Punjab Indian Cuisine

FOOD

Punjab’s Sunday buffet includes live dosa, pani puri, pav bhaji and jalebi stations. Thursday’s chaat buffet has an expanded street-food selection as well as main courses, while the Tuesday-through-Friday lunch is its own buffet service. The day matters to the food: the Thursday dishes and Sunday stations shouldn’t be treated as a fixed list for every weekday lunch.

Dosa supplies the griddled crepe, while pani puri brings the small filled shells served with flavored water. They are different sorts of preparations within the same Sunday meal, and both also appear in the Thursday program. Pav bhaji adds the vegetable preparation with bread to Sunday’s stations. Together they give the live section a clear street-food identity alongside the wider buffet.

Jalebi makes a sweet station choice on Sunday and is also made live for the Thursday buffet. Its coiled form is a recognizable part of the selection, separate from the savory stations. The Thursday dessert list also includes carrot halwa, giving that evening another sweet preparation rather than relying on one dessert alone.

Thursday’s live-station menu widens the savory choices with idli and vada, aloo puri, misal pav, palak patta chaat and vegetarian kathi rolls. That brings steamed, fried and griddled preparations into one service, with bread-based snacks among them. It is a substantial street-food selection within the buffet, with several choices that don’t require a meat main course to make them the meal.

The Thursday main courses include butter chicken and chicken Chettinad alongside handi paneer, mixed dal, aloo gobi and vegetable hariyali korma. Chicken biryani, vegetable pulao and jeera rice give the rice choices their own range. The potato-and-cauliflower aloo gobi and the lentil dish sit alongside paneer and vegetable preparations, so the vegetarian part of that evening’s menu has more than a token place.

Thursday’s smaller dishes include tomato dhaniya shorba, vegetable chops, vegetable Hakka noodles and chicken lollipop, with chutneys among the accompaniments. The tomato-and-coriander soup gives the meal a soup choice, while the noodles bring a different preparation alongside the street-food stations and Indian main courses. They belong to that evening’s selection, with the precise spread subject to change.

The Thursday buffet menu also lists masala chai, coffee, kadhai doodh and a drink of the day. Kadhai doodh is the milk preparation among those choices, alongside tea and coffee. Sunday’s live jalebi, dosa, pani puri and pav bhaji remain its clearest station choices.