Panj Tara

Name: Panj Tara
Address: 2025 W McDermott Drive, Allen, TX, 75013, US
Telephone: (469) 305-8036
Price range: $$

North Indian$$

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Sun–Thu 11am–3pm & 5pm–10pm; Fri–Sat 11am–3pm & 5:30pm–11pm

2025 W McDermott Drive, Allen, TX 75013
(469) 305-8036
Last verified: October 2026
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Biryani served in a hammered steel bowl with a spoonful lifted above it, at Panj Tara in Allen

Roti, chapati & paratha: The unleavened whole-wheat family. Roti and chapati are thin and dry-griddled (tandoori roti is baked in the clay oven); paratha is layered with ghee and pan-fried, plain (lachha, spiralled) or stuffed with potato, cauliflower or paneer; rumali is the tissue-thin "handkerchief" bread. Puri and bhatura are fried and puff up hollow; bhatura is the large, leavened one served with chole. On this menu as: Pani Puri · Chole Bhature · Aloo da Parantha.
Paneer: Fresh, unaged cheese made by curdling hot milk with lemon or vinegar and pressing the curds into a firm block. It does not melt, so it can be grilled (tikka), fried, or simmered in gravies, and it is the standard vegetarian protein on North Indian menus. On this menu as: Chilli Paneer · Shahi Paneer · Palak Paneer.
Indo-Chinese: Manchurian & chilli chicken: The Chinese cooking of Kolkata's Hakka community as adapted to Indian tastes: battered cauliflower or chicken tossed in a garlicky, soy-and-chili "Manchurian" sauce, chilli chicken or paneer with green chili and peppers, Hakka noodles and "Schezwan" fried rice. A cuisine of its own, and a fixture of most Indian restaurants' appetizer pages. On this menu as: Gobi Manchurian · Chilli Paneer · Chilli Chicken.
Aloo, gobi, bhindi, baingan, matar: The vegetable vocabulary of a North Indian menu: aloo is potato, gobi cauliflower, bhindi okra, baingan eggplant (bharta is roasted and mashed), matar peas, jeera cumin. Malai kofta are dumplings of paneer and potato in a creamy gravy. "Aloo gobi" is potato and cauliflower; "matar paneer" peas and paneer, and so on. The name is the recipe. On this menu as: Gobi Manchurian · Malai Kofta · Aloo da Parantha.
Butter chicken (murgh makhani): Tandoori chicken finished in a silky sauce of puréed tomato, butter, cream and a little fenugreek, sweeter and gentler than tikka masala. Invented at Moti Mahal in Delhi in the 1950s as a way to use leftover tandoori chicken. "Makhani" (buttery) on any dish, including dal makhani, promises the same rich treatment. On this menu as: Daal Makhani · Butter Chicken.
Tandoori: Cooked in a tandoor, a deep, charcoal- or gas-fired clay oven that reaches very high heat. Tandoori chicken is bone-in pieces marinated in yogurt, lemon, ginger-garlic and spices (the red color is mostly Kashmiri chili or food coloring), skewered and roasted until charred. Naan is slapped onto the same oven's walls. On this menu as: Tandoori Chicken Tikka · Tandoori Lamb Chops.

How these dishes compare

Tikkatypically $15 across 367 menus
Daltypically $11.99 across 347 menus
Samosatypically $6.99 across 343 menus
Naantypically $3.99 across 341 menus
Roti, chapati & parathatypically $4 across 332 menus
Kebabs: seekh, boti, shamitypically $16 across 327 menus
Butter chicken (murgh makhani)typically $16 across 314 menus
Tandooritypically $11.99 across 314 menus

Panj Tara

Menu

Vegetarian Appetizers

Non-Veg Appetizers

Veggie Mains

Chicken

Lamb & Goat

Bread & Rice

Brunch Special

How these dishes compare

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