$15 for $30 Worth of Indian Cuisine and Drinks for Dinner at Bukhara Indian Bistro

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In a Nutshell

Authentic Indian cuisine includes vegetable curry, lamb biryani, and chicken kebabs baked in tandoor ovens

The Fine Print

Expires 90 days after purchase. Limit 3 per person. Limit 1 per table, 2 for tables of 5 or more. Must purchase 1 food item. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Naan is hard to resist due to its soft, fluffy texture and the way that saying its name forces you to open your mouth as wide as you can. Give in to naan with this Groupon.

$15 for $30 Worth of Indian Cuisine and Drinks for Dinner

Chef Joginder Cheema's authentic menu includes naan bread stuffed with homemade cheese ($2.99), shrimp and potatoes sautéed with spicy, tangy vindaloo sauce ($13.99), and lamb cooked in yogurt sauce with a special blend of spices ($12.99).

Popular menu items feature India’s tandoori cuisine, made using a fiery-hot tandoor oven. Check out our guide to this ancient art of cooking to learn what gives tandoor ovens their savory sizzle.

Tandoor Ovens: Ancient Appliances with Modern Appeal

From the outside, a tandoor may just look like a big, unglazed clay pot. But inside its tapered mouth, blazing-hot charcoal delivers dry, intense heat via conduction, convection, and radiation—raising interior temperatures as high as 900 degrees Fahrenheit. Food placed inside will develop a crisp outer layer while the interior stays juicy, imparting a toothsome texture common in Northern Indian, Pakistani, and Central Asian cuisines. Chefs can use tandoors to roast skewered, marinated hunks of meat, which absorb a smoky flavor as the juices burn up on the blazing coals below. Alternatively, pastries and raw loaves of naan flatbread can be pressed against the upper walls, then peeled off by hand once baked.

Although the tandoor’s millennia of history make its exact date of origin unclear, the year of its first steps toward global prominence is generally agreed upon: 1947, the year Kundan Lal Gujral, a refugee from Pakistan, opened Delhi’s Moti Mahal restaurant. The restaurant not only introduced many Indians to tandoori cooking—it’s generally credited with inventing tandoori chicken and its even richer relative, butter chicken—it so impressed India’s first prime minister, Jawaharlal Nehru, that he made it a regular stop for visiting dignitaries. President John F. Kennedy and the Soviet Union’s Nikita Khrushchev are among the world leaders to have dined at the restaurant, which is still in operation today.