Golconda Nawab’s Indian Cuisine

FOOD

Biryani, chicken curry, tandoori chicken and gulab jamun give Golconda’s buffet a recognizable Indian lunch sequence, from a rice-led main plate to a sweet finish. Other curries and fried starters broaden the spread. The selection rotates, so these are representative offerings rather than a fixed menu for every lunch.

Biryani has colored long-grain rice with onion garnish, a dish that can take the center of the plate. Give it some space of its own if that’s what brought you in. It offers a different beginning from a helping of curry, with the rice doing more of the work of a main dish.

Chicken curry brings a chunkier, brown-sauced preparation to the line. It sits alongside the biryani as another substantial choice, rather than simply a sauce to spread across every serving of rice. A smaller portion of each lets the two dishes keep their own place in lunch.

Tandoori chicken is the red-orange chicken preparation garnished with sliced onions and lemon. It adds a roasted option beside the sauced dishes. Start with a piece if that’s a favorite, then decide which curry belongs beside it; a buffet makes that combination a matter of personal appetite.

The other dishes may include a vegetable curry dishes, tikka masala and a preparation of crisp fried appetizers such as pakoras or samosas. These widen the choice of sauces and starters alongside the named chicken dishes. Try a little of the dish that appeals on the day, leaving room to return once you’ve found your preferred combination.

Gulab jamun makes an unmistakable dessert: round browned sweets resting in syrup, served from their own pan. A small bowl gives them a course of their own after the rice and chicken. They offer a familiar finish for regular Indian buffet diners, and an easy sweet to recognize for someone discovering the selection.