Dinner for Two or Four at Karavalli Regional Cuisine of India (Up to 58% Off). Four Options Available.

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In a Nutshell

Freshly baked naan pairs with authentic curries, tandoori dishes, and specialties made from lamb, seafood, and vegetables

The Fine Print

Expires Apr 10th, 2013. Limit 1 per person, may buy 1 additional as gift. Limit 1 per table. Valid only for option purchased. Reservation required on weekends; subject to availability. Dine-in only. Alcohol is not discounted more than 50%. Merchant is solely responsible for all sales and delivery of alcohol. Must provide 21+ ID to receive alcoholic drink. Not valid for sampler appetizers. Extra fee for entrees over $22. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Indian food comes from a faraway land, just like the fabled Pegasus or anything made of plastic. Take a tasty trip with this Groupon.

Choose from Four Options

$25 for an Indian dinner for two Sunday–Thursday (up to a $56 total value)
$25 for an Indian dinner for two Friday–Saturday (up to a $56 total value)

  • One appetizer (up to an $8 value)
  • Two entrees (up to a $22 value each)
  • One order of Indian-style bread (up to a $4 value)

$55 for an Indian dinner for four Sunday–Thursday (up to a $132 total value)
$55 for an Indian dinner for four Friday–Saturday (up to a $132 total value)

  • Two appetizers (up to an $8 value each)
  • Four entrees (up to a $22 value each)
  • Two orders of Indian-style bread (up to a $4 value each)
  • One bottle of house wine (a $20 value)

The menu's crispy vegetable fritters precede entrees such as tandoori lamb chops with herbs and spices ($18), shrimp curry with fresh mango and coconut ($17), and butter chicken in a tomato cream sauce ($14). Bread selections include garlic naan, whole-wheat tandoor roti, and deep-fried poori.

Karavalli Regional Cuisine of India

It was a fateful day for Santhosh Kochuparambil when the chef at his restaurant didn't show up for work one morning. Unwilling to turn away hungry customers, Santhosh rolled up his sleeves and began cooking the dishes himself. From that day fourth, Santhosh continued to work in the kitchen, developing a knack with the saucepan and a skill with spices. After graduating from culinary school, Santhosh took on jobs in top kitchens across India, eventually leaving his native home for restaurants in Russia and New York.

Today, Santhosh brings his years of culinary experience to his own restaurant—Karavalli Regional Cuisine of India. Deep in its kitchen, the skilled chef stirs pots of spicy curries and bakes lamb, seafood, and breads in a traditional tandoori oven. He whips up his authentic Indian dishes using only fresh herbs and fiery spices, eschewing pre-made sauces or counterfeit magic beans. When discussing his dishes with reporters from The Saratogian, Santosh maintained, "after you eat, you feel something. Your taste buds are up. Once you start eating Indian food, then you like it. Plus, the spices are very good for the health".