Royal Bengal Indian Cuisine

FOOD

Royal Bengal’s weekend buffet draws on both Indian and Bangladeshi cooking, with curries, tandoori chicken and biryani forming the main selection. A rotating fish-curry special reflects the kitchen’s Bengali identity, while chana masala and vegetable biryani provide substantial vegetarian choices. Pakoras and naan accompany the mains, with the particular lineup changing between services.

Tandoori chicken supplies a roasted preparation alongside the curries. It takes its name from the tandoor, the high-heat oven associated with this style of cooking. Seasoning and roasting give it a different character from meat simmered in gravy, broadening the buffet’s range beyond sauced dishes.

Biryani is a composed rice dish rather than simply an accompaniment to curry. Royal Bengal’s meat biryani brings seasoned rice together with pieces of meat and herbs. Vegetable biryani offers a separate meatless preparation, giving diners two approaches to the rice course. The meat in the former is not identified in the available buffet evidence.

The fish-curry special belongs naturally in a kitchen with a Bangladeshi identity. Fish and rice are central to Bengali cooking, and the buffet offers that combination through a sauced fish preparation alongside its rice dishes. The special rotates, so it should not be treated as a fixed fish recipe served at every lunch.

Chana masala gives chickpeas a main-course role. Whole chickpeas in spiced gravy provide a different texture from the rice dishes and roasted chicken, with enough substance to form the center of a vegetarian meal. Naan accompanies the sauce, while vegetable biryani offers a more seasoned alternative to pairing the curry with plain rice.

Pakoras bring savory fried fritters to the selection. Their particular fillings can vary, but the seasoned batter and fried preparation distinguish them from the larger curry dishes. Naan supplies the soft, leavened flatbread for tearing and scooping the sauced mains.

he unlimited lunch.