The Blue Taj Opens In Ballantyne Village

The Sister Concept to One of Charlotte’s Most Popular Restaurants Has Opened in Ballantyne

Ballantyne, NC – The Blue Taj, an eclectic restaurant featuring Indian, Thai, Chinese and Latin foods, with an exotic atmosphere just as diverse as its menu, has opened here in Ballantyne Village.

The Blue Taj is located at 14815 Ballantyne Village Way, Suite 170 – ground floor under the movie theater. The Blue Taj can be reached at 704-369-5777 and are serving lunch Monday-Friday 11:30 AM – 2 PM. Dinner is served Monday-Thursday, 5-10 PM; Friday and Saturday 5 – 10:30 PM; and Sunday 5 – 9:30 PM.

The Blue Taj is the creation of Pannu Singh and Mel Oza, the dynamic restaurateurs who also created Copper, the Dilworth neighborhood restaurant that is a constant stalwart in numerous polls and rankings of Charlotte’s favorite and finest eateries.

“It is very exciting and rewarding to create a restaurant concept that is unique to Charlotte. The Blue Taj concept has been simmering in my mind and on my palate for a long time, and it’s quite gratifying to finally bring it to fruition. To collaborate again with Executive Chef Mel Oza is an honor and a privilege. We believe this creation will also excite the minds and palates of diners throughout Charlotte, as we intend this to be both a neighborhood and destination restaurant.”

- Pannu Singh, Owner

The menu reads like a travelogue of Asia and the Mediterranean and includes already favorite appetizers such as Kaffir Lime Rubbed Shrimp with a Zesty Tomato Crush; House Chow with Smoked Salmon; Wok Stir Filet Mignon with Bell Peppers; Duck-Mushroom Taquitos with Picante Sirope; two soups — including a Tomato-Coconut Bisque; and three Tandoori Breads –one being a Pulled Pork Kulcha.

Dinner entrees run the double-continental gamut from Scallops-Sichuan Peppercorn Sofrito with Chinatown Green Beans; and Rosemary-Garlic Lamb Chops with Black Lentil/Pearl Onion Stew; to Slow Roasted Norwegian Salmon with Allepy Ishtew Sauce and Spinach; and a Cider Braised Pork Shoulder with Apples, Celery and Parsnips.

There are several selections that may be ordered either simmered, braised or stir-fried – including a Seafood Medley with Hot Sweet Sour Glaze and Oriental Vegetables, and Chicken “New Delhi Style” with Basmati Pilaf. There are also numerous vegetarian selections featuring various tasty preparations of noodles, tofu and vegetables.

The décor of The Blue Taj is akin to walking through a major furniture retailer, where every room has a different theme, espousing its own lighting, soft-goods and mood. There are six such chic and modern (yet cozy) transformations in The Blue Taj.

The Qi (a Chinese word meaning “the natural energy of the universe” and pronounced Ch’i) room is influenced by Scandinavian design. A clean, yet open and intimate space with a connection to the open-air pedestrian breezeway complements the design.

Adjacent to that is the Leela room, which reflects the industrial age. By embracing the building’s concrete structure and beyond, designer The Evolved Curry Studio in Chicago, managed to utilize the surroundings and bring the outdoors inside. A mural and candle holders both reflect a past industrial age via the use of gears and sprockets.

The Parlor is a warm and comfortable French design room featuring hand painted damask walls, sheer curtain dividers, and custom light fixtures. The Bar, dubbed Bubble Bar, is an inspiration from and salute to the Austin Powers movies and features a clandestine “secret table 13” tucked into a corner.

The last room is a two-in-one outdoor space that can be transformed from an enclosed cabana called Oasis, featuring draped fabric and LED lighting, to an open patio called Soleil. A final public space design component is a 1,000-bottle wine cellar maintaining a consistent 55-58 degree temperature and 70% humidity.

The Chef de Cuisine is Kuldeep Gill, who is also a partner. The Blue Taj seats 70 inside and 40 on the patio. Easy and ample parking is available in the adjacent parking deck.

caroline@ballantynescoop.com