Taj India Peguera

The curry menu at Taj India Peguera

The curries are sorted by sauce rather than by filling — so you decide first how it should taste, and only then what goes into it. Korma is the mild end, with cream, coconut and almonds; the Kashmiri stays gentle too and works with fruit. Rogan Josh puts almost everything on tomato, Dopiaza on onion, Dansak comes sweet-and-sour with lentils and peppers. Further up it gets clear: Madras with chilli and herbs, Vindaloo as the hottest step, with potatoes in the sauce. In between sit Bhuna, Jalfrezi with fresh onions and peppers, and a mango-based curry.

Under Especial de Chef stand the dishes the house lets itself be measured by: Butter Chicken, Pollo Tikka Masala from the skewer in the clay oven, Lamb Tikka with fresh spinach, Chicken Tikka Jalfrezi, Prawns Kadai, Shahi Paneer and the Taj Special with fresh tomato, ginger and cashew nuts.

From the clay oven and the charcoal skewer

The tandoor is the second focus. Pollo Tandoori arrives as a marinated leg, Pollo Tikka Tandoori as breast, alongside Cordero Tandoori Tikka from boned lamb, Malai Chicken Tikka in yoghurt and a pale sauce, Gambón Tandoori and, for the meat-free side, Paneer Chili Hot. The Parrillada Tandoori Variada brings chicken, lamb, seekh kebab and both tikkas together; much of it arrives on a platter still hissing from the heat.

The Seekh Kebab does not go through the clay oven but over charcoal: finely minced lamb with onion, fresh coriander, green pepper and chilli, drawn onto the skewer. The bread page is correspondingly broad — naan plain, with butter, with cheese or with garlic, Keema Naan filled with minced lamb, the sweet Peshwari and a wholemeal Tandoori Roti.

Vegetarian, tapas and the pizza page

Vegetarian here is not an appendix but a section of its own: Paneer Butter Masala, Palak Paneer, Paneer Kadai, Dal Makhani and Dal Tarka, Chana Masala, Saag Aloo, Aloo Gobi Makhan, Navratan Korma, Mushroom Bhaji and the Mix Vegetable Makhan with banana and grated coconut. The tapas page holds Poppadom, Masala Papad, Veg Samosa, Chilli Paneer, Verdura Pakora and Onion Bhaji; on the non-vegetarian side come Pollo Pakora, Fish Pakora made from pollack, King Prawn Pakora, Keema Samosa and Chicken Tikka Nachos. Vegan and gluten-free requests are named explicitly by the house.

The second menu begins with the international tapas — Croquetas de Jamón, fried calamar and Patatas Bravas — and ends at the pizzas: Butter Chicken, Chicken Tikka and Paneer Tikka carry the tandoor marinades onto mozzarella, next to Veg Special, tuna, prosciutto and margarita. The rice page holds the biryanis with prawn, chicken or vegetables, an Arroz Pilau with cumin, coconut rice and lemon rice. To finish: mango and pistachio ice cream, gulab jamun and a chocolate coulant.

Peguera on the doorstep

Peguera lies on the southwest coast in the municipality of Calvià, a good twenty kilometres west of Palma, and Carrer Platja is one of the links between the boulevard and the water. If you are staying in town you walk; from Santa Ponsa, Cala Fornells or Camp de Mar it is a short drive. Takeaway and delivery are possible too.