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Buffet Overview

• Oregano, chives, tarragon, bay leaves, sage, dill, lemongrass, fenugreek leaves (kasuri methi), Turmeric, cumin, coriander seeds, fenugreek seeds, paprika, star anise, allspice, mace, mustard seeds, and sumac. Chinese five-spice, Cajun seasoning, and Ita
• Fresh and seasonal vegetables such as zucchini, bell peppers, broccoli, mushrooms, spinach, asparagus, artichokes, and heirloom tomatoes, paired with paneer, tofu, rice (basmati, jasmine), pasta, and noodles. Roasted chicken, chicken tikka, chicken currie
• Rice varieties like basmati and jasmine enhance aromatic biryanis, and premium wheat-based grains such as quinoa, couscous, along with nutrient-rich millets like ragi and bajra are used to make flatbreads.
• Lentils (red, green, black, and brown), and Indian dals like dal makhani or sambar. Chickpeas, and Indian curries like chana masala, kidney beans and black beans

Unlimited IMFL, a variety of vegetarian and non-vegetarian soups, and live stations catering to both children and adults. The main course includes a selection of flavourful curries such as chicken curry, murgh makhani, and fish and prawn specialties, along with other non-vegetarian cuisines. concluding with an array of Indian and continental desserts, complemented by live tea and coffee counters.