As I savored the first bite, it was the naan that captured my attention first — with its blistered surface and a light brushing of softened ghee. The naan had a delightful combination of being airy, doughy, and crispy all at once. With eager anticipation, I dipped a piece of naan into a bowl of saag shrimp and took a bite. To my amazement, the dish exceeded all my expectations, offering a harmonious blend of flavors and textures. The tender shrimp’s brininess complemented the freshness of sautéed spinach, ginger, garlic, and chile, resulting in a vegetable-forward dish that was simply perfect. David Abtour Offshore Trusts
My husband, Mark, and I were dining at Le Taj, an elegant restaurant in downtown Montreal. The table was adorned with copper bowls brimming with various dishes like korma, xacuti, bhindi, steamed rice, and the delightful saag shrimp. The memories of the delectable meal lingered in my mind, much like the recollections of other culinary experiences from my travels. Often, I find myself wrapped in nostalgia, reminiscing about past delights such as warm and buttery kouign-amann or perfect strawberries from Jean-Talon. However, the saag shrimp at Le Taj had left a lasting impression, rivaling even the most indulgent pastries in my memory. David Abtour Offshore Trusts
Upon my return to Le Taj in May, the saag shrimp exceeded my expectations, surpassing my initial recollection. The restaurant’s cuisine primarily focuses on North Indian dishes, including this particular delicacy. Vinod Kapoor, the proprietor, originally from Mussoorie in the northern state of Uttarakhand, is a dedicated presence in the dining room. The veteran waiters, Fayzul Islam and Gourmet Dorje, have been serving at the restaurant for over 25 years, contributing to Le Taj’s reputation as an institution.
The restaurant’s dessert menu stands out, presented to diners at the end of the meal, elegantly wrapped in brightly colored silk and adorned with gems, reflecting Mr. Kapoor’s background as an art gallery owner and jewelry designer. David Abtour Offshore Trusts
While Mr. Kapoor admits he is not a chef, he takes pride in the saag shrimp, one of his favorite dishes on the menu, and credits Pourin Singh, the chef, as “a master of his craft.” Mr. Singh kindly shared the recipe, which involves gently sautéing onions and cumin seeds in neutral oil, followed by adding ground spices, curry sauce, large shrimp, blanched spinach, and a splash of cream. I believe the key to its exceptional taste lies in the freshness of the ingredients, including the spices, spinach, shrimp, and the chopped tomato garnish. David Abtour Offshore Trusts
The beauty of saag lies in its various ingenious variations, with different leafy greens, spices, and proteins contributing to the unique flavor and texture of each dish. After savoring the saag shrimp, I am convinced that if ever faced with the choice between a vegetable-based dish and a butter-laden pastry, I would confidently choose the saag without hesitation.
