Slow spice, open
fire, no shortcuts.
Regional Indian cooking built on whole spices ground the morning we use them. Lunch buffet every day, à la carte until close.
Eighteen dishes, changed every day
Six vegetarian curries, three tandoori plates, dal, rice, breads pulled straight from the oven, and a sweet counter. No repeats two days running.
House favourites
Butter Chicken
18.00Tandoori chicken finished in tomato, fenugreek and cream. The one nobody skips.
Rogan Josh
20.00Lamb shoulder braised with Kashmiri chilli until the sauce clings to the spoon.
Hyderabadi Biryani
19.00Sealed under dough and baked, opened at the table. Saffron, fried onion, raita.
A kitchen that grinds its own masala
Golden Taste 57 started as a single tandoor in a strip-mall kitchen on Lamar Street. Seven years later the tandoor is bigger, the dining room seats ninety, and the spice grinder still runs before six in the morning.
Whole spices, daily
Coriander, cumin and black cardamom are dry-roasted and ground each morning. Nothing sits in a jar for a week.
One tandoor, all day
Breads, kebabs and paneer come off the same clay oven from open to close, at 480°C.
Regional, not generic
Chettinad from the south, rogan josh from Kashmir, Goan fish curry with kokum. Each cooked its own way.
Pickup or delivery
Call for pickup — (555) 019-5700
Ring the kitchen and we start immediately. Most orders are boxed in twenty minutes.
Delivery partners
Within five miles through the usual apps. Menu and prices match the dining room.
Catering trays
Half and full trays for ten to two hundred. Two days' notice, no deposit under $500.