BLACK FRIDAY LUNCH BUFFET SPECIAL
FRIDAY, NOVEMBER 27, 2015
11:30 AM TO 3:30 P.M.
MAKE YOUR RESERVATION NOW BY CALLING 781.336.4595
$15/person + Tax
(Children 10 and under, $11.00 per child)
THE CHAAT STATION
CHAAT IS A NUTRITIOUS ROADSIDE SNACK FOUND IN NORTHERN INDIA. CHOOSE YOUR OWN TOPPINGS AND FILLINGS AND CREATE YOUR OWN CHAAT!
A nutritious easy-to-make Indian snack comprised of graham flour crackers topped with whipped yogurt, chickpeas, diced potatoes, chutneys, various herbs and spices
Graham flour puffs filled with chickpeas, diced potatoes and spicy water called ‘jaljeera’
Crispy rice puffs tossed in our tangy sauce with green chilies and lemon juice
Lentil dumplings dipped in yogurt and topped with our homemade chutney
Indian Corn Salad
Spicy, deep-fried cauliflower flavored with ginger, cayenne pepper, and vinegar; from the Chennai region of India
LIVE AT THE SPICE BAR!
OUR SPICE BAR IS THE HIGHLIGHT OF MASALA ART. IT IS WHERE WE SHOWCASE THE ART OF BLENDING SPICES. THIS MOTHER’S DAY, WE WILL BE PREPARING FRESH BREADS AT THE SPICE BAR TO BE SERVED WITH A TRADITIONAL ENTREE CALLED ‘CHANA.’ ENJOY YOUR CHOICE OF BREAD MADE FRESH TO ORDER WITH THIS MAGNIFICENT ENTRÉE!
A traditional chickpea curry topped with chopped onions and green chilies; served with freshly made fried bread called “Bhatura”
LIVE DOSA STATION
ENJOY FRESH PREPARED DOSA PREPARED LIVE IN OUR DINING ROOM!
Crispy rice and lentil crêpes, served plain or filled with potatoes and peas
Steamed rice cakes
A vegetarian spiced lentil broth
NORTH INDIAN BUFFET
Basmati rice sautéed with mustard seeds, cashews with a splash of lemon juice
A traditional Punjabi preparation of spiced chickpea dumplings immersed in a spicy lentil and yogurt curry
Homemade cheese simmered with spinach, tomatoes and exotic spices
A Northern Indian preparation of cauliflower florets delicately spiced and sautéed with tomatoes and bell peppers
Eggplant simmered with coconut and peanut sauce
Pulled tandoori grilled chicken simmered with fresh tomatoes and puréed cashew nuts
Tender cuts of lamb marinated in red chilies and vinegar stewed with potatoes
Freshly baked leavened buttered bread
Sweet surgar swirls made from chickpea flour