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Sajna: The Buffet Continues


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Sajna: The Buffet Continues

Jim Leff | Sep 17, 2002 01:04 PM

Returned to Sajna yesterday (monday), late. Manager and waiters were fussing with matches, trying to fix the little whatchamacallit burners under the steam table.

Quite an array. As usual, lots of things I'd not seen before, here or elsewhere, including a tray full of big fat fish heads staring up at me mournfully (Malaysian fish head stew's downright wussy by comparison). There was a dal made with orange-ish beans and bits of potato, and the weird red oniony coq au vin (as I call it in shorthand, unsure what ingredient in the sauce produces the vinous smell).

The chicken looked a little settled in, and I held my hand over the tray and felt no heat. I asked the manager "is this stuff hot?" and he felt the tray and said, very confidently/brusquely, "oh, yes" and went back to his match lighting. I felt the tray, and it was about 71 degrees. I asked "are you sure?" and he told me it was just perfect.

Every single dish was at room temperature. They'd screwed up the heat sources for hours and not noticed.

To be fair, the manager felt bad later and offered me a free coffee. Unfortunately, I don't drink coffee.

Everything was delicious, though I, of course, avoided the culturing meat dishes. Rice pudding was back, and it was perfectly balanced as always. And they've added a little basket of ancient naan bread. But darned if their naan bread isn't surprisingly good even old. My fault, too, for coming late.

Other reports always welcome. It'd be great to track what they're doing.


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