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Tandoori lambchops are the signature dish at Dhoom
(Alex Remnick/The Star-Ledger)
Dish of the week: Tandoori lamb chops ($36) the signature item at Dhoom, an Indian restaurant in Secaucus.
Chef Dhandu Ram's thoughts on the dish: "It's very simple."
He mixes fresh ginger, garlic paste, green chilies and salt with yogurt, then marinates the meat for 20 minutes. It's cooked in the tandoor, or clay oven, for 12 minutes. The meat is incredibly tender and soft, so different from the texture of a grilled lamb chop.
The chops are positively majestic, beautifully displayed on the plate and served with mint and tamarind chutney, though the flavor is so intriguing from the subtle influence of the marinade that nothing really has to be added.
Dhoom
217 Route 3 East, Secaucus. (201) 210-2275, dhoomnjny.com.
Hours: Noon to 3 p.m. and 5:30 to 10:30 p.m. daily.
★★★