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Northshore October 2025
Crafting the flavors of Indian food takes time—meat marinates for days and sauces simmer for hours before resting to bring the flavors together. Even the bread requires an overnight rise. But before the classic naan even got on the menu at Taj Gloucester, Chef Graeme Gilchrist took a good two weeks of trial and error (not to mention taste-testing) to get the texture just right in this rich Indian flatbread. Once he felt like he’d replicated the classic, the chef felt free to experiment. So in addition to the traditional naan, fluffy and chewy and perfect for drenching in curry, the menu at Taj also offers a Chili Cheese Naan, flavored
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