“TAJ MAH BALLS WAS ORIGINALLY CONCEIVED AS A JOKE/TARGET-THE-WALL-STREET-BROS-IN-ORDER-TO-GET-RICH-QUICK-FOOD-TRUCK SCHEME – IT WAS MEANT TO TAKE FAMILIAR INDIAN FLAVORS AND PACKAGE THEM INTO MEATBALL FORM, CASHING IN ON WESTERNIZED, CREAM-IFIED, "EASY-TO-GET” “INDIAN” FOOD. BUT WHILE TASTE TESTING A RACHEL RAY CHICKEN TIKKA MASALA RECIPE ALONGSIDE MY GRANDMA’S LAMB MEATBALL RECIPE WITH MY FRIENDS, I REALIZED A LOT OF THEM HAD NEVER HAD THE INDIAN FOOD I HAD GROWN UP WITH, WHAT MY FAMILY HAD BEEN MAKING FOR GENERATIONS. THEY WERE CALLING RESTAURANT INDIAN FOOD “INDIAN FOOD” WHILE MY FAMILY WAS CALLING IT “FAKE INDIAN FOOD”. I LOVE BUFFET CHICKEN MAKHANI AS MUCH AS THE NEXT PERSON, BUT THERE’S A WIDE, WIDE WORLD OF SOUTH ASIAN CUISINE OUT THERE THAT A LOT OF PEOPLE CAN ONLY HAVE ACCESS TO IF THEY GO OVER TO THEIR FRIENDS’ MOM’S OR AUNTIE’S HOUSE. TAJ MAH BALLS BECAME A WAY FOR ME TO USE THE HUMBLE MEATBALL AS A VEHICLE TO SHARE MY FAMILY’S MORE UNKNOWN FOOD.“
