New management closed Kangchen Indian Cuisine, located in a strip mall between West Towne and the Beltline, in August and quickly reopened it as Haldi Masala. The focus here is south Indian cuisine, which focuses primarily on rice, lentils and stew.
The sizable menu includes southern Indian specialties such as nellore kara dosa ($6.99, crepe coated with chili paste), royyala iguru ($13.49, shrimp cooked in onion, tomato and spices) and Haldi special biriyani ($16.99, Basmati rice with chicken, herbs, spices and pepper gravy).
The buffet only is available at lunch time. While it seems small, the buffet does offer a representative assortment of items from the menu.
Vegetarian items
- The hot and sour vegetable soup slightly resembles the soup you would find at a Chinese restaurant, except this version is heavy in carrot taste.
- I keep seeing cauliflower on more and more menus. Here, the gobi is lightly breaded and sauteed. The chili flavor is prevalent, but you can still discern the cauliflower.
- Similar to the gobi, the fried lentils let you still taste the lentils in addition to onion and cilantro.
- The biryani seemed dry and lacking in ingredients.
- The Daal fry (loose lentil stew) is best complemented with the naan that is served at your table.
Non-vegetarian items
- Hope you like your eggs spicy. The guddu fry consists of hard-boiled eggs in a sauce that is heavy in onions and jalapenos.
- I really enjoyed the chicken 65. It’s fairly meaty and breaded in corn flour and spices, then deep fried and tossed with jalapenos.
- The tilapia is very tender from sitting in its own stew, which has hints of eggplant flavor.
- Usually tandoori chicken is too dry for me, but here it was juicy, a pleasant surprise.
- The baby goat is tender, just be careful of the numerous pieces of bone in the dish.
Haldi Masala is open every day for lunch, dinner and carryout.
The owners of 
Other entrees include curry dishes and stir-fried noodles dishes. I enjoyed the simplicity of the Tom Khem ($8 at lunch), which was white rice, a hard-boiled egg and braised pork. After you’re done eating the tender pork, you may want to soak up the rest of the soy sauce gravy with the rice.
