Taj Indian Cuisine

Name: Taj Indian Cuisine
Address: 333 Clarks Pond Parkway, Suite 6, South Portland, ME, 04106, US
Telephone: (207) 828-6677

Indian

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Mon–Thu 11am–2:30pm & 4:30pm–10pm; Fri 11am–2:30pm & 4:30pm–11pm; Sat 11am–11pm; Sun 11am–10pm

333 Clarks Pond Parkway, Suite 6, South Portland, ME 04106
(207) 828-6677
Last verified: October 2026
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Overhead spread at Taj Indian Cuisine in South Portland — an onion-and-herb uttapam on Taj-branded paper, surrounded by biryani, chicken curry, a shrimp dish, dal and chutneys on a wood table

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: Biryani & Rice · Bachi Dum Biryani.
Dosa: A thin, crisp South Indian crepe of fermented rice-and-lentil batter, served with sambar and coconut chutney. Masala dosa is folded around spiced potato; Mysore masala adds a red chili-garlic smear; rava dosa is a lacy semolina version; paper dosa is the extra-large, extra-crisp one. Uttapam is the same batter cooked thick like a pancake with onion, tomato and chili on top. On this menu as: Shareables & Dosa · Masala Dosa.
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: Butter Chicken.
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.
Madras & Chettinad: Two southern styles. "Madras" is a British-restaurant label for a hot, tomato-and-chili curry in the Tamil manner. Chettinad, from the Chettiar merchant community of Tamil Nadu, is the real thing: black pepper, star anise, stone flower, curry leaves and dried chili ground fresh, all dark, aromatic and fierce. Kolhapuri is Maharashtra's equally fiery red-chili style. On this menu as: Chicken Chettinadu.
Naan: A leavened, teardrop-shaped bread slapped onto the wall of the tandoor, blistered and brushed with butter or ghee. Garlic, butter and cheese naan are standard; keema naan is stuffed with spiced mince, peshwari with coconut and dried fruit. Kulcha is the flakier, often stuffed (potato, onion, paneer) Punjabi relative. On this menu as: Garlic Naan.

How these dishes compare

Samosatypically $6.99 across 343 menus
Naantypically $3.99 across 341 menus
Biryanitypically $16 across 337 menus
Butter chicken (murgh makhani)typically $16 across 314 menus
Gulab jamuntypically $5.95 across 244 menus
Vindalootypically $17.95 across 224 menus
Madras & Chettinadtypically $16.95 across 154 menus
Dosatypically $10.74 across 117 menus

Taj Indian Cuisine

Menu

Entrees

Biryani & Rice

Shareables & Dosa

Breads & Desserts

How these dishes compare

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