Restaurant review:Punjab's buffet the best for beginners

Tag : Chicken Tikka Masala


By John Reger
Updated: Wednesday, July 16, 2008 4:14 PM PDT
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My friend and I were ready for brunching on a recent Sunday but notup for spending a lot of money and eating a lot of food.

We both eschew buffet troughs, and no matter how much crab I put ona plate, it never seems to justify the $42.95 I paid.

Dim sum is another possibility, but we really didn’t feellike fighting the crowds or driving up to Chinatown in Los Angeles.

My friend likes Indian food, and I was game for that. I had heardof Punjab Cuisine of India, and we ventured over there.

They have a buffet special on Sunday, and it was perfect for us.For $8.95, you get a large selection of authentic Indian dishes,and it even comes with a glass of champagne.

When we walked in, the dining room seemed warm. Fortunately thereare some permanent tables and benches outside. I liked the look ofthe restaurant, just not the temperature, so we opted for outsideseating.

The waiter was very nice, putting a tablecloth over the table andmaking it feel like an extension of the restaurant, complete withsilverware and small flower centerpiece.

We walked back in and made our first run through the buffetstation. The only meat my friend will eat is chicken, and thisplace is perfect for her because there are many vegetarian dishes.

The saag was my favorite. The spinach dish was pasty, as it shouldbe, and filled with enough spices to make me momentarily forget Iwas eating spinach.

It was really nice to scoop on the naan, an Indian flatbread cookedin a tandoor, or clay oven. I have always liked the texture of thebread and the restaurant has a variety of styles, including plainor with garlic.

I found several dishes for which the naan came in handy. One wasthe lamb curry. The lamb was a bit chewy, but the curry wasoutstanding. Another dish I used the naan to sop up the sauce withwas the dal makhini. The lentil beans and rich dark sauce workedwell and was well received by my semi-vegetarian friend.

The chicken tikka masala was also good. The boneless chicken breastwas mixed with peas and spices, such as garlic and ginger.

My favorite dish of the day was the fish pakoras. The lightlybreaded catfish was bite size, and it didn’t even tastedeep-fried. It reminded me of little fish nuggets and didn’tneed any condiment.

The same oven that cooks the bread also prepares the tandoorichicken and this meal is one of the more popular at Indianrestaurants.

The chicken is cooked with a marinade that includes red foodcoloring. The spices usually mixed with the meat are cumin,coriander, garlic and cinnamon.

This chicken was well prepared, though I have had better. I suspectthe quality of the meat is better when it is ordered as a separateentrée.

Most of the dishes gave me that impression, though there wasnothing wrong with them, I just thought they would have moreflavor.

They would have been be spicier had I requested that. When you havea buffet you are working with a variety of people, it is better tobe tame with the food.

The buffet would be a perfect place for someone who is new to thecuisine.

For the more advanced diner, go to dinner and order off the menu.The quality will be better and you can modify the spice level.

This is a good choice in the area for Indian food and should not bemissed.

PUNJAB CUISINE OF INDIA

ADDRESS: 18687 Brookhurst St., Fountain Valley

PHONE: (714) 963-6777

HOURS: lunch: 11:30 a.m. to 2:30 p.m.; dinner from 5 to 10 p.m.

CUISINE: Indian

SPECIALTY DISH: one of the five chef’s recommendations

ALCOHOL SERVED: beer and wine

DRESS: casual

FAMILY FRIENDLY: yes

CREDIT CARDS ACCEPTED: American Express, Visa and MasterCard

RATING: *** out of 4



JOHN REGER reviews restaurants for the Independent.