1947 Indian Cuisine
Cuisine
Meal Periods
Dining Format
Phone
Website
Cuisine
Meal Periods
Dining Format
Phone
Website
EXPERIENCE
1947 Indian Cuisine gives the Novi weekend two different buffet meals. Breakfast brings unlimited dosa made to order, with idly, vada, pongal, puri and their accompaniments. Lunch follows with biryanis, curries, naan and a wider savory spread. The choice begins before you reach the restaurant: are you gathering the table for a South Indian breakfast, or meeting later for lunch?
The breakfast format is particularly appealing for a group with an interest in South Indian cooking. A dosa can arrive from the kitchen while the rest of the meal comes from the buffet. Sambar and chutneys belong beside it, and the supporting dishes make breakfast a substantial outing. It is a different proposition from choosing a single breakfast plate and calling the order complete.
At lunchtime, the restaurant offers another way into its cooking, with chicken and vegetable dishes represented. A group can share the occasion without having to share one main course, and the range gives both familiar favorites and other preparations a place in the meal. The restaurant’s private banquet hall and event menus serve larger celebrations separately from these regular public buffets.
Both buffet services run on Saturday and Sunday, with breakfast giving way to lunch at noon. They are distinct dine-in meals, so it is useful to choose the service that interests you rather than assume one purchase covers both. For an early start, the made-to-order dosa is the draw. For a later gathering, biryani and curry take their turn, with payasam providing a sweet finish to either occasion.
FOOD
Breakfast at 1947 is built around unlimited dosa made to order, supported by a prepared spread of idly, vada, pongal, puri, sambar and chutneys. Chicken curry and payasam are also on the breakfast list. This is a substantial South Indian selection, with several different preparations sharing the same meal rather than one breakfast dish standing alone.
Dosa brings the thin, cooked-to-order crepe to the table. Idly supplies a steamed rice-and-lentil cake, while vada takes the meal in a fried, savory direction. Those standard forms help distinguish the choices; the restaurant’s breakfast menu does not require everyone to order the same one. Unlimited dosa is the special service feature within that group.
Sambar and the two named chutneys give the breakfast its accompaniments. Peanut chutney and ginger chutney offer different bases, while sambar is the lentil-and-vegetable preparation served with South Indian breakfasts. Pongal and puri add further substantial choices. The chicken curry means breakfast is not an exclusively vegetarian spread, despite the prominence of the steamed, griddled and fried breakfast dishes.
Lunch is a separate buffet, with pakoras, chicken preparations, curries, rice dishes and naan. Some selections rotate between named alternatives: spinach or mixed-vegetable pakora; tandoori chicken or Chicken65; butter chicken or chicken tikka masala. Those are alternatives within the lunch offering, rather than a promise that every version will appear together. The mix brings fried starters, a chicken choice and a creamy curry into the meal.
Hyderabadi chicken curry and paneer butter masala are also on the lunch list. Paneer gives the curry selection a cheese-based choice alongside chicken. Vegetable fry adds another vegetable preparation, and butter naan supplies bread for the sauced dishes. These are useful distinctions within the buffet, without making the entire meal depend on one curry or one main ingredient.
Chicken biryani and vegetable biryani give lunch two seasoned rice dishes, with plain rice, tomato bhath and pongal also listed. Biryani can be a substantial part of the plate on its own; the choice between chicken and vegetable versions keeps it from being just a single supporting side. The other rice preparations widen the lunch selection further, alongside fryums for a crisp accompaniment.
Payasam is included in both breakfast and lunch. The sweet pudding gives either service its dessert, while masala chai is specifically listed with lunch. They make a fitting finish to two quite different buffet meals: one led by dosa and breakfast accompaniments, the other by biryani, curries and naan.
FOOD HIGHLIGHTS
♛ Unlimited Dosa — made to order as part of weekend breakfast.
♛ Idly & Vada — steamed and fried South Indian breakfast choices.
♛ Sambar & Chutneys — lentils, peanut chutney and ginger chutney at breakfast.
♛ Chicken Curry — a savory meat choice on the breakfast spread.
♛ Lunch Chicken Selection — tandoori or Chicken65, with rotating creamy curry choices.
♛ Paneer Butter Masala — a cheese-based curry on the lunch list.
♛ Chicken & Vegetable Biryani — two substantial rice dishes at lunchtime.
♛ Payasam — a sweet pudding included in both buffet services.
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