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Buffet Overview

• Aromatic spices like star anise, fennel seeds, and kalpasi (black stone flower) enhance the flavours of the Chettinad chicken curry and fish dishes. The biryani is infused with saffron, mace, and bay leaves, while the frying station uses turmeric, curry l
• The veg ingredients include a fresh assortment of vegetables like carrots, cucumbers, and leafy greens for the salads, along with sprouted legumes, seasonal vegetables, and paneer varieties, as well as rice and lentils. The non-veg options include exotic
• Cereals in the buffet include rice varieties such as basmati rice for the biryani, plain rice, and curd rice. The batter for dosa and uthappam is made from a blend of rice and lentils. The bread assortment uses wheat and, at times, blended flour, includin
• Sprouted legumes are used in the fresh salads, and lentils are blended into the dosa and uthappam batter. Different seasonal varieties of lentils and pulses, such as chickpeas and moong, featured as per cyclic basis.

The dinner buffet offers a variety of soups and starters, featuring both vegetarian and non-vegetarian options, including crab soups and a selection of veg and non-veg starters. The salad station presents an exotic range of fresh vegetable and sprouted salads. For the main course, Chettinad chicken curry, fish 65, and a variety of fish, mutton, and chicken dishes, all prepared in exotic sauces. A unique frying station allows you to customize your seafood, including freshly fried Chettinad-style fish. The live dosa counter serves fresh dosas and uthappams made with vegetables. The rice selection includes curd rice, the famous Thalappakatti biryani, and plain rice, accompanied by a variety of pickles. The bread assortment features butter naan, various types of breads, Appalam, and vathal. The dessert section offers traditional South Indian sweets like Adhirasam and Thirunelveli halwa, along with international favorites such as mousse ,pastries and ice cream.