Sizzling Dhaba - Solid Indian Buffet

There are some days when I wake up with a craving that does not go away. Even when stocked with a full refrigerator that could last me weeks, I find the need to go out and dine on some of the ethnic cuisines that I currently do not have the ability to keep up with. One of those guilty pleasures is Indian food ... ever since I was a child, I loved the combination of spices that play a bold dance on my taste buds combining ingredients and flavours that were both new and similar to me. Finding a new Indian place therefore always comes with excitement and energy ... which I took to Sizzling Dhaba.

Located in St. Vital, Sizzling Dhaba is a mom and pop owned Indian restaurant. Pleasant and appealing to the eye, the exterior of the restaurant screams modern modesty, and the interiors are just the same. They offer a nice variety on their ala carte lunch and dinner menus, but the true treat is in their buffets which offer a collection of tasty high quality Indian dishes at an affordable rate. Being someone who only typically dines ala carte, I have always kept a keen fondness to Indian buffets and thus could not resist today.

Appetizers here include a Chicken Somasa, Aloo Tikki (fried potato and onion snack), Onion Bhaghi (fried onion fritter) and a collection of sauces and chutneys. I was overall impressed by the non-greasy starters and felt the size and overall flavour within reach of regular ala carte options. The onion bhaghi was not overly doughy and had a nice aroma surrounding it while the samosas were stuffed to the brim with potato and peas (nary a chicken was in site unfortunately).

Vegetarian options include (top going clockwise) a creamy Vegetable Korma, a spinach based Palak Paneer, soft and tender chickpea Chana Masala, tender paneer and peas in their Mutter Paneer, and flavourful aromatic lentils in their Dahl Makhani (in the middle). While everything tasted fine there was no wow factor in any of these dishes. I found the korma missing the usual thick creaminess, the palak paneer missing its kick of spice and the chickpeas in the chana masala too overcooked and mushy.

Thankfully the meat options are excellent with the usual Tandoori Chicken, a mouth burning Beef Vindaloo, a tender Goat Curry and the always popular Butter Chicken. I was impressed by the impressive tenderness found in the goat curry and thought the interplay between the meat and the tomato based sauce was excellent. The butter chicken was an unusually lighter variant that was less creamy but more aromatic than the usual store bought versions, a change that sat well with my now bulging stomach. The vindaloo and tandoori meats were as expected.

Included in the meal is a piece of Naan Bread. I have to fault Sizzling Dhaba here for their imitation Naan that was more of a flatbread than the Tandoori raised equivalents found at other Indian restaurants. Thick and doughy, these breads did a poor job of picking up the curries and overall added nothing to the entire meal.

Sizzling Dhaba offers a solid Indian buffet that should satisfy most looking for a nice variety of Indian cuisine. While the vegetarian options left something to be desired, the tasty meat options elevated the restaurant into a solid category. There are some better options in town, but one should be enticed by the variety and affordability given by Sizzling Dhaba, especially if you are in the area.

Narayanni's - Succulent Indian Buffet (Edmonton 30 in 30)

Its interesting how things pass by you on the first go around. During medical school I would spend many hours frequenting the restaurants and bars on Whyte Avenue and would often pass by Narayanni's, discounting it for its drab exterior and lettering out of the 1980's. It was with a double take when I perused through its Urbanspoon reviews and realized it was selected as Avenue Magazine's top Indian restaurant of 2013. With a smile and chuckle I realized I had missed a hidden gem, a wonderful hole in the wall restaurant featuring quality Indian food. Well I simply had to reverse that and with genuine excitement I was out of the door to Narayanni's.

Lo and behold, the restaurant exterior had not changed one bit. The exterior resembles an airport hanger and at first glance one might miss the fact that it is a restaurant. The blue lettering is readable in the best of light and illegible at night. Shame though because the interior is actually beautiful. A multitude of large tables surround a central buffet table lined with trays of delectable Indian delights.

The owners of Narayanni's only offer a rotating dinner buffet from Tuesday to Sunday. They list a large number of items on their website but each night takes a select number depending on availability of ingredients and chef preference. Special mention needs to go to their Tuesday night Vegan buffet which I imagine must be a hit within the vegan community.

Appetizers include Onion Bhaji and Papadums served with Mint Chutney and Spicy Mango Chutney. The papadums here are nicely fried and light and goes well with the two chutneys. Special attention falls to their mango chutney which has a nice balance of fiery spice with cooling chunks of sweet mango.

Their soup today was a Ginger Carrot Soup. Normally the soups at a buffet are mediocre at best, but this was incredible! The base of vegetable broth had a strong ginger flavour which was contrasted with the sweetness and savouriness of the carrot. I was impressed by the bold use of flavours and the depth imparted into the soup.

