The packed Royal Indianaa at Accord Metropolitan proves that vegetarian fare will never go out of fashion. The place has an all vegetarian menu (a la carte, buffet) and we try the buffet that corporate chef Ram Mohan recommends. He informs us that no eggs or gelatin WAS used and we learn from him that a few sattvic dishes were created keeping in mind the preferences of certain communities frequenting the restaurant.
A little of everything
Our palates are teased with a dahi vada and masala papdi’s. The starters are the highlight of the afternoon — 10 short eats served with an array of chutneys and sauces. We also try a miniature pazham pori (banana fritters), hariyali paneer tikka, vegetable dosa roll and tandoori mushroom. The bhutte ki tikki and capsicum uppu urundai leaves much to be desired. The starters, along with the tomato dhaniye ka shorba (served to cleanse your palates) alone can fill you.
But for those with a good appetite, what awaits is a basket of tandoori breads, Malabar parota, kal dosai, vegetable biryani and steamed rice, paired with baingan ka salan, makai masala, bhindi do pyaza, aloo shimla mirchi and Aleppey vegetable curry. The sattvic dishes include a paneer kofta curry, tomato pappu, tindli nu shaak and baked spinach and corn.
While we believe the dishes in the main course could use some spicing up, we help ourselves to the array of desserts including soufflés, cake, payasam, gulab jamun, ice cream, pastries and cut fruits that definitely seal the deal. The ghazals in the background and the ambience set the mood for a relaxing Sunday. Chefturned- CEO Venkatesh Bhat and chef Ram Mohan have certainly identified their clientele and have ensured the menu is changed every three days.
The buffet is priced at Rs 599 plus tax per head. Details: 28161000