I really enjoyed our lunch from Krishna Catering & Restaurant. I thought all of the food was delicious. Krishna serves Indian food.The restaurant, which is based in Farmington Hills, catered lunch after a traditional Indian wedding ceremony at The Henry, Autograph Collection (hotel) in Dearborn. The catered lunch took place in the ballroom conveniently adjacent to the ballroom where the ceremony took place. The lunch ballroom was huge and I guesstimate well over 200 (perhaps even 300) guests partook in the lunch provided by Krishna.Krishna knew what they were doing. They had a functional setup: two double-sided self-serve buffet lines with plenty of space around each line to maneuver. Both lines had the same dishes and condiments. They were:Mains:* Mysore Dal - mysore dal cooked with garlic and ghee* Avial - vegetables with coconut gravy* Eggplant Kulambu - eggplant curry cooked with coconut milk and tamarind* Tindola - cooked with peanuts and spicesBread & Rice:* White Basmati Rice* Puri - deep-fried bread puffs* Paratha - thick flatbread* Medu Vada - crispy vada made with urad dal and spices* Papad - thin Indian wafer crisps with a hint of spiceCondiments:* Coconut Chutney - coconut-based dipping sauce* Onion Chutney - onion with tomato and garlic* Gajar Marcha - spicy chilies, chopped and mixed with cut carrotsDessert:* Payassam - made with tapioca and vermicelliOverall, this was a pretty simple and satisfying buffet. I thought the choices were ideal for a relatively "light" lunch considering we had a cocktail hour, dinner reception, and late-night snack to look forward to later the same day.My favorites were the eggplant kulambu and the tindola. The brown curry used in the eggplant was full of flavor and the eggplants themselves were fresh and delectable. The tindola was great and I believe this was my first time having it. Also known as tindora or ivy gourd, it's a small green vine vegetable. Tindolas almost look like small cucumbers or peppers with seeds. I got seconds on both the tindola and eggplant.The mysore (masoor) dal, which are red lentils, were prepared similar to a spiced soup. It was buttery and not bad. The avial, a South Indian dish, was good. It was creamy and filled with vegetables like peas, carrots, and I believe okra. The rice, breads, chutneys, and gajar marcha naturally went well with all the entrees. I could tell both the paratha and the medu vada had been sitting out for a while as they were room temperature and not as warm and crispy as they could have been. Given these were catered for hundreds of people, they were okay.I especially liked the payassam, also known as kheer, which is a sweet pudding. This is one of my favorite Indian desserts. Served cold (or cool), Krishna's version was quite tasty and comforting. I grabbed seconds of this dish as well. This is one I could have kept eating and eating.Service was fine. Food was replenished at the lunch stations in a timely manner. With all the people and the nature of the food (generally soupy and runny), the serving tables did get messy so maybe the staff could have done a better job keeping them clean.In the end though, I liked the food.
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