Akshaya Patra

FOOD

The Sunday lunch buffet offers a broad Indian selection, with appetizers, vegetable preparations, chicken dishes, biryani and dessert. The lineup can change; its advertised choices give a useful sense of the meal without making every visit an identical spread. Thursday evening has a separate dosa-centered buffet, with its own accompaniments and savory dishes.

Sunday starters have included masala vada and mixed vegetable pakora. Both bring fried savory preparations to the meal, with vada built around lentils and pakora around vegetables. Chitoor babycorn is another advertised appetizer choice, giving the opening part of the buffet more than one direction.

The vegetable dishes have included eggplant with tomato, chana masala, paneer butter masala and spinach dal. That puts chickpeas, paneer and lentils alongside the vegetables rather than making the vegetarian selection depend on one curry. Rasam adds a South Indian soup preparation to the selection.

White rice, chicken biryani and vegetable biryani give the curries several companions. Chicken biryani and Thalapakattu goat biryani bring meat into the rice choices, with different preparations sharing the same meal.

Chicken choices have included malai chicken kabab, Madurai chicken 65 and chicken tikka masala. These give the selection both a kabab preparation and sauced dishes, with shrimp masala adding a seafood choice when it is offered.

Malai jamun and mango mousse are among the Sunday desserts that have been advertised. They offer two different sweet finishes, with the mousse bringing a mango-flavored dessert alongside the jamun.

Thursday’s buffet changes the center of attention to dosas. Plain, masala, onion, karam, podi, Mysore masala, cheese and onion masala varieties have been listed. Idli, medhu vada, ghee pongal, sambar and chutney round out that South Indian direction, with other buffet dishes alongside.