Some Like It Hot: Royal Taj

Week 3: Royal Taj | Slideshow

Week 2: Wild Thaiger | Slideshow

Week 1: Ajo Al's Mexican Cafe | Slideshow

Continuing our search for spicy fare, we decided to hit the international restaurant scene near Arizona State University. For our third review, we chose a place specializing in the cuisine of India – that sultry, aromatic country where curry was invented. How could we go wrong?

We went for dinner at the Royal Taj on Broadway, just east of McClintock Road. It is easy to spot from the road, sitting at the end of an empty, bland strip mall. Inside was a spacious dining area with a full bar and sparsely, but tastefully, decorated with colorful South Asian artwork.

We started by ordering from the extensive beverage list. We would soon find that the Indian lagers, thick mango milkshakes and creamy spiced teas were just what we needed to wash down the spice that was ahead.

The heat began with our appetizers and continued on until a bowl of soothing mango ice cream was set before us at the end of the meal. For starters, we had the Vegetable Samosas and the Assorted Snacks (a combination of pakoras, or spiced and fried vegetables and chicken). The samosas – pastries stuffed with potatoes and peas – were tasty, spicy, and not at all mushy or over-fried. We gave them a Spicy Factor of 4 (“Hot and sassy”), with bonus points for being some of the best samosas in town.

Before we even finished the appetizers, every remaining open space on our table was filled with a small bowl of rice or a sauce-laden meat. A plate heaping with naan (an oven-baked bread with a thin, flaky texture) was placed in the center.

We had asked what would excite our taste buds, and were pointed to the Tandoori Shrimp Masala. The plump shrimp were drowning in a butter tandoori sauce with hints of ginger and chunks of bell pepper. After a few bites, we were forced to reach for the oven-fresh naan to gain some reprieve. A close second for spiciest dish with a rating of 4, we agreed it won the award for most flavorful.

The Chicken Korma was a hot and creamy mixture of chicken pieces, yogurt, nuts, herbs and spices. We gave it a Spicy Factor of 3.5 (“Sassy but not that hot”).

We tried both Chicken and Shrimp Vindaloo. The heat of the dishes matched the coloring of the fiery red sauce that coated thick pieces of meat and potato. While immediately delicious, the heat increased with each bite. The Vindaloo dishes received a Spicy Factor of 4.5 (“Hot and fiery”).

Venturing into the more exotic meats, we also tried the Karahi Lamb with Basmati rice. The spicy kick was pleasant, and it didn’t overpower the flavor of the lamb and mixed vegetables. We rated this one a Spicy Factor of 3.5.

For dessert, we decided to share an order of Kheer (rice pudding) as well as Mango Kufi (mango ice cream). The ice cream was smooth and light – a great pairing with the heavy foods we had just finished. The rice pudding was definitely not your grandmother's rice pudding. Flavored with sweet Indian spices, it was the perfect dessert to calm down our mouths after a satisfyingly spicy meal.

TIP 1: Prices for dinner ranged from $3-$6 for appetizers, $10-$15 for main dishes, and $2-$3 for the nonalcoholic beverages.
TIP 2:The owners and chefs were very attentive during our visit. Don't be afraid to ask for advice, especially if you're not familiar with Indian cuisine.

Megan Harris, Nicole Gibson, Kylie Griffy, Tiffany Young, Liene Stevens