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.
$10 for $20 Worth of Indian Food
Buffets ($8.99–$9.99/person) are available for lunch and dinner daily at Farmington, and lunch only at Troy. To supplement meals, an array of à la carte snacks ($5.99/lb. on average) are available, such as masala banana chips and vegetarian samosas. To finish, diners can snack on bombay halwa and other sweets ($7.99/lb. on average).
Palak paneer, a classic dish in almost all regions of India, showcases cubes of lacto-vegetarian cheese. See how this tradition takes shape with Groupon’s study of paneer.
Paneer: India’s Uncommon Curds
What makes paneer—the protein-rich curd cheese that’s a staple of vegetarian Indian cuisine—different from other cheeses isn’t that it doesn’t melt. Rather, it’s the ingredient missing from the recipe: unlike most cheeses, which include the animal byproduct rennet, paneer is wholly lacto-vegetarian. In place of rennet, paneer makers use food acids such as lemon juice or vinegar to curdle hot milk. The resulting curds are usually pressed and strained through muslin or cheesecloth until they reach a firm texture similar to that of tofu. That’s the type of paneer you'll find in popular northern Indian dishes such as palak paneer, a creamy spinach curry mixed with cubes of the cheese. However, regional variations exist, too: in eastern India, paneer is often left unpressed to create a softer, fluffier cheese called chhana, and if rolled into balls and boiled in sugary syrup, the chhana dough becomes rasgulla, a popular Bengali dessert.
I love this place. The people who work there are super nice, and the food is very tasty!... The buffet is delicious, and the Thali are great too.Neil H., Yelp!, 10/11/11
This is the best chaat house I have come across in Michigan so far.Natasha P., Yelp!, 9/24/12
76% of 232 customers recommend
“Just good delicious food”
“Need to improve customer service”
“I'll be back!”