Zaika Zeitgeist – Bittersweet

Buffets tend to be a losing proposition for vegans. For the all-inclusive flat rate of an entrée, you pay the price of steak and seafood for steamed broccoli and iceberg lettuce. Even these meager plant-based offerings must be “enjoyed” with caution: There’s guaranteed to be dairy in the dressings, cheese in the prepared salads, and cross-contamination galore in the bubbling open chafing dishes. There are many reasons why I’ve been studiously avoiding them for years, long before COVID concerns put an end to most traditional buffets.

Contemporary Indian cuisine Zaika, however, is the antidote to this vanishing art. While it otherwise caters to omnivores, it sets aside space every Sunday night to host an all-vegan buffet. Not only can you rest assured that there’s no hidden chicken stock or ghee, it’s also entirely vegan. without oil. Anyone who limits their oil intake or enjoys indulging in Indian restaurants knows that this is rarer than spotting a unicorn. Plus, almost everything is gluten-free too.

For over six years, Zaika has been hosting these feasts, offering fresh, healthy, homemade dishes that welcome everyone to the table. Originally inspired by the recommendations of a local Indian doctor, the restaurant began as a way for patients on strict dietary protocols to enjoy a taste of home, without the negative health repercussions. Word has slowly but surely spread through the local community, expanding this fan base to people from all walks of life.

Banish your fears of hidden dairy or menu confusion; nothing is off limits here for vegan eaters. Grab a plate and go, try a little bit of everything, and don’t be afraid to ask for more. You won’t be judged for grabbing a second (or third) helping of this richly spiced dish. cabbage mattarwhich is my favorite, or the sweet and sugary one tofu tikka masalaThe trays are renewed regularly and quickly so that everything is hot from the kitchen and abundantly stocked.

Baked, not fried potato samosas are an unexpected sensation, wrapped in a homemade pastry with a softer texture than traditional, easily blending with the tender potatoes inside. Bright green mint jam is absolutely essential for maximum enjoyment, absorbing and illuminating each bite with an invigorating herbal flavor, finishing with a subtle hint of jalapeño heat.

What you won’t find on the buffet are garlic naan breadBut that doesn’t mean they’re out of reach. On the contrary, chefs care so much about the quality of these popular galettes that they’re made only to order, ensuring that each diner receives their own personal batch, still warm, soft, and perfectly moist.

The real challenge will be leaving room for dessert, because yes, you end your meal with an assortment of sweet treats too! Usually loaded with ghee, milk and heavy cream, this was the first time I was able to end a meal at an Indian restaurant with dessert. Even if you are completely full, you have to try a small spoonful of gajar halwa (mislabeled in photo above). Incredibly buttery shredded carrot strands are infused with brown sugar and taste just like a Thanksgiving sweet potato casserole. In fact, it’s fantastic enjoyed right alongside your main course, creating a crave-worthy contrast to all the spicy, tangy, and bold seasonings on that main plate.

While the regular daily deals are also fantastic, this is the kind of event worth planning for the rest of your bi-weekly schedule.

Contemporary Indian Cuisine Zaika
9025, research boulevard no. 100
Austin, Texas 78758

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