Salads at the buffet included a Cucumber Raita, Lemon Pickle Dip, Wedding Salad, Greek Salad. Although seemingly secondary additions to round out a meal, I was excited by the unique twists added into each fresh and tasty salad: the paneer in the "Greek salad" and the spicy dressing in the wedding salad.

Vegetable options included, top going clockwise: Dahl, Roasted Butternut Squash, Cauliflower and Potatoes, Green Beans, Mushroom Masala, Roasted Okra and Tofu Curry with Basmati Rice in the middle. The litany of options here was impressive and while each dish had a carefully crafted flavour profile, the best of the bunch was the okra and tofu/paneer curry. The soft whole okra was cooked perfectly and was devoid of any slimey-ness and paired with a wonderfully rich curry sauce.

There were two protein options including Chicken Curry (right) and Grilled Masala Chicken (left). I was slightly disappointed by the variety of protein options available, but nevertheless was surprised at the succulent grilled chicken that had a warm crisp skin but juicy meat. The chicken curry had a rich deep spicy curry flavour mixed in with the cubes of tender chicken breast.

Two desserts offered were Cinnamon Infused Rice Pudding (left) and Chocolate Mousse (right). The aroma emanating from the cinnamon infused rice pudding was mouthwatering, even after having all the aforementioned food, and the flavour was a nice balance of mild rice with nutty cinnamon. The chocolate mousse was well done but nothing extra-ordinary.

Overall Narayanni's is a hidden gem in a city packed with Indian food. It is obvious the chefs put in tremendous effort to make sure each offering is authentic and tasty, a commendable task for a buffet. While the variety could have been improved, especially for protein options, each item was top notch and well flavoured. Narayanni's is an absolute recommendation for anyone looking for quality Indian food in Edmonton, just ignore the lackluster exteriors.

Zaika, Quality Indian (Edmonton 30 in 30)

Growing up in Edmonton and attending medical school here has given me lots of excuses and reasons to try the culinary scene in Edmonton. I had seen the boom that the city welcomed over the past few years and the associated sudden explosion of delicious and varied restaurants. As I opened a new chapter of my life in Winnipeg, I always kept a close eye on the status of the food scene back home and was thrilled to see numerous high profile, high quality eateries pop up over the last year. Thus as I returned home for an elective in Edmonton, I begin a new series called Edmonton 30 in 30 where I will try a new restaurant each day for thirty days. The establishments will be a mixture of my own personal favourites, the top rated restaurants on Urbanspoon and new recommendations from friends and family. And so let's begin!

There was a phase in my life when I loved Indian buffets. On a per dollar basis there was no cuisine that could deliver better value and flavour. As a starving and poor student Indian buffets became a staple when I wanted to treat myself for a delicious meal while keeping the bank account happy. On my first night back in town I arrived famished and tired from all the traveling and so it was an easy decision to go to Zaika Indian Bistro Bar.

Zaika is located on the southside of Edmonton south of the Anthony Henday just off of 91st Avenue. Situated in a up and coming part of Edmonton it was interesting to see all the new restaurants and businesses popping up in the area. Reflective of the current state of economics in Alberta, its obvious Edmonton has seen its fair share of growth and prosperity over the last year.

The restaurant itself has a nice modern sheen to it with dim lighting, handsome decorations and attentive wait staff. The focus of the restaurant is the expansive buffet table set up in the middle of the large space. If all you can eat is not up your alley one can always order from the a la carte menu featuring the classic curries, Tandoori meats and smaller meat platters.

Vegetable Hot & Sour Soup was the soup to start the buffet. Similar to Chinese Hot & Sour soup it features a nice bounty of vegetables in a soft vegetable broth with a hint of sweet, sour and spicy. Completely average but a decent palate cleanser to start the meal.

Papadum with Tamarind Chutney and Mint Chutney were of good quality. The thin crescent papadums were nicely fried and had a slight hint of pepperiness. It went well with the two chutneys which provided a hint of spiciness and sweetness (tamarind) and freshness (mint) to the fried papadums.

The appetizer plate included Tandoori Chicken Salad, Fresh Vegetables. Altogether average; the tandoori chicken, likely leftovers from the previous day, was dry and a bit lacking in flavour. The rest of the appetizers were as you would expect fresh vegetables, pasta and pickled onions to taste.

