Rutland Park: $8.50 for Lunch or $30 for Dinner Buffet. Five Options Available (Up to 40% Off)

• Lunch Buffet for Two or More: Valid Saturday and Sunday
• Lunch Buffet for Four or More: Saturday and Sunday
• Lunch or Dinner Combos for Two: Valid Tuesday – Thursday
• Lunch or Dinner Combos for Four: Valid Tuesday – Thursday
• Lunch or Dinner Combos for Six: Valid Tuesday – Thursday

See the menu

This is a limited 1-day only sale that will expire tonight at midnight (Saturday, June 17, 2017).

Click here to buy now or for more details about the deal.

The Fine Print
Promotional value expires Nov 1, 2017. Amount paid never expires. Valid for dine-in only. Reservation required. Limit 2 per person, may buy 2 additional as gifts. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Drinks are extra. Additional guests for weekend buffet must order 1 buffet ea. Additional guests Tuesday-Thursday must purchase 1 main or meal combo each. Not valid in conjunction with any other specials or promotions. Tax & Gratuity is extra. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Masala Bhavan South Indian Cuisine
https://www.masalabhavan.com/
Rutland Park 4604 37 Street Southwest, Calgary, AB T3E 3C9 (3.8 miles)
+14034604535

While it’s true that many seals aspire to become chefs, it’s also a fact that virtually every chef in Canada aspires to a Red Seal endorsement. As a standard-bearer of culinary excellence across provinces, the Red Seal signals rigorous training and immense skill. So it’s little surprise that the owner and operator of Masala Bhavan, Chef Karthikeyan Stalin, boasts this certification himself, considering he spent more than 15 years in the kitchens of five-star hotels and restaurants from India and Sri Lanka to the UK and Canada.

At Masala Bhavan, Mr. Stalin showcases the takeaways from his international culinary career, as well as the basics of cooking that he learned growing up in southern India. Using many techniques and recipes learned from his parents, he cooks traditional cuisine like rice-based biryanis and meat dishes steeped in rich, buttery sauces. He also crafts a retinue of vegan, vegetarian, and gluten-free options, all of which benefit from the spice blending—and daily spice grinding—he learned from master chefs in India.

Click here to buy now or for more information about the deal. Don’t miss out!