FOOD

New Krishna’s buffet works as a rotating cross-section of a much larger North Indian kitchen. The point is not to lock into one permanent lineup; it is to keep enough familiar anchors in place that the meal still has an identity while curries, breads, vegetables and occasional weekend additions move around them. That makes the first pass useful for orientation. A small spoonful of lentils, one tandoori piece and one or two curries tell you more about the day than filling the plate immediately.

Punjabi lentil soup is an especially good opening when it is on the line: earthy, warm and gentle enough to reset the palate before the richer gravies. Tandoori chicken provides the clearest savory anchor, bringing yogurt-spiced chicken and smoky edges into a buffet otherwise dominated by softer textures. Fried starters rotate more noticeably. Vegetable pakora and samosas belong to the restaurant’s repertoire, adding the crunch that a curry-heavy plate needs.

The chicken side is where the buffet can change personality fastest. New Krishna’s kitchen moves comfortably among tomato-rich tikka masala and makhani-style sauces, korma, curry, saag and hotter vindaloo territory. The buffet does not need all of them at once; contrasting preparations are enough to keep each spoonful distinct. Weekend lunches can also push deeper into red-meat territory, with mutton or lamb curry adding a darker, more savory counterpoint to creamier chicken dishes.

Vegetarian food carries equal weight. Chana masala gives the plate a chickpea-and-spice backbone, while paneer can move from creamy tomato gravies to spinach-based preparations. Aloo gobi, dal, malai kofta and other vegetable curries give the kitchen enough depth that meatless eating never feels like a workaround. A second plate can become a completely different meal: skip the meat, take paneer and chickpeas seriously, add a vegetable curry and let the condiments do some of the work.

The breads are one of New Krishna’s most useful distinguishing details. Aloo paratha and gobi paratha have both turned up on the current buffet, bringing stuffed wheat bread into a format where plain naan often gets all the attention. They are filling enough to deserve restraint, especially when there is still curry to try. Basmati rice gives the plate a neutral base, while biryani can shift the starch side toward something more aromatic and self-contained.

The rotation also rewards contrast. Chana masala beside tandoori chicken lands differently from paneer curry next to a paratha; lentils calm the plate after hotter gravies; salad and fruit create a cool break before another trip. That variety matters more than raw pan count. New Krishna is at its best when the buffet lets you build several small arguments on one plate rather than several versions of the same sauce.

Dessert finishes in the familiar Indian register. Gulab jamun brings syrup-soaked warmth and concentrated sweetness, while kheer cools things down with soft rice and pistachio. The sweets are not the largest part of the spread, which is probably for the best by the time the curries and breads have done their work. The larger food story is rotation: enough dependable anchors to make the buffet recognizably New Krishna, enough movement to make a return visit feel like more than a repeat.