A Review of The Taj's Goat Biryani (by Will, April 28,2012):
Om nom nommy-nom nom Nom NOM!
Indian
food is probably my favorite cuisine; and we are blessed in the Binghamton area
to be host to more than one really great authentic Indian restaurant. I am a little ashamed that it took me as long
as it did to first try The Taj; but when I did finally go, there was one menu
item that immediately caught my eye: Goat Biryani. A chance to cross another critter off my list
of animals that have been put to death for my eating pleasure? Of course!
When we started this blog I knew this was one I just had to have the
others try.
The Taj isn't much to look at, and many Binghamtonians seem completely unaware of its presence, despite being right in a heavy traffic area on Main street. What it lacks in ambiance, however, it makes up for with its food. As I said earlier, their food is very authentic, and the owner is obviously very proud of it. If you are dining in he will describe what goes into the food, how it was cooked, and offer his suggestions and advice on how best to enjoy your meal. If you are getting take-out, he will still offer a few quick words to make sure you get the most from his food; this pride shows in the dishes.
Biryani is a kind of baked rice dish, with the ingredients layered in and cooked together. This results in the rice taking on a very complex spicy and savory flavor, and the meat becoming nice and tender. The exact spices are hard to identify, but I tasted cumin, nutmeg, and cardamom to name just a few. As is traditional it comes with a number of sauces to compliment the dish: a yoghurt based sauce that is cooling and a bit sour, a spicy green herb/oil mix, a less spicy tomato based vegetable sauce, and a small sample of spicy red chicken curry. All of the sauces are fantastic and the variety makes sure that your taste buds never get a chance to become bored.
But, what of the goat? Well, as is so often the case with exotic meats, it has a far more subtle flavor than you might imagine. I would describe it as a fatty but milder lamb. It is a tad stringy in texture, but tender when cooked correctly-- somewhat similar to a pot roast. Thankfully, it is cooked with the bones still intact, adding a nice weightiness to the mouth-feel of the whole dish. In particular, I got a piece of rib that was just amazing. This was a little off-putting to the others, who are a bit squeamish when it comes to picking meat off of bones, but it just adds to the appeal for me.
I love this dish. The flavors are fantastic, and eating it is fun; but more than that, it is an authentic traditional meal made with care and pride. Take very special note of the last part of that previous sentence, as it is a trait sorely lacking these days in food service. Check out The Taj sometime. And hey, if you aren't adventurous enough to try the goat, you can always get it in lamb or chicken. I promise not to call you a wimp-- at least not to your face.
The Taj isn't much to look at, and many Binghamtonians seem completely unaware of its presence, despite being right in a heavy traffic area on Main street. What it lacks in ambiance, however, it makes up for with its food. As I said earlier, their food is very authentic, and the owner is obviously very proud of it. If you are dining in he will describe what goes into the food, how it was cooked, and offer his suggestions and advice on how best to enjoy your meal. If you are getting take-out, he will still offer a few quick words to make sure you get the most from his food; this pride shows in the dishes.
Biryani is a kind of baked rice dish, with the ingredients layered in and cooked together. This results in the rice taking on a very complex spicy and savory flavor, and the meat becoming nice and tender. The exact spices are hard to identify, but I tasted cumin, nutmeg, and cardamom to name just a few. As is traditional it comes with a number of sauces to compliment the dish: a yoghurt based sauce that is cooling and a bit sour, a spicy green herb/oil mix, a less spicy tomato based vegetable sauce, and a small sample of spicy red chicken curry. All of the sauces are fantastic and the variety makes sure that your taste buds never get a chance to become bored.
But, what of the goat? Well, as is so often the case with exotic meats, it has a far more subtle flavor than you might imagine. I would describe it as a fatty but milder lamb. It is a tad stringy in texture, but tender when cooked correctly-- somewhat similar to a pot roast. Thankfully, it is cooked with the bones still intact, adding a nice weightiness to the mouth-feel of the whole dish. In particular, I got a piece of rib that was just amazing. This was a little off-putting to the others, who are a bit squeamish when it comes to picking meat off of bones, but it just adds to the appeal for me.
I love this dish. The flavors are fantastic, and eating it is fun; but more than that, it is an authentic traditional meal made with care and pride. Take very special note of the last part of that previous sentence, as it is a trait sorely lacking these days in food service. Check out The Taj sometime. And hey, if you aren't adventurous enough to try the goat, you can always get it in lamb or chicken. I promise not to call you a wimp-- at least not to your face.