The menu at Taj Punjabi is as colorful and diverse as the Punjab region of Northern India it takes its inspiration from. Known for rich flavors, bold spices, and unique tandoori-cooking methods, Punjabi cuisine relies on fresh, premium ingredients—including grains and milk products straight from India—to bring its eclectic assortment of dishes to delicious fruition. To that end, the cooks here use right-off-the-stem herbs and spinach to fortify the potatoes in the aloo palak, stew up a bounty of garden-fresh veggies in the vegetarian curry, and buoy the pillaw rice with top-of-the-line almonds, cashews, and raisins. And to help clients sop up every last ounce of the rich, creamy sauces, they sizzle up more than a dozen Indian breads, including tandoor roti, garlic naan, and unleavened chapati.