has
Indian cuisine has northern and southern variations;
Tandoor serves Northern royal fare. First timers
can come on the weekend and enjoy the popular buffet
lunch. (Hours: Sat-Sun 12-2:30 pm)