Indian night at Hyatt’s Kili Café

For diners who sometimes run out of ideas where to eat for dinner on the island, Hyatt Regency Saipan is offering a different taste of Asian food every Thursday night.

Hyatt’s Kili Café and Terrace just recently introduced Indian Buffet Night, giving customers not only a whole new menu but also a unique experience of the Indian culture.

Diners can taste a new kind of tea called masala tea and a yogurt delight called lassi.

These two, according to restaurant team leader Paul Alukka, himself a master in making masala tea and lassi, characterize a real Indian meal experience.

“It’s part of an Indian meal. You’ll find these in most Indian homes. We make our yogurt and we take masala tea, usually after meal for good digestion,” said Alukka.

Masala tea is a blend of milk and different herbs like a popular cardamom, ginger, and tea leaves. Alukka said the tea is considered a health and energy drink.

Lassi, meantime, is an awesome blend of yogurt, fresh mango, cardomun, and some flavorings of plain sugar, if preferred by customers.

“You can make your lassi drink sweet, sour, a little salty, or just plain,” said Alukka.

Food and Beverage director Sam Cheng said Kili Café used to hold Asian Nights on Thursdays but lately opted to focus on Indian cuisine due to customer demand.

“In the beginning of the year, we began an Indian lunch package. It was quite a success so we’re allotting our Thursdays now as Indian night,” said Cheng.

He said the restaurant’s Indian chef, Habib, prepares only fresh items for diners.

And before it launched its Indian Night this month, it purchased its own tandoori oven, a special oven specially designed for making India’s famous bread called “nan.”

On top of these, Cheng said diners are treated to delectable food choices ranging from fresh seafood and vegetables to assorted kebabs—beef, chicken, gizzard, and a lot more.

“Although there’s a ready set of their favorite Indian meal, our diners can pick from our live station. They can choose their favorite items for last-minute cooking. That’s the concept,” said Cheng.

Restaurant manager Vimalendu Shekhar Das said, “We want our guests to enjoy and make their own choice.”

He said the customers will also see for themselves how the food choices are cooked or prepared.

Kili Café and Terrace offers different dinner specials every night: Monday for seafood, Tuesday for French, Wednesday for Mexican, Fridays for Buds Brew barbecue, Saturdays for Chinese and Asian food, and Sundays for international buffet.