Whenever you arrive, you’ll have a choice of pickles and chutneys—a puree of mint-cilantro (I love this one), tomato-onion, a tangy sweet tamarind, and a spicy chunky mango-lemon pickle—as well as raita yogurt sauce and a drink such as mango juice. Sweet hot chai is dispensed from a pull-tap pot. This is a very nice lunch and a pleasant, well-priced workday break.
I was intrigued enough to go back for dinner. On my first visit, a Monday evening, I discovered a different Mahek—generally more refined and sometimes more delicious. Evenings, the buffet is packed up and guests are treated to table service. The ŕ la carte menu shows off the northern-India orientation of Mahek’s fare; also, the food is cooked to order, taking timing issues off the table.