One of two main plates! Top going clockwise: Tandoori Chicken, Chana Masala, Vegetable Pakora, Dal Makhani, Basa Filet Pakora, Bhindi Masala, Aloo Tikki, Paneer Tikka Masala and in the middle, Chicken Biryani. Special mention must go to the Bhindi Masala, a delicious dish of soft and slightly bitter okra with sharp masala sauce and tender vegetables, Zaika does well here to remove any hint of slimy-ness often associated with okra. Honourable mention goes to the biryani which had large moist nuggets of tender chicken breast on a bed of spice infused basmati rice.

Flanking the Basmati Rice are Butter Chicken, Chicken Korma, Goat Curry and Naan. All three curries were of high quality with superbly tender meats and strong rich gravies. The goat was the least impressive with numerous tiny bones and an rather limited amount of actual meat. The naan however, was a massive disappointment: it was crispy and doughy as opposed to light and airy and had a slightly burnt taste associated with it.

Finishing off the meal is dessert: Mango Custard (right), Ras Malai and Gulab Jamun (left). As in keeping with the rest of the meal, these tasted as you would expect them to and were altogether nothing spectacular or exciting.

Returning to Zaika evoked a number of memories from before, but despite the emotional ties I have with the restaurant, the food was altogether average. While solid for a buffet restaurant, the quality of each dish was hit or miss and quite varied. For anyone in the area and craving a buffet, Zaika should be on the list of possibilities.

To meat with love, Carnaval Brazilian BBQ

In pediatrics it is standard to ask every parent about family history of medical diseases/disorders. The reason stems from the fact that lots of diseases run in families and the idea of genetic inheritance. Macroscopically, Carnaval is the epitomization of the human carnivorous inheritance. I had the wonderous opportunity to celebrate a friend's birthday at Carnaval Brazilian BBQ.

I had previously blogged about Carnaval and am happy to report that not much has changed. Located on the corner of Waterfront and Bannatyne, Carnaval attempts to soothe the meat lover in all of us. Featuring a rodizio prix fix, you get the opportunity to sample as many of the different meats and sides as you possibly can.

Going with a group of people allows one to try more sides than you would normally be able to. Thus this meal will be to, again, showcase the meats and highlight some of the better side dishes that Carnaval has to offer.

The Cordeiro (Lamb Shoulder) was improved from last time. The spice rub mixed in with the juiciness of the lamb made this a hit around the table. One sometimes shies away from lamb because of the gamey-ness but Carnaval's was completely devoid of such taste. 

The Sobra-Coxa De Frango (Chicken Thighs) were an excellent second offering. The crispy skin with the juicy meat reminded me of a Brazilian version of fried chicken. The generous spice rub does well to accentuate the nature flavours of the chicken.

Alcatra (Top Sirloin) was served next. I received a side piece of the steak which initially disappointed me. I was excited on my first bite as this was still wonderfully soft and tender and had a umami deliciousness to it.

Maminha (Tri-Tip Steak) was served medium-well and was altogether okay. Perfect for those on the table who preferred this meat more cooked through.

Pork Sirloin was somewhat disappointing. Pork is difficult to do in a buffet style setting as it can dry easily. Such was the case with the sirloin with the meat tough, dry and bland.

Ancho (Rib-Eye) was similarly bloody compared to last time. This rendered a nice tenderness to the meat. However the rub was disappointingly lacking and all one could taste was meat and fat.

Linguica (Chorizo Pork Sausage) was one of the highlights of the night. Fatty chorizo with a sharp spicy kick to it made this a wonderful multidimensional dish.

Costela De Porco (Pork Ribs) were a huge disappointment for me. Fatty pieces of rib with minimal meat, this was devoid of any semblance of the honey mustard glaze Carnaval touts on their menu.

File Com Bacon (Bacon Wrapped Tenderloin) was one of the stars of the night. When you mix in the deliciousness of tenderloin with the saltiness and smokiness of bacon, you get a package that cannot be dismissed.

Similarly the Frango Com Bacon (Bacon Wrapped Chicken Breast) was also excellent. The bacon served a second purpose here to envelop the chicken and keep it nice and moist. Very well done!

Our sides started with the Heart of Palm Salad. A vegetable from the inner core of a growing palm tree, the heart of palm resembled a bamboo shoot. This worked well with the freshness of the cucumbers, arugula and finished with the sweet onion vinaigrette.

Batata Frita (French Fries) were a consensus at the table. What better way to compliment a bunch of meats than with their best friend, potatoes! Carnaval's fries were fine: nicely cooked and had a slight salty flavour.

The Squash Salad came highly recommended. Squash, arugula, raisins and pumpkin seeds made this a nice compliment to the fatty meats. Carnaval touts to using a honey ginger vinaigrette but it tasted simply of honey with nary a ginger flavour in site.

