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Noshing for next to nothing
(by
Dan Curd, Madison Magazine )
September 2008
India is predominantly a vegetarian country, but most Indian restaurants in this
country serve mostly meat-based fare. Taj Indian Restaurant (1256 S. Park St.)
offers reliable renditions of traditional curry favorites made with beef, lamb,
chicken and shrimp. Their vegetable biryani, however, is sublime. A pilaf-like
dish made from b asmati rice and vegetables, it's fragrant, just a little spicy
and large enough to share. You can add meat if you must, but I'd leave well
enough alone.
Taj Serves Indian Food The Way Customers Like It (by
GWEN EVANS, Wisconsin State Journal )
September 20, 2007
Drivers on Park Street are well advised to roll down their windows and ease up
on the gas - tantalizing aromas have been wafting over a plain Jane strip mall
on South Park Street for many years.
The China House restaurant got things started in 1974. In 2003, Satnem Singh,
owner and chef, and Devinder Kumar, chef, opened the Taj Indian Restaurant in
the China House space.
The duo came to Madison from Indianapolis, where they also cooked together.
In 2003 Madison had just a few Indian restaurants. They visited here and liked
the city, and the space was available. They decided to make a go of it.
Things have gone very well. The Taj has been snatching up readers' polls
since the beginning. Framed awards and letters from satisfied customers crowd
the walls in the entryway.
more...
SPICE
IS NICE (by
Dan Curd, Madison Magazine)
March 2006
You don't have to leave town to give your taste buds a vacation -- just go to
Taj Indian Restaurant. Exotic yet somehow familiar, this is comfort food from
another continent. Meals begin with crispy, tortilla-thin pappadams with a trio
of colorful chutneys for dipping. Entr�es include the likes of lamb korma in a
silky-smooth cream sauce, tandoori barbecued chicken and shrimp and zesty
biryani -- a paella-like basmati rice concoction. Sundry warm homemade breads
come to the table prepared endless ways -- baked in a tandoor oven, grilled and
deep fried. Their bountiful buffet lunch lets you sample it all.
In
a Curry (by
Dan Curd, COREWEEKLY)
Tuesday, March 24, 2005
Taj offers an extensive
selection of classic Indian chicken, lamb, beef, seafood and vegetarian dishes.
I especially like the lamb shahi korma ($11.95), which combines chunks of tender
lamb with cashews and raisins in a mild but aromatic cream sauce.
It's
always fun to go with a group so you can share, but for the single dinner Taj
offers both a vegetarian ($11.95) and with meat ($12.95) combination dinner that
changes nightly. At lunch they serve a remarkably good buffet, which is also an
excellent way to experience new dishes.
Taj's biggest shortcoming is its
atmosphere. The reliable cooking, decent-size portions and resonable prices do
a lot more to make the place attractive. Whether you a fan of Indian food or a
neophyte, Taj should curry your favor.
Indian
Feast Satisfies From North To South (by
Chris Martell, Wisconsin State Journal )
September 7, 2003
The lunch buffet has already become popular in the few
months since the restaurant opened, and it's easy to understand the attraction.
It's a feast of curries with deep layers of flavors, the meats and seafood are
fresh and tender, and the staff is solicitous.
Despite the extensive menu,
Taj seems to be the kind of rare place where, if you like Indian food, you can't
go wrong.
Bottom line: The lunch buffet is an impressive feast, the service
is good, and the atmosphere is clean and hospitable. There's a lot for vegetarians.
more...
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