About this Business
From Our Editors
When Austin Chronicle food reviewer Mick Vann stopped by Daawat Indian Cuisine, he was delighted to find that its chefs whipped up small batches of each buffet dish, which meant the empty trays were constantly replaced with hot, fresh food. He praised Daawat's Chettinad-style goat curry and Mughlai malai chicken curry with yogurt, cream, and saffron, but he was particularly impressed with its naan, which arrived table-side straight out of the piping-hot tandoor oven.
In addition to the buffet dishes, chefs prepare traditional entrees, including south Indian specialties, as well as a few Indo-Chinese options. These mildly spiced rice and noodle eats often appeal to diners who, much like a snowman, dislike a lot of heat.