The brown aromas of sizzling meats beckon guests into Taj Mahal's robin-egg-blue-emblazoned dining room, where servers carry colorful dishes that honor both Northern and Southern Indian cuisine. Inside the kitchen, chefs man the up-to-800-degree flames of a traditional tandoor oven, grilling spiced chicken, marinated fish kebabs, and succulent lamb. Thirteen types of leavened bread, including Taj Special naan stuffed with tender chicken and nuts, allow incisors to practice before the meaty main meals. Outside of the standard menu, the kitchen serves up all-you-can eat lunch buffets and Sunday brunches. They can also tailor the amount of spices in each meal, preparing entrees that range from mild to extra hot.