Naga’s South Indian Cuisine

FOOD

Biryani is central to Naga’s identity, and chicken and goat dum biryani have both appeared on the buffet counter. These are rice dishes with a place of their own in the meal, alongside the curries. The wider ordering menu explores the subject further with Dindigul Thalappakatti mutton biryani and Bhai Veetu chicken biryani. That regional attention is a good reason to take the rice selection seriously here.

The changing buffet has also included grilled fish and shrimp, giving seafood a more substantial role than an incidental fried appetizer. Fish with biryani is one of the combinations to look for when the day’s selection allows it.

Goat curry and several chicken preparations have joined that spread, with naan among the accompaniments. Goat in both a rice dish and a curry offers a useful glimpse of the kitchen’s range: one centers the meal on biryani, the other on meat and sauce. There is room for familiar Indian restaurant favorites within this South Indian kitchen, but the regional dishes are what make Naga’s worth exploring.

Chili-garlic mushrooms and spicy noodles have appeared alongside the rice and curries. They add an Indo-Chinese strand to lunch, carrying the meal beyond its curry dishes without losing the interest in assertive seasoning. The same flexibility applies to the sweets, which have rounded out the buffet without a verified permanent dessert roster.

Dosas, idli, vada, appam and parotta help explain the restaurant’s broader South Indian identity. They belong to the separately ordered menu unless the day’s buffet arrangements say otherwise. A dosa or appam can be a reason to return for a different meal; neither should be assumed to come with every buffet lunch.