INDIAN CUSINE "TAJ MAHAL RESTAURANT" IN BRIDPORT (WEST DORSET)
- Name: Taj Mahal
- Adress: 20 East Street, Bridport, Dorset DT6 3LF
- Telphone: 01308 424956 or 01308 421000
- Web: www.tajmahalbridport.com
Open 7 days a week:
Sunday to Thursday, 12 noon - 2 pm & 6 pm - 11.30 pm
Friday and Saturday, 12 noon - 2 pm & 6 pm - 12 midnight
Rafique and Helen Choudhury would like to welcome you to the Taj Mahal Restaurant in the vibrant market town of Bridport in Dorset. They are a family business that has been established in Bridport for over 35 years serving authentic curry dishes for eating in the restaurant or for take away. They are extremely grateful to the many loyal customers they have and the many friendships they have made during this time. Their aim is to provide you with a memorable authentic dining experience. From our their homemade recipes, the chefs prepare fresh mouth-watering dishes using the finest traditional Indian spices and ingredients to add seasoning and flavour to enrich your meal.
All their dishes are prepared freshly on the premises. They have a wide selection of lamb, chicken, prawn and vegetarian dishes to meet all tastes. However, if you would like something that is not on the menu, the chefs will be more than happy to prepare it for you. They also have a wide selection of wines, spirits and beers available to go with your meal.
The Indian cuisine consists of a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hindu, cultural choices and traditions. The cuisine is also influenced by centuries of Islamic rule, particularly the Mughal rule. Samosas and pilafs can be regarded as examples.
Historical events such as foreign invasions, trade relations, and colonialism have played a role in introducing certain foods to this country. For instance, potato, a staple of the diet in some regions of India, was brought to India by the Portuguese, who also introduced chillies and breadfruit. Indian cuisine has shaped the history of international relations. The spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around Europe and Asia. Indian cuisine has influenced other cuisines across the world, especially those from Europe, the Middle East, North Africa, sub-Saharan Africa, Southeast Asia, the British Isles, Fiji, and the Caribbean.
Indian cuisine reflects an 8,000-year history of various groups and cultures interacting with the Indian subcontinent, leading to diversity of flavours and regional cuisines found in modern-day India. Later, trade with British and Portuguese influence added to the already diverse Indian cuisine. Early diet in India mainly consisted of legumes, vegetables, fruits, grains, dairy products, and honey. Staple foods eaten today include a variety of lentils (dal), whole-wheat flour (aṭṭa), rice, and pearl millet (bājra), which has been cultivated in the Indian subcontinent since 6200 BCE. Over time, segments of the population embraced vegetarianism during Śramaṇa movement while an equitable climate permitted a variety of fruits, vegetables, and grains to be grown throughout the year. A food classification system that categorised any item as saatvic, raajsic, or taamsic developed in Yoga tradition. The Bhagavad Gita proscribes certain dietary practices (chapter 17, verses 8–10). Consumption of beef is taboo, due to cows being considered sacred in Hinduism. Beef is generally not eaten by Hindus in India except for Kerala and the north east.