Having lived in Los Angeles for many years and eaten at some of the finest Indian restaurants this side of Mumbai, I must admit I approached this review of Taj Mahal warily. The reason is that the spices and specialized techniques required to produce authentic Indian cuisine are not readily available here and the last thing I wanted to eat was someone's idea of Indian food'say curry a la corvina with a side of patacones with chutney dip. What I discovered, however, was a restaurant whose very beautiful interior is matched, perhaps even surpassed, by the quality and authenticity of its food.
Open only ten months, this wonderful restaurant is authentic, from its charming owner and host, David Mander, to its Indian chefs and authentic tandoori oven in the kitchen. Even the service staff are dressed in native costumes. From the moment you enter and smell a hint of incense mingled with a whiff of curry, you know you have found "the real thing". And, my friends, Taj Mahal is "the real thing".
While we sipped on Lassi's, a rich yogurt - based drink that comes in many flavors, we nibbled on a delicious variety of Chicken Samosas, and Fish and Shrimp Pakoras. While all were quite good, the shrimp was truly outstanding; the shrimp meat tender, succulent and rich with flavor. Then the main meal began?and it was almost overwhelming.
Lamb, beef "two kinds of chicken, vegetarian dishes, three baskets of naan bread" the generous portions just kept arriving, as did an outstanding vegetable rice dish used to contain the sauces so that not one flavorful drop would be lost.
We asked for "medium hot" when ordering, and that is just the way it arrived, a slight bite of spicy heat, but not overly much. If you want to avoid the heat, you can also order your meal sans the fiery spices used in this centuries - old cuisine, but I think you are missing something when you do this. The heat is often an interesting counterpoint to the smooth sauces, tender meats and herbs.
Hands down, the Tandoori Chicken was one of the best I have had, tender morsels of boneless chicken cooked to perfection. Wrapped in a piece of garlic naan bread with a dash of one of the many condiments provided (I chose mango chutney), it was fit for a king. Which is just the way you are treated when you dine at Taj Mahal. The service is swift and efficient, the décor regal.
There is a wide variety of vegetable dishes for those who eschew meat, and if the two we sampled are an example, then you will not be disappointed, as Indian cuisine reflects its culture and vegetarian dishes have a very long history in that country.
Taj Mahal Panama has something to offer everyone.
The PanamaCity, Panama version of this restaurant has an older and highly successful sister establishment in Costa Rica and their proud owner oversees both. The source of this pride is based on the effort he has made to guarantee Panama has a fine Indian restaurant: an excellent and highly experienced chef he brought to oversee the kitchen, the tandoori oven he installed to ensure meats are cooked properly and the varieties of naan bread, a staple of Indian cuisine, is prepared the traditional way, and a well - trained staff.
Prices are moderate for Panama; a very wide range of appetizers runs $3.95 to $4.95, main courses $8.95 to $11.95, with the most expensive dish an elegant Tandoori Jumbo Prawn for $17.95.
To say I highly recommend Taj Mahal would be an understatement. If you like authentic Indian food prepared by a master chef in beautiful surroundings, then this is a place you must try while in Panama City. I plan to return many times.
