Robin Colton holds a passion for Indian cuisine having trained with the likes of Monisha Bharadwaj in London, UK and studied with top chefs such as Raymond Blanc, Richard Hughes, Reiko Hashimoto (Japanese) and Richard Bainbridge.
Robin has also attended various courses in an array of international cuisine at Betty’s Cookery school, Kim’s Cookery School (Vietnamese), Seasons cookery courses and the Cooking Academy.
Building on his flavours and skillset across a broad range on cuisines, his preference is to provide freshly-made curries based on homemade spices and pastes creating the tastiest curries available on your doorstep.
Fontaine Pinson
24340 Vieux-Mareuil
05 53 60 48 09
robin@tasteoftheraj.com
The name "Taste Of Raj" translates quite literally as "Royal Taste" and this is the philosophy behind our extensive menu. With an emphasis on refined yet creative Indian Cuisine, the menu incorporates both traditional classic favourites along with our own contemporary signature dish "Chilli Chicken".
'Balti' food is named after the pot in which it is cooked and served. The origin of the word is to do with the Urdu and Hindi word Balty, which means "bucket" and was used predominantly in the north of India. The origins of Balti cooking are wide ranging and owe as much to China and Tibet, the tastes of the Moghul emperors, the aromatic spices of Kashmir, and the 'winter foods' of lands high in the mountains.
The British Raj was the British colonial rule in the Indian subcontinent between 1858 and 1947. The chefs in India made dishes for the British Raj which were a combination of Indian and British food. The dishes on this menu are only a few which originated from this way of cooking. The recipes have matured over the years into what the British now call Indian Cuisine, Chicken Tika Masala being the exception.
An unproven explanation of the origins of the dish is that it was conceived at a restaurant in Glasgow, Scotland in the early 1970s, when a customer, who found the traditional Chicken Tika too dry, asked for some sauce. Ahmed Aslam Ali claims to be the chef who invented the dish at his Shish Mahal restaurant in Glasgow by improvising a sauce made from yogurt, cream and spices.
DVN