Each year, more than 180,000 diners fill their plates from Tandoori Flame, Grand Indian Buffet, which chefs refill constantly with up to 150 different dishes. Soups and naan greet diners at the start of the line before they move to batter-fried vegetable and fish pakoras, as well as less traditional offerings including onion rings. Then, they traverse to the tawa and tandoor section for smoked veggies, samosas, and potato tikkis (or patties). Main courses wait down the line—including goat curry, butter chicken, and palak paneer—before diners finish their culinary voyages the same way Marco Polo ended his: with fresh fruit, pastries, and Indian desserts.
The restaurant’s high ceilings, cloth-draped tables, and modern decor are a fitting backdrop for the abundant feast and bold flavours. And diners can linger in the ambiance of the Thekka ‘d Indian Bar sipping Indian-inspired cocktails and traditional drinks such as yogourt lassis.