The significance of buffets for Indians is what smorgasbord for the Swedes and dim sum for the Chinese. They are considered an integral component of the great Indian culture, especially at dinner parties, weddings, and various other social events. A vital part of the Indian buffet’s popularity can be attributed to the standard practice of preparing four-course meals every day. One-pot meals are completely foreign in the territory of Indian kitchens, and even the thought of asking people whether they want fish or chicken on their wedding invitation cards is strictly regarded as a matter of unfathomable disgust and utmost taboo. Not only you can enjoy both the vegetable and non-vegetable dishes at Indian parties, you are free to fill your plate as many times as you may want to!
Indians are the undisputed leaders of the EAYC (eat all you can) buffet, where you can treat your taste buds with a myriad of palatial food options like fresh flatbreads and spicy curries. Most dishes featured on the Indian buffets at restaurants in foreign shores hail from the state of Punjab. Though rice-based South Indian dishes do show up at times in such buffet spread, they happen to be pretty much rare.
Mastering Leicester’s Largest Indian Buffet is certainly not a mere game of accomplishing how much food one can place onto a single serving plate. Guests are expected to take portions more than once, and appetizers and desserts need not be taken individually or consumed first and last respectively. The only rule that you should be following in such Indian buffet spreads is no rule at all!
The typical plan of attack can be more or less like this, take some rice and curries on your plate, pick your favourite type of flatbread and place it on top, filling individual small bowls with desserts and raita. Everyone has a distinct buffet style, and it is perfectly acceptable if yours is different from the others, except for eating your flatbreads with a knife and a fork. You can use your bare naked hands in Indian buffets for the purpose of eating and can manage the food reasonably well without the need of any western cutleries including the spoon. Tear off your favourite flatbread with your fingers and dip them in curries and vegetables before putting them in your mouth.
The dishes you are to encounter in a typical Indian buffet spread make liberal use of several spices, which are necessarily proportionate blends of black pepper, turmeric, cloves, chillies, cardamom, and the like. Also, onion is used most often, sometimes tomato too, and the sauce is likely to be thickened with cream, yoghurt, or both. Finally, everything veers off into sinfully delicious tangents!
In essence, Leicester’s Largest Indian Buffet is a delicately balanced sensory experience, where spicy, sour, crunchy, creamy, and sweet dishes are in abundance in the spread. And your primary objective will be to try as many dishes as you can and with good company.