The different cultures of India are represented in Shahi Maharani’s Deepavali buffet spread, available from October 25 to 28. You won’t be surprised to see classics such as chaats from Mumbai, butter chicken from Punjab, seafood from Bengali and dum biryani from Hyderabad.

Sweet endings are always fancier when you have the gulab jamun, gajar halwa, and, naturally, mithais. Perfect for gifting, the chefs have painstakingly created flavours such as mango surprise (mango and white chocolate), milk cake (milk fudge) and stuffed cashew roll (with pistachio filling). Here's some even better news: these are mildly sweetened so you can feast on these treats without the guilt.

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Start the Deepavali weekend festivities earlier by taking your family to a glorious brunch buffet on October 27 and 28 at the only Michelin-starred Indian restaurant in Singapore.

Executive chef Manjunath Mural ensures that waking up early is worth your while with a satisfying repertoire of soups, salads and mains. Standouts include bhatti ka murgh (grilled chicken marinated in Indian spices), malabar fish in savoury curry studded with assorted vegetables, and the ever-popular chicken dum biryani.

Don’t forget the sweets; Mural’s mithai collection has two new flavours: apricot, peach, white chocolate and organic coconut swirl, as well as blackcurrant, cranberry and hazelnut indulgence. 

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Head chef Uttam Singh and team will light up your celebration with dizzying lunch and dinner spreads of Indian specialities that makes us love this festival even more. Commence with a variety of chaats and samosas stuffed with mixed vegetables, then follow it up with savoury options.

It’s a must to go for the dal makhana and methi puri bhaji; this is a deep-fried Indian bread with spiced potato curry and flavoured with fenugreek. Here’s a rule at any Indian buffet: don’t skip the desserts. Here, your sugar cravings will be satisfied with the jalebi with rabdi. This is made with maida flour, which are formed into pretzel shapes, deep-fried and soaked with sugar syrup.

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Dine with a friend and opt for the Deepavali set menu, served for lunch and dinner until November 10. Starters include two pieces of dahi puri and papdi chaat, as well as your choice of soup: chicken or mushroom.

Then come the mains; prepare for a savoury feast of mutton rogan josh, paneer butter masala, butter naan and biryani rice to share. You can also opt for a glass of wine to go with the meal.