Paprika restaurant in Chennai is a great place to visit for an enjoyable meal. The vast selection of both veg and non-veg dishes, as well as Indian and Western fare, make it a great choice for a variety of tastes. The staff are polite, helpful, and the food is delicious. Special mention should go to Mr. Pathik Paramanik, who provided excellent service, and the balloon art counter which was enjoyed by children. The ambience was very good and the food was delicious. Special mention should go to Naphi and Sourav for their wonderful service, as well as the chef for his delicious cake suggestion. The Malabar Fish Curry with Steamed Rice was particularly tasty. Prices may be on the higher side due to it being a 5 star, but the quality of the food and service more than make up for it. Kudos to the team for their giant spread of food, especially the desserts. Mr. Kshitij, Shivam, Arun, Nagaraj, Punam, and Rohit all provided excellent service. Special thanks should go to Mr. Saurav Suresh for his fantastic service. Overall, Paprika is a great place to visit for a delicious meal with excellent service.
Maybe we like buffets because it's like Indian Thalis. Lots of variety and not having to skimp on the orders because it seems overpriced. The arrangements at Paprika are standard, except that it has a large open seating area on the ground floor right opposite the hotel's reception. The large blackboards detailing the coffee and tea bar, as well as the one over the dessert area add a nice touch which bright LEDs cannot match. Perhaps we've grown too accustomed to luxurious shots of food. The lentil soup was hot and thick, like a diluted spicy dal. There are a range of starters to choose from - paneer, a spicy corn mix and the vegetables in a tangy twist are a good foundation The Thai green curry, which is supposed to go best with steamed rice, But the Schezwan noodles are equally amenable. The jeera rice, a groundnut curry with a distinct closeness to the vattakuzambu and the muttakose (cabbage) poriyal was another satisfying combination Remember to try out the fryums and papads, which adds the crunch factor, no matter which stage of the buffet you're at. Cold curd rice with an assortment of pickles and mor molaga - the chillies that have been soaked and dried after being dunked in yoghurt are Chennai's unique offerings. No one else can make coffee and curd rice like Tamil Nadu does. The desserts have now become a mix of cheesecakes, cakes and sweet crusty fillings. Indian sweets have become popular as well and there are as many rosogollas, cham chams and pedas as cakes. It's the fruits that are getting a trifle lonely. This evening's highlight was the mango panacotta and that fruit can blend with practically anything while retaining its character. Nothing like the buffet to get the taste buds saying Gimme More! Service: Dine in Meal type: Dinner Price per person: ₹1,000–1,200 Food: 4 Service: 4 Atmosphere: 4