The Gallery (on the first floor of the Hilton Nagoya) has started serving up the delicious “Curry in Style” buffet to warm you up this autumn – a taste of “Authentic India”.
The five varieties of curry in this sophisticated and stylish buffet, carefully prepared by the experienced Indian chef Rajpal Singh Rawat, are perfect for lunch. Keeping with the Authentic India theme, the rice is Indian-style too; be sure to sample Rawat’s special recipe biryani rice.
Having worked at the Hilton Nagoya for 20 years, Rawat shares the tastes of North Indian cuisine from his birthplace Kashmir. Spice is the most important part of a curry, and Rawat’s blend is made from over 10 different varieties of spice. Curry enthusiasts from around Nagoya are visiting to enjoy the “Authentic India” tastes on offer:
A famous North Indian curry. Chicken in a creamy butter sauce. Not spicy.
Chick Peas Curry:
Many Indians are vegetarian and this is one of their delicious vegetarian curries.
Shrimp and Coconut Curry:
This curry has a smooth coconut milk-based soup that is perfect for a hot day.
A rich and spicy lamb curry with a blend of over ten spices.
Stir-fried Potatoes with Cumin and Green Peas:
A popular curry in central India. Simple but filling. Flavored with a three-spice mix.
Rawat’s original recipe. Cashew nuts and raisins add some extra flavor notes.
The Hilton Curry Buffet Autumn Menu
At The Gallery (Hilton Nagoya 1st floor)
11:30~14:00 Until November 30th
Five varieties of curry
Two kinds of salad
Three kinds of dessert
Children (4-12) ¥800
Curry Plate (one variety) ¥1,100
(Listed prices do not include consumption tax or service fee)