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Jaipur Grille Restaurant Review: Jaipur Grille’s Bombay-born chef-owner is trained in classical European cuisine; still, he remains in touch with his roots. Tandoori, seafood and vegetarian dishes abound. Pink lentil soup reveals the flavors of tangy fresh lemon, coriander and tomatoes. Bhindi rajasthani, diagonally sliced okra dusted with mango powder, is deep-fried to a crunchy, chip-like crispness. Madras mussels are cooked in coconut-lime curry broth with a splash of white wine; pahadi chicken with pounded cashews appears with bright green sauce that's redolent of mint and roasted spices; and Bombay fish curry stars sautéed grouper in a gently warming sauce. Ice creams are among dessert possibilities. The well-priced wine list has pairing suggestions and features many new-world and Alsace options that are appropriate for spicy food.