The Other Critics

The Northeast’s Taj-India Offers a ‘Master Course in Oil Temperature’; The Corner Serves ‘the Best’ Aviation

• Brian Freedman bones up with a “master course in oil temperature and batter thickness” while sampling the vegetable samosas, chickpea batter-fried vegetable pakodas and paneer at the Great Northeast’s Taj-India. [PW]

• “Bangin’ spare ribs” “crazy-addictive” masa tots and “the best” Aviation highlight Adam Erace’s visits to The Corner. [Citypaper]

• Midtown Lunch gives thumbs up to the King Kebob Truck’s “really moist and flavorful” Classic King Chicken Kabob in a pita, but is disappointed with the “inedible” Classic King Steak Kabob. [Midtown Lunch]

• At The Dandelion Phyllis Stein-Novack sips a Rob Roy and enjoys “one fine winter salad” and a “deliciously staggering” strozzapreti with duck Bolognese with Cousin Erv. [South Philly Review]

• On a Restaurant Week visit, Penn Appetit finds Capital Grille’s clam chowder “underwhelming,” but the lobster burger has “just the right amount of salt, citrus and chew.” [Penn Appetit]

The Northeast’s Taj-India Offers a ‘Master Course in Oil Temperature’; The