The Raj is a combination of subtle tastes. Flavours are as varied as the climate of India and as exotic as the people of India.

The appreciation of spices and their various combinations is an acquired art and can only be achieved after many years of studied blending, cooking and tasting. Indian cooking is broadly in five regional groups. The northern and eastern regions have had a Persian Mogual (starter) Turkish influences over the centuries and as much Mogul Emperors encouraged and patronised and development of Mogul cuisine, music architecture and arts. Persian charcoal filled clay ovens cooked kebabs, Pilau and Biryani are typical examples. Spiced vegetables dishes are of the western region, while hot dishes are found mostly in central and southern regions. The subtle tastes and flavours of "The Raj" are quite varied from many other restaurants. Amongst the dishes chosen from this menu, you will find enjoyable explosion of your taste buds from all five regions.



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