Taj Tandoor
1953 Deer Park Ave. Deer Park, NY 631-243-3989
The neat tall tables, organic-feeling chocolate-brown walls, mirrors and framed works hanging on the walls come together to create the feel of a classic hotel lounge—a feel exemplified by the upscale plates that carry your meal. Serving Indian cuisine, this restaurant has several appetizers and breads to choose between—and with a great deal of vegetarian dishes on the menu, those who’d prefer a meatless lunch or dinner will find easy accommodation. Many entrées are available in the traditional Tandoori (clay oven-cooked) method, while other options can be had curried, in Thali style (several small portions of different items on one plate) and Biryani (rice-based). As mentioned earlier, those who pass on meat will have no problem finding full meals, but even the strict vegan has much to look forward to, such as sag aloo (spinach, potato in spicy sauce) and chana masala (chickpeas in herb)—among the many flesh-free and dairy-free opportunities that await.
Hours: Noon-10 p.m. Daily. Credit cards: Accepted
Photo credit: Photo by Charles Eckert | Inside Taj Tandoor in Hickville.
In understated chic surroundings, British-raised co-owner Cyrus Kabir serves a brand of Indian cooking he terms "London style." The emphasis is on flavor, texture and nuance - even when the heat is turned up, subtleties come through.
Here are some suggested entrees, in different heat zones:
HIGH-VOLTAGE: Manchester vindaloo ordered with chicken, has lots of dry, freshly ground pepper sauteed into the meat before it's finished with a curry sauce.
MEDIUM: "Chef's special Madras curry" with shrimp is made with 36 spices, giving the dish much depth and intensity.
MILD: Saag panir, compellingly spiced, features spinach that's marinated in a sweet curry before being cooked with a creamy house-made cheese. The result is amazingly light and addictive.
-Joan Reminick
