Taj Tribeca's head chef, Alexander Xalxo, creates Michelin-recommended recipes from the north-central Indian region of Awadh, the home of the Taj Mahal. Xalxo and his staff marinate chicken in mint, basil, coriander, and other spices before roasting it in a clay tandoor, and they simmer dishes such as Kashmiri rogan josh, lauded by Michelin as "a sensational stew" of lamb, chili, fennel, and ginger. They also prepare vegetarian dishes such as vegetable biryani and kebabs with chickpea, spinach, corn, and apricot patties. Musicians occasionally grace the dining room, where they pluck sitars and tap tabla drums as waiters lay plates on crisp white tablecloths. Exposed-brick walls run the length of the dining room, where thick silver frames hold mirrors that reflect any dinosaurs rushing the dining room.