$20 for $40 Worth of Indian Cuisine and Drinks at Zaika

Zaika