It is little above average place for buffet dinner if you are interested in popular preparations from pan Indian as well as limited global cuisines.
I have been visiting this place occasionally since past few years and it was “the place” till others in the class or superior opened their outlets/hotels in the vicinity. I am sure Citrus must be feeling the heat but probably they have an advantage because restaurant is used year round by foreign and Indian nationals traveling for business purpose to industrial belt and staying with them. The selection of preparations from various cuisines clearly indicates the same.
They have a big hall with decently spaced tables yet not enough to provide you complete privacy, sunset yellow illumination which changes the look and feel of the food entirely (I don’t like it), the buffet arrangement at the hall center with veg on one side and non-veg on the other with a partition in the middle, Tawa and dessert counters are towards the wall side on right. Nice ambiance except the illumination.
They also have lounge towards the far end of the hall.
Staff is partially polished yet very obedient.
Last visits menu was also not very different compared to usual and it was a typical buffet with soups, starters, salad, fruits, breads, main course, desserts plus-plus.
One veg and one non-veg soups; did not try.
Salad bar was partial and refill was inadequate. The dressings did not have names and I needed to rely on visual and smelling senses. Stuff appeared and tasted fresh.
Palak Ke Kebab: Close to veg seek kebeb with twist of spinach. Very good.
Paneer Fingers: Deep fried cottage cheese marinated in mild spicy batter. Blend.
Banjara Kukkad (chicken): Tandoor reparation of chicken marinade in curd, coriander, mint and spices. Nice.
Fish Koliwada: Batter fried gram flour, red chili paste, turmeric and spices. Nice.
Dry and gravy pan Indian preparations were-
Aloo Bhaja: potato fingers cooked with onion and garlic. Average.
Kofta E Gulzar: deep fried nuggets made from vegetables in sweet white gravy of cashew nut and cream. Blend!
Dhaba Dal Fry: It was yellow dal fried with onion, tomato, chili and spices. Ok.
Subzi Miloni: Vegetables cooked in green gravy of spinach. Decent taste.
Jira Mint Pulao: Glorified version of common cumin seed fried rice with mint as a twist. Ok.
Tawa Sabzi: It was show stopper and I made two rounds. Deep fried vegetables were further cooked / warmed live with brown gravy and spices. I made two rounds and ate two serving without anything else. Excellent!!!
From across border-
Florets Mornay: Cauliflower in Mornay sauce (cheese based) with twist of corn. Awful!
Grilled butter tossed courgette and bell peppers: Dry preparation of yellow squash and bell peppers with herbs in butter. Crunchy and nice.
Pasta Arabiata: Pasta Arrabiata means Pasta cooked in anger. It did not feel like. Warmth was not felt.
Roasted pork in thin brown gravy: Did not try.
Beef in thin brown gravy: Did not try
Murg Dhaniyawala: Chicken in onion and coriander green gravy. Similar to common Chicken Banjara. Average.
Makai Ka Soweta: Lamb in red gravy with corn. Different and nice.
Apple Crumble Tarts: Nice and good.
Kala Jamun: Full sweet pieces cut in half and garnished with green icing sugar.
Pineapple Halwa: Common Rawa Halwa with touch of pineapple. Average.
Muffins Pudding: This was nice
Watermelon and Muskmelon
Two types of chili chutneys and other two chutneys to tickle the taste buds.
Beer glasses were pre cooled.
Finally… Majority of the preparations were average. There were some exceptions though. Worth a visit!