Buffets tend to be a losing proposition for vegans. For the all-inclusive flat fee of admission, you’re paying steak and seafood prices for steamed broccoli and iceberg lettuce. Even those paltry plant-based offerings should be “enjoyed” with caution: it’s guaranteed that there’s dairy in the dressings, cheese on the prepared salads, and cross contamination galore across the open chafing dishes bubbling away. There’s ample reason why I’ve avoided them studiously for years, well before concerns of COVID put an end to most mainstream smorgasbords.
Zaika Indian Contemporary Cuisine, however, is the antidote to this dying art. Despite otherwise catering to omnivores, they carve out space every other Sunday evening to host an all-vegan buffet. Not only can you rest assured that there’s no hidden chicken stock or ghee, but it’s also entirely oil-free. Anyone who limits their oil intake, or likes to indulge at Indian restaurants, knows that is rarer than a unicorn sighting. On top of that, almost everything is gluten-free, too.
For over six years now, Zaika has hosted these feasts, providing fresh, healthy, homemade food that welcomes everyone to the table. Originally inspired by a local Indian doctor’s recommendations, it began as a way for patients on strict dietary protocols to enjoy a taste of home, minus the negative health repercussions. Word spread through the local community, slowly but surely, expanding that fan base to people from all walks of life.
Banish fears of hidden dairy or menu misunderstandings; nothing is off limits here for plant-based eaters. Grab a plate and step right up, try a little bit of everything and don’t be afraid to go back for more. You won’t be judged for taking seconds (or thirds) of the richly spiced cabbage mattar, which is my personal favorite, or the mild and sweet tofu tikka masala. Trays are refreshed regularly, quickly, to keep everything on the line hot from the kitchen and abundantly stocked.
Baked, not fried potato samosas are an unexpected sensation, swaddled in homemade pastry with a softer texture than is traditional, yielding easily to meld with the tender spuds within. Bright green mint chutney is absolutely essential for peak enjoyment, soaking in and brightening each bite with invigorating herbaceous flavor, ending with a subtle kick of jalapeño heat.
What you won’t find on the buffet are garlic naan, but that doesn’t mean they’re out of reach. On the contrary, the chefs care so much about the quality of these popular flatbread that they’re made only on demand, ensuring that every diner gets their own personal batch, still warm, soft, and perfectly chewy.
The real struggle will be leaving room for dessert, because yes, you finish your meal with an array of sweet treats, too! Typically laden with ghee, milk, and heavy cream, this was the first time I’ve ever been able to finish a meal at an Indian restaurant with dessert. Even if you’re completely full, you must try a tiny spoonful of gajar halwa (mislabeled in the above photo). Impossibly buttery strands of shredded carrot are infused with brown sugar sweetness, tasting for all the world like a Thanksgiving sweet potato casserole. In fact, it’s fantastic enjoyed right alongside your entree, creating a crave-worthy contrast to all the spicy, tangy, bold seasonings on that main plate.
While the regularly daily offerings are fantastic as well, this is the kind of event worth planning the rest of your bi-weekly schedule around.
Zaika’s vegan buffet sounds like a game-changer for plant-based diners! I’m so impressed by how they cater to vegans with such care and creativity, oil-free and gluten-free options are a real win. Really nice