The Taj

July 2009

This Northern Indian restaurant at The Federal Kuala Lumpur hotel is a little hidden. For one, it is tucked away in a corner obscured by The Verandah coffee house. But its view, which opens out to the surprisingly peaceful tropical garden, makes up for it.

Food wise, it has everything you would expect of such a restaurant – Tandoori, Roganjosh Kashmiri (lamb cooked with Kashmiri masala), Matar Paneer (homemade cottage cheese and green pea curry), Nan and, of course, mango lassi.

On our initial visit, the dishes tasted milder than we had expected. But this is not to say that the food here is any less authentic. The spiciness – as in the variety of spices used – is still there and so this might be a good starting point for people who are less tolerant of the chilli kind of hotness but still want to enjoy Indian food.

The Murgh Mukhanwala (boneless chicken grilled and gently simmered in tomato, butter and cream) was smooth and creamy, and with just the right hint of spice. The level of spiciness in Machli Goa Curry (red snapper cooked in coconut, ginger, garlic and spices) was mellow as well which worked out fine because we could then taste the freshness of the fish. Lim Chee Wah

Awards

The Taj was shortlisted in the Best Indian Restaurant category of the Time Out KL Food Awards 2009. Our food awards are 100% voted for by the people of KL. This way, we guarantee that popularity and consistent performance is rewarded.