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	<title>Northwest Food News &#187; Indian Food</title>
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		<title>Taj Mahal, Boise</title>
		<link>http://www.nwfoodnews.com/2010/01/15/taj-mahal-boise/</link>
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		<pubDate>Fri, 15 Jan 2010 12:46:45 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Guy Hand]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[Indian Food]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[Taj Mahal]]></category>

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		<description><![CDATA[The new Taj Mahal restaurant in downtown Boise serves Indian food in Hi-Def. Blame that metaphorical leap on the flat screen TV hanging from Taj Mahal’s far wall.  Eating while facing a digital swirl of Bollywood musicals naturally blends food and pixels in my head like coconut milk and curry.  TV and Indian food, I realize, have a lot in common. Now before you accuse me of downing too many Indian ales, let me elucidate: Indian food in America, like TV, can get pretty predictable.  You’ve got your kormas and crime procedurals, your raitas and reality shows, searing vindaloos and sit-coms.  Content doesn’t always distinguish one restaurant or broadcaster from another.  The quality of the signal does. Take a bite of Taj Mahal’s chicken madras ($14.99), for instance.  At lesser places — where the cumin, coriander and other spices are tired, pre-ground or plopped in from a packaged base — that curry will have the low contrast and weak saturation of a 13-inch analog with rabbit ears. But grind your spices and cook from scratch, as does Taj Mahal chef/owner Farha Ishaq, and you’ve got a curry closer in culinary definition to a 50-inch HDTV.  The cumin, the coriander and [...]]]></description>
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