All reviews are from people who have redeemed deals with this merchant.
What You'll Get
- $14 towards Lunch Buffet for Two or More: Valid Saturday and Sunday
- $28 towards Lunch Buffet for Four or More: Valid Saturday and Sunday
- Buffet costs $16 per person.
- Lunch or Dinner Combos for Two: Valid Tuesday - Thursday
- Lunch or Dinner Combos for Four: Valid Tuesday - Thursday
Lunch or Dinner Combos for Six: Valid Tuesday - Thursday
- See the combo menu
- See the full menu
The Fine Print
Promotional value expires Nov 1, 2017. Amount paid never expires. Valid for dine-in only. Reservation required. Limit 2 per person, may buy 2 additional as gifts. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Drinks are extra. Additional guests for weekend buffet must order 1 buffet ea. Additional guests Tuesday-Thursday must purchase 1 main or meal combo each. Not valid in conjunction with any other specials or promotions. Tax & Gratuity is extra. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Masala Bhavan South Indian Cuisine
While it's true that many seals aspire to become chefs, it's also a fact that virtually every chef in Canada aspires to a Red Seal endorsement. As a standard-bearer of culinary excellence across provinces, the Red Seal signals rigorous training and immense skill. So it's little surprise that the owner and operator of Masala Bhavan, Chef Karthikeyan Stalin, boasts this certification himself, considering he spent more than 15 years in the kitchens of five-star hotels and restaurants from India and Sri Lanka to the UK and Canada.
At Masala Bhavan, Mr. Stalin showcases the takeaways from his international culinary career, as well as the basics of cooking that he learned growing up in southern India. Using many techniques and recipes learned from his parents, he cooks traditional cuisine like rice-based biryanis and meat dishes steeped in rich, buttery sauces. He also crafts a retinue of vegan, vegetarian, and gluten-free options, all of which benefit from the spice blending—and daily spice grinding—he learned from master chefs in India.