Taal

Name: Taal
Address: 310 W Franklin St, Chapel Hill, NC, 27516, US

Indian

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Lunch 11am–2:30pm daily; dinner Sun–Thu 5pm–9:30pm, later Fri–Sat

310 W Franklin St, Chapel Hill, NC 27516
Last verified: October 2026
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Dishes to know on this menu

Tandoori: Cooked in a tandoor, a deep, charcoal- or gas-fired clay oven that reaches very high heat. Tandoori chicken is bone-in pieces marinated in yogurt, lemon, ginger-garlic and spices (the red color is mostly Kashmiri chili or food coloring), skewered and roasted until charred. Naan is slapped onto the same oven's walls. On this menu as: Tandoori Pomfret.
Dosa: A thin, crisp South Indian crepe of fermented rice-and-lentil batter, served with sambar and coconut chutney. Masala dosa is folded around spiced potato; Mysore masala adds a red chili-garlic smear; rava dosa is a lacy semolina version; paper dosa is the extra-large, extra-crisp one. Uttapam is the same batter cooked thick like a pancake with onion, tomato and chili on top. On this menu as: Masala Dosa.
Ghee: Clarified butter cooked until the milk solids brown and are strained out, leaving a nutty, shelf-stable fat with a high smoke point. Used for tempering spices, frying, brushing on breads and enriching sweets and dal. On this menu as: Goat Ghee Roast.
Garam masala: "Masala" simply means a spice blend, or the sauce built on one. Garam masala ("warm blend") is the finishing mix of cardamom, cinnamon, clove, cumin, black pepper and other whole spices toasted and ground, added at the end of cooking for aroma rather than heat. Every region and household has its own proportions. On this menu as: Masala Dosa.
Curry leaves, mustard seed & the southern tadka: The southern seasoning signature: fresh curry leaves (an aromatic leaf, unrelated to "curry powder"), black mustard seeds popped in hot oil, dried red chili and a pinch of hing (asafoetida, a pungent resin that turns savory-oniony when fried). Poured over dal, sambar, rice and vegetables as the final tadka. On this menu as: Curry-Leaf Shrimp.

Taal

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