Virasat Haveli covers a lot of ground: South Indian dishes, vegetarian plates, chicken specials, Indo-Chinese, boneless lamb, bone-in goat, tandoori, biryani, and rice all sit on one menu. All meat is halal, prepared in-house.
Owner Jagmeet began cooking in Buffalo, New York after culinary school, then spent five years working under chef Premnath Motiram, who cooked at Bombay Palace restaurants in New York, Singapore, and Tokyo. That background shows in a menu that leans on both vegetarian technique and a full non-vegetarian spread.
Regulars describe the dining room as cozy and vibrant, with service that stands out alongside consistently strong cooking across the menu's many sections. The Infatuation gave Virasat Haveli an 8/10.
Owner Jagmeet began cooking in Buffalo, New York after culinary school, then spent five years working under chef Premnath Motiram, who cooked at Bombay Palace restaurants in New York, Singapore, and Tokyo. That background shows in a menu that leans on both vegetarian technique and a full non-vegetarian spread.
Regulars describe the dining room as cozy and vibrant, with service that stands out alongside consistently strong cooking across the menu's many sections. The Infatuation gave Virasat Haveli an 8/10.