The Roasted Yams were a table favourite. Oven roasted with fresh herbs, this was a great way to end our meal.

Overall Carnaval remains a unique and fun experience for those in search of meat. It was refreshing to revisit a restaurant after a few months and see it continue to provide quality food.

Upscale Indian Buffet @ East India Company

East India Company is a well known establishment in Winnipeg. I find most Indian restaurants gain popularity through either serving value or class. East India Company is the latter. Located in the middle of downtown in a beautiful building with a sprawling billboard, this is the type of restaurant you would take a business colleague to ... or have a big company event at.

Which is exactly the problem I ran into when I stopped by East India Company for a quick meal. Initially I thought the restaurant was closed for a private event, but it turns out they kept a few tables open for the public.

The restaurant is quite large, well decorated and has an air of class. East India Company was heavily touting their buffet that night. As someone who typically enjoys the value of Indian buffets, I had no choice but to oblige =).

Appetizer plate includes (from bottom going clockwise): Vegetable Samosa, Vegetable Pakora (deep fried vegetable fritter), Masala Chicken Wings, Papadums with numerous chutneys and sauces, various salads. Special mention goes to the cauliflower and cabbage dip (at ~2 o'clock in the picture) which was a wonderful mixture of sweet, sour and spicy.

Vegetarian plate includes (from top going clockwise): Bhindi Malasa (Okra curry), Saffron rice, Chana Masala (Chickpea curry), Navratan Korma (Paneer and vegetables in a white curry), Palak Paneer (Paneer with spinach), Punjabi Kadi (Deep fried pakora in curry sauce), Dal Makhani (Lentil curry) and Sambar Vada in the middle (Deep Fried Chickpea Indian doughnut). Big fan of their Palak Paneer with smooth paneer in a rich creamy spinach sauce.

Meat plate includes (from top going clockwise): Beef Curry, Aloo Ghobi (Cauliflower and Potatoes), Garlic Chicken, Imitation Crab Curry, Tawa Chicken Tikka, Murg Bahar (Butter Chicken), Nihari Gosht (Muslim Goat Curry), Fish Curry, Shrimp Malasa and Murg Tandoori (Tandoori Chicken) in the middle. Special mention goes out to the Taka Chicken Tikka which compromised of generous portions of chicken in a delectable masala sauce.

Naan is usually a given at most Indian restaurants. Here East India Company make the customer pay extra for Naan. An odd choice for a buffet and one that reeks of a company trying to nickle and dime their customers.

Desserts were varied but I was far too full to properly enjoy them. Left to right: Indian Mango Mousse, Vanilla Ice Cream and Halva (a Indian sweet) roasted with pecans.

Overall a highly enjoyable meal. I find their prices are in the upper range and am disappointed in their choice to charge for Naan, but the vast variety and quality of the buffet items makes up for those small critiques.

Indian Buffet - Charisma of India

Bad things happen to all of us. Whether be it at work or school, life is inevitably going to turn on itself and force you with tough situations. Having hit a relatively rougher part of my life recently, I have learned that you have to continue your life while dealing with the problems. To have a concern dominate and constrict your life can only lead to more anger, sadness and fear. Alas, I decided to treat myself to lunch one day post-call. As mentioned multiple times previously, Indian food is my kryptonite and I could not resist a good Indian buffet. In gallops Charisma of India.

For a mere $13 (+tax and tip), Charisma of India has one of the better lunch Indian buffets I have been to. Housed in the heart of Sherbrook, it looks deceptively small. Upon arriving, the nice husband and wife combination got me seated and ready to go.

I have been trying to play with presentation of buffets in my blog. Today I vowed to try everything and showcase them all. Starters included a Vegetable Pakora, Mini Samosa and various Indian dips and chutneys. Thumbs way up for the mango chutney.

Plate 2 included vegetable offerings. Indian food always tastes better with saffron rice. From the rice (going right), we have Aloo Gobi (Potato & Cauliflower), Channa Masala (Chickpea Curry), Palak Paneer (spinach and paneer) and Mixed Vegetable Curry.

Plate 3 was the meat dishes: Chili Chicken, Tandoori Chicken, Goat Curry and Butter Chicken. There is also some Navratan (vegetable) Korma mixed in there too. To serve goat is impressive for a cheap lunch buffet. It was surprisingly tender and popping of flavour.

The butter chicken was a little disappointing as it used drumsticks as opposed to chicken breasts. Complimentary Naan Bread to soak up the curries. Charisma's version are nice and flakey.

For dessert I could not resist the Mango Custard with fresh fruit. Wonderfully refreshing to end a large and heavy meal. Of note: Charisma offers a full lunch and dinner menu.