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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. Onion bhajias, coated in chickpea batter, are fried to crispness. Meanwhile, Madras mussels are cooked in coconut-lime curry broth with a splash of white wine, while lamb vindaloo arrives in a traditionally spicy sauce with chillies and vinegar. 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.