
Based on 990 reviews
The mild, tomato-cream flagship curry — a bellwether for the kitchen's consistency and worth checking first at the buffet
Slow-cooked black lentils in a buttery sauce — a reliable vegetarian anchor at North Indian buffets and a good gauge of how long dishes have been simmering
Creamy spinach with fresh paneer cubes — a vegetarian staple that tends to be freshest early in the buffet cycle