Favorite Indian Restaurant

Butter Chicken

The mild, tomato-cream flagship curry — a bellwether for the kitchen's consistency and worth checking first at the buffet

Dal Makhani

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

Saag Paneer

Creamy spinach with fresh paneer cubes — a vegetarian staple that tends to be freshest early in the buffet cycle

Samosas

Fried pastry pockets filled with spiced potatoes — a crowd-pleasing starter that often disappears quickly at the buffet line

Naan

Freshly baked flatbread served alongside the buffet — quality here varies but is a key part of the overall experience