The chef at Le Taj uses the tandoor (clay oven) to prepare Indian specialties such as lamb chops, kebabs, garlic shrimp, chicken tikka and, of course, the ever-popular naan bread. The lunch buffet offers an array of vegetarian as well as non-vegetarian dishes such as butter chicken, lamb vindaloo and a number of tandoori dishes to tempt your taste buds. On Friday and Saturday evenings, patrons can dine to the strains of live music from the tabla, a traditional Indian musical instrument. The colourful décor combines authentic Indian shapes and figures to produce a simple, elegant effect.
