Restaurant Mayur Indian Kitchen Restaurant 馬友友印度廚房 (MIK-2), Songshan District, Taipei City, Taiwan Published on: 13-11-2015
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Why Mayur Indian Kitchen Restaurant is special ?
Owner Mayur Srivastava worked as a hotel chef before opening Mayur Indian Kitchen six months ago. The eatery’s dishes are freshly prepared and feature whole spices instead of powdered versions. The restaurant specializes in north Indian cuisine, but also offers south Indian classics like dosa, or savory pancakes made from rice flour and lentils served with a variety of stuffings, and crispy samosas. The restaurant frequently changes its menus and offers specials depending on the season.
The restaurant offers several jain, or vegetarian dishes, such as aloo gobhi (NT$110), which is made with sauteed potato, cauliflower, tomato and spices. I liked how the cauliflower was lightly cooked to retain some of its crunch.
You should try: the tandoori chicken masala (NT$145), curry dumplings, Kasai curry, Cheese Naan with Dal Makhani, rice and Dal Tadka ,the gobi keema, amb roganjosh, Chana masala
For dessert, Mayur Indian Kitchen offers both gulab jamun (deep-fried milk balls served in sugar syrup, NT$80) and gajar halwa (NT$95)
How to get to Mayur Indian Kitchen Restaurant?
Mayur Indian Kitchen Restaurant is next to Taipei Sherwood Hotel at the business hub of Taipei near to Zhongshan jr. high school brown line mrt
- Authentic Indian food in the heart of Taipei
- The newest & the best Indian buffet in Taipei
- FRESH & FLAVORFUL INDIAN RESTAURANT
- From Indian Buffet to Alacarte or food delivery, Mayur is the best for Indian food
- The great Indian dinner with Culingues in Taipei!
- Noise level Normal
- Budget Medium
- Alcohol YES
- Air condition NO
- Had kid menu NO
- Accept credit card NO
- Serve breakfast NO
- Serve halal NO
- Serve vegeterian YES
Mayur Indian Kitchen Restaurant 馬友友印度廚房 (MIK-2), Songshan District, Taipei City, Taiwan
“The best Indian food is found in homes, not in restaurants, but this is close!” I have reviewed Indian restaurants in India and in about 15 other countries and Mayur stands in the first rank. As a general principle the best Indian cuisine is found in homes not in restaurants, but this is close. The cuisine is Panjabi, the most common found outside of India and usually troubled by too much ghee and chili which covers a multitude of problems in many places. The excess chili obscures the complexity of the other flavors (and Indian cuisine is about the battle of ALL the flavors). The ghee tends to homogenize the flavors. The other problem these restaurants have is a certain laziness that results in buffets where the food tires in steam tables for hours. None of that is a problem here. Across the board the food is fresh, well made, authentic and exceedingly well spiced (meaning well combined). We started with a Bengali appetizer of small crunchy puris filled with yoghurt, tamarind and chutney, each piece a crisp, cool, delicious mouthful. Then there was delightfully zippy chana dal and very unusual palak (puree) of methi greens and spinach. The nan was perfect, thin enough to crisp nicely in the tandoor and beautifully chewy. We also tried some tawa roti that were made with genuinely whole grain flour. We finished our meal with the most authentic khulfi (Indian ice cream made with boild down milk, saffron, cardamom and pistachios) I have ever had, bright with saffron flavor and rich with condensed milk and the slightly grainy texture of the real thing. Finally a good cup of chai. That so many dishes across the menu were at the top of their game was amazing. The service was attentive with our being overbearing. It is no surprise that this organization now has three restaurants in Taipei. They even opened a dhaba (a "roadside" food stand like you find along the roads in India) in the Shilin night market. If you like Indian, you can't go wrong here and it is a fi. nd addition to a great foodie city.