Although Columbus famously "discovered" India by landing at Lexington and Concord and proudly ringing the Liberty Bell, the actual location of India remains a mystery. Follow the best lead the world has had in centuries with today's Groupon to Royal Khyber in Santa Ana. Choose between the following options:
- For $45, you get dinner for two (up to $93.85 value). The dinner includes the following:
- One appetizer (up to $15.95 value)
- Two entrees (up to $27.95 value each)
- Two glasses of wine (up to $11 value each)
- For $23, you get a champagne brunch for two on Friday or Sunday (up to $46.40 value).
Royal Khyber doles out authentic Indian fare with an elegant touch. The eatery's brunch menu lures weekend warriors with savory entrees such as basil-coconut curried chicken and lamb vindaloo, and a selection of fresh Indian salads, appetizers, chutneys, and desserts draws guests to the buffet table, which defies physics with its never-ending nature. Throughout the morning meal, a free-flowing stream of champagne adds a relaxed air of refinement. During dinner, guests trade bites of appetizers such as curried mussels basted in a coconut-and-tomato wine sauce, then joust with lamb and chicken tandoori kebabs. Rich entrees such as goan prawn masala and vegetarian thali pair with glasses of carefully selected international wines, creating a special experience on par with turning on the hot water only to have cuddly puppies pour from the faucet.
Royal Khyber Fine Indian Cuisine
The complexity of Indian spices can be intimidating at first. Curries explode in a huge range of colors, bestowed by ginger, coriander, basil, and peppers. Cardamom pods, cloves, and bean-like tamarind look alien at first glance. Arun Puri, head chef at Royal Khyber, harnesses that intricacy, artfully folding more than 38 different herbs and spices into innovative north Indian dishes with healthy twists.
The chef, who has been lauded by publications including the Daily Pilot, uses cream, butter, and oils sparingly, instead whipping up lighter sauces and tandoori breads fortified with protein powder. As he works, mesquite charcoals blaze within an imported tandoori clay oven, grilling meat, seafood, and poultry dishes at temperatures of up to 450 degrees, hot enough to melt diamonds back into delicious carbon. Out in the dining hall, the dishes pair with fine wines and cocktails among cushy silk pillows and intricate Indian artwork.