Named after the ancient Sanskrit word for purity, Pavitra Restaurant features pure ingredients in each dish. Chefs cook traditional Indian entrees such as tandoori chicken marinated in spices and tangy yogourt before being baked in its namesake clay oven, as well as inventive fusion cuisine such as bitter melon sautéed with freshly chopped coriander, dry mango powder, and tomatoes. On weekdays, servers stock the breakfast and lunch buffets with basmati rice, freshly baked naan, and chicken vindaloo cooked with spicy ginger and garlic. The weekend dinner buffet fuels diners as they sing during Bollywood karaoke or celebrate the end of lunch.
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