I had the lunch buffet at Tandoor India the other day. I am a bit of an Indian food novice, but a have had it a few times, and I enjoyed it at Tandoor quite a bit.
At 11:30 service was just picking up, and the place was about half full, most tables with at least one Indian person in attendance, which I always see as a good sign.
The buffet - placed along one wall directly under a flat screen with a Bollywood movie adding atmosphere - started with a condiment station featuring four sauces (a green herbal one, a red, sweet and almost-spicey one, a red buttery one with bits in it, and a yogurt sauce) and various fresh fixings (sliced jalepeno, cucumber, pineapple, and melon).
The first chafing dish had various fried thingies - Samosas (filled with a complexly spiced, smooth potato and pea mixture), and Chickpea fritters with flavorings including onion and spinach. The spinach ones, with their irregular shapes and vegetal flavor, were the best. All were crispy, which is nearly impossible in a chafing dish, but the turnover was quick.
Next were vegetable selections, a braised spinach dish which tasted like good garlic creamed spinach with a spicy kick. I skipped the eggplant and the chickpeas on the line, mostly because I am meat-centric. So I layed a base of fluffy yellow rice specked with peas and green beans, and ladled a scoop of Chicken Makhani - tender chicken strips in a well balanced tomato sauce - and Goat Curry in a tasty brown sauce, but which was mostly bones.
The highlight of the meal was the Tandoori Chicken and Naan. The Naan was hot, crispy, chewy and buttery and perfectly mottled brown. About halfway through my meal, unordered, came a sizzling plate carrying a chicken leg with about half the thigh attached. I assume this is de rigeur, as I received the same treatment at my last Indian buffet as well. The skin was bright red and pulled back a bit from the bone at the ankle. I squeezed the acompaning lemon wedge over the chicken and dug in. The meat was cooked perfectly, not dry at all. There was a touch of heat and an exotic complex seasoning blend with an ingredient list that I can't even begin to guess at. Most surprising and appaeling was the hint of smoke, making this taste like barbeque from another world.
On the way out I talked with the owner, Chris, who couldn't help but brag on his real, clay, coal-fired Tandoor, which he mentioned was unusual in the Chicago area. He also mentioned that the buffet changes every day.
It did seem like the spice heat was dialed down for the neighborhood. That said, I would recommend Tandoor India for a quick well prepared lunch. After we move into the area, I can't wait to make this a regular family spot, and perhaps order off of the menu, ramping up the heat a bit.
Today I caught that fish again, that lovely silver prince of fishes,
And once again he offered me, if I would only set him free—
Any one of a number of wonderful wishes... He was delicious! - Shel Silverstein