Ranjeet Singh knows his customers. Everyone walking into his Fury's Ferry Road restaurant one day last week, stopped to talk with him and later raved about the food.
He just laughs when asked about his loyal customers at Taj of India, a restaurant he has operated on Fury's Ferry Road since 2006. He said he appreciates all of it.
Singh came to the U.S. from India in 1997 and opened his first restaurant on Walton Way in 2002, before moving to a new location in Petersburg Shoppes.
Singh loves his native Thai food and has been willing to make compromises to keep it authentic, yet still agree with Southerners' palates. He even has a heat scale to let customers choose their heat level
in their food.
What adjustments did he make?
Many Indian restaurant owners in the U.S. want to keep their food authentic, which means very spicy. He learned early in his career to give customers choices.
For example, Americans like spicy, he said, but not nearly as spicy as traditional Indian food, which often has 15 to 20 different spices in it, he said. After a lot of experimenting with different flavors, he found what worked for each dish.
One of the most popular, and one of his favorites, is lamb chops, which he said are very different from any other lamb chops in the Augusta area.
The difference, which is a well-kept secret, is in the marinade and the way it's cooked, he said.
Also, Americans tend to be more health-conscious about what they eat and are concerned about food allergies, he said. Nut allergies are fairly common here, so he avoids adding nuts to most of his dishes.
Most nuts can be substituted with other ingredients and still get the same flavor profile, he said. But cashew nuts have been difficult to substitute because they add so much to the flavor profiles. After a lot of experimentation, he said he found what worked.
Does he miss the spicy heat? Yes, so he carries his own spices to restaurants he visits, he said.
His customers can choose their heat level in those hot, spicy dishes using a number scale.
He offered a visit to his kitchen to show how they make naan, the traditional round thin flat bread that’s used in many Indian dishes. A small ball of dough is slapped onto the side of a very hot, large tandoor, a cast-iron pot.
The dough sticks quickly and within a minute or two starts to bubble. When one side is done, it’s carefully removed from the side with special thin rods, flipped, and slapped back onto the side. A few minutes later it’s done, then well-buttered, and is ready for toppings like garlic, seasonings, or cheese. The result was a light, tasty naan that’s a staple in northern Indian cuisine.
He also pointed out the large cast iron pot where the gravies used for many of the dishes are made.
So what about the food?
For this visit, the butter chicken was ordered, and it’s one of Taj of India’s most popular dishes. The rich, creamy dish with chunks of tender marinated chicken was drenched in a slightly tangy sauce and served over rice. It was delicious, and the serving was generous enough for a meal or two at home.
Another dish served was the Chicken 65, which is boneless marinated chicken wings served tender with just a bit of heat.
Laura Lee and her son Andrew Varnard were dining nearby. They said they come often and have enjoyed many items on the menu. Some of their favorites are the Butter Chicken, Lam Somasa, Onion Bhaji and the Chicken Korma.
“I tell my mom, if I get to heaven this is the type of food they have there,” Varnard said.
Jeffrey and LaTwan Jenkins also were dining with Mahogany Hailey during the visit. They come at least twice a month and often bring their children on weekends.
Taj of India is open Tuesday through Sunday for lunch from 11:30 a.m. to 2:30 p.m. It’s also open 5-10 p.m. Tuesday through Saturday, and Sundays from 5-9 p.m. at 502-7 Furys Ferry Road. Reservations can be made by calling 706-860-6665.
Jennifer Miller covers food and business for The Augusta Chronicle. She can be reached at jmiller@USATodayco.com.
This article originally appeared on Augusta Chronicle: Taj of India owner adapts authentic recipes for Augusta diners | Exclusive
