Stopped by for the buffet at Haldi Chowk today which was, in one word, excellent.
On the plate we have pakora, tandoori mixed grill, daal, chikn tikka masala, and goat curry, with a small dish of raita in the background and a few papadam. This main plate was accompanied by a basket of fresh garlic herb naan:
Also included were two vegetable curries, a potato okra fried, and an eggplant squash stew.
Everything was individually and delicately seasoned. My favorite was the goat curry. Deepak picks out the goat sections himself, and goes for those with the smallest hooves. As a result the meat was young, tender, and more like kid, not strongly flavored just seasoned with kiss of cardamom.
The daal included red beans and paneer, and again was delicately seasoned. The chicken tandoor was moist and flavorful, the best I’ve had in a long time, though Deepak said he was disappointed in it today. The tikka masala was perhaps most surprising, again delicately seasoned and not at all heavy on the garlic ginger, tomato and heavy cream, as this dish often is. The cooling raita featured tomato, cucumber and mint.
About the only disappointment was the pakoras, but then these are seldom good on a buffet.
Deepak, the proprietor, was having a salad next to me while watching the register. He is a very interesting young man. Born in America of Punjabi descent, he is very intent on delivering a superior product. He has been traveling around India to sample various regional cusines, which he hopes eventually to introduce to the restaurant.
Deepak has hired a chef with experience in a Michelin star kitchen. He is also insistent that everything on the lunch buffet is of the highest quality. Finally he has plans to introduce specialty evenings like dhosas with a griddle in the middle of the restaurant.
This excellent buffet was well visited by diners from the subcontinent, but deserves broader patronage. Everyone should visit soon, and visit often. We have needed a good South Asian restaurant in our area, and Haldi Chowk is very good.
