About us
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.
01
Whole spices, daily
Coriander, cumin and black cardamom are dry-roasted and ground each morning. Nothing sits in a jar for a week.
02
One tandoor, all day
Breads, kebabs and paneer come off the same clay oven from open to close, at 480°C.
03
Regional, not generic
Chettinad from the south, rogan josh from Kashmir, Goan fish curry with kokum. Each cooked its own way.