Bite Club: A buffet tour at Naan N Curry in Ontario

ONTARIO – The first time I visited Naan N Curry was on opening day in February, and I was grateful for the buffet.

When you’re staring at a menu full of dishes you’ve never tried before, being able to sample a little bit of everything takes away some of the pressure. Rather than committing to a single dish, I could fill a plate with whatever looked good.

Let’s just say I left impressed.

This time around, I found a busy dining room and a familiar scene unfolding around me.

Regulars ordered confidently from the extensive menu while first-time diners lingered, weighing their options before asking the question that inevitably comes when faced with unfamiliar dishes:

“What do you recommend?”

It’s a reaction that owner and head chef Hardeep Bohara sees all the time.

“Some people come and they say, ‘Oh, we haven’t had Indian food, what do you recommend for us?’ I recommend korma, a butter chicken, or tikka masala.”

Part of that guidance, he explained, comes down to expectation. Bohara asks questions to ensure he is recommending something you’ll like. Do you prefer creamy sauces or something more acidic? Mild or spicy? Vegetarian dishes or meat?

When in doubt, the buffet offers a rotating selection of dishes, giving diners a chance to try something new with each visit.

Something for everyone

The buffet is intentionally built to have a mild base, allowing guests to explore the spice levels without feeling overwhelmed. But it’s not about simplifying Indian cuisine. 

“When many Indian restaurants make the basic gravies, the sauces; they put the spicy chili powder or chilis in it,” Bohara said. “But my sauce [is] made from scratch, there is no spicy added to it — only the spices which give the flavor to the sauces.” 

While Bohara is conscious of varying spice tolerances, he does not create fusion Indian cuisine.

“I try to make everything as close to what we get in India.”

The menu at Naan N Curry focuses on North Indian cuisine. Bohara explained that while South Indian cooking often incorporates coconut, North Indian dishes rely more on cream-based sauces, creating a rich flavor profile that I enjoyed throughout the meal.

However, for you heat seekers, Bohara offers four customizable spice levels: mild (like the buffet), medium, hot, and extra hot. 

The karahi vegetable had big chunks of tender cauliflower and a mix of other veggies. It was a perfect vegetarian option, with a sauce that was flavorful and bright but didn’t overpower the vegetables.

The paneer coconut korma was smooth and slightly sweet, which paired easily with everything else on the plate. The paneer, a fresh Indian cheese with a texture similar to firm tofu, added a creamy, mild flavor.

And then there was the chana masala. Hearty chickpeas in a tomato-based sauce that was rich and had a depth of flavor I was not anticipating. I didn’t even realize it was vegetarian until I went up for seconds.

But my personal favorite of the day was the saag chicken. Spinach and mustard greens blended into a rich, earthy sauce. The dish was warm and comforting, packed with flavor and a creaminess. This is something I could order for every visit and be completely happy. 

After giving each item its individual moment to shine, the experience became less about individual dishes and more about combinations. A little rice with something creamy. A bite of something crispy followed by something savory and earthy. The combinations seemed endless, as each bite brought a different flavor, texture, or spice to the forefront.

Lastly, I tried gulab jamun, a soft milk-based dumpling soaked in sugar syrup. Visually, I assumed they were something savory, they looked a little like baby red potatoes. The first bite corrected that assumption immediately. Sweet, dense, and far richer than expected. Good, but definitely not a potato. 

Good food, close to home

For Bohara, the message to readers is simple: “Come try our Indian food. And I will make sure they will be satisfied.”

He shared a comment from a regular customer that has stuck with him.

“Hardeep, I’m not buttering you [up]. Your food is the best in the country.”

Reflecting on that moment, Bohara said, “I got the goosebumps in my body, you know? To hear that, that’s why I learned cooking. So people would say, ‘Oh, he makes nice food.’ That’s what I wanted, and I’m getting it.”

By the time I left, the dining room was busy, the buffet line was active, and more cars were pulling into the lot.

So, if you’re still wondering what I’d recommend, start with the buffet, try something new, and don’t skip the saag chicken.