Taj Mahal Indian Kitchen

Name: Taj Mahal Indian Kitchen
Address: 1520 Market St, Little Rock, AR, 72211, US
Telephone: (501) 520-4900

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1520 Market St, Little Rock, AR 72211
(501) 520-4900
Last verified: October 2026
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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: Indo-Chinese · Hakka Noodles · Vegetable Manchurian.
Tikka masala: Chunks of tandoor-grilled marinated chicken (tikka) simmered in a creamy, mildly spiced tomato gravy. Almost certainly invented in Britain's Punjabi restaurants rather than in India, and now the most-ordered dish on Indian menus in the English-speaking world. On this menu as: Chicken Tikka Masala.
Vindaloo: A Goan dish descended from Portuguese carne de vinha d'alhos (pork in wine-vinegar and garlic) remade with dried Kashmiri chilies, vinegar and spices. Tangy and hot rather than merely hot; the restaurant version with potatoes (aloo) is a British-Indian pun that stuck. On this menu as: Lamb Vindaloo.
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: Boneless cubes marinated and grilled on skewers in the tandoor. Chicken tikka is the yogurt-and-spice version; malai tikka is marinated in cream and cheese for a mild, silky result; hariyali is a green marinade of mint, cilantro and spinach; paneer tikka is the vegetarian standard, often with peppers and onion on the skewer. On this menu as: Chicken Tikka Masala.
Biryani: Long-grain basmati layered with marinated meat, fried onions, saffron and whole spices and cooked "dum", sealed under a lid so the rice steams in the meat's juices. Hyderabad, Lucknow, Kolkata (with a potato and egg), Malabar and Sindh each have their own. Served with raita and often a thin gravy (salan). Pulao is the simpler, single-pot cousin. On this menu as: Chicken Biryani.

How these dishes compare

Tikkatypically $15 across 385 menus
Biryanitypically $16.49 across 366 menus
Naantypically $3.99 across 352 menus
Tikka masalatypically $16.99 across 316 menus
Tandooritypically $16.95 across 315 menus
Gulab jamuntypically $5.95 across 254 menus
Vindalootypically $17.95 across 232 menus

Taj Mahal Indian Kitchen on our other sites

CurryMenusIndian menus, with a glossary of Indian dishes

Taj Mahal Indian Kitchen

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Menu Highlights

Indo-Chinese

How these dishes compare

Taj Mahal Indian Kitchen on our other sites

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