Now This Is Something Special
From Our Editors
Raj Mahal channels its commitment to Indian culture into a menu of subcontinental staples as well as live sitar and tabla performances held in one of its two dining rooms, according to New York Magazine. In the kitchen, the clay tandoor oven roasts skewers of chicken or shrimp, and chefs load their curries with hearty portions of mixed vegetables or lamb before serving them in traditional Indian dishware. Even the drink selection features a commitment to South Asian flavors, tempting diners with Indian spiced teas, refreshing lassis, and water carbonated with bubbles of Indian Ocean breeze.