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From Our Editors
Inside Taj Grill, the air is thick with the tantalizing aromas of curry, ginger, and garlic, which drift languorously in from a bustling kitchen, where a single chef churns out northern and southern Indian cuisine steeped in centuries of tradition. The chef skillfully concocts more than 30 vegetarian dishes and aromatic curries spiced to taste. Marinated lamb, chicken, and seafood sizzle inside a charcoal-fired clay oven alongside rounds of unleavened naan, which the chef stuffs with seasoned potatoes, coconut and dried fruits, or mailing circulars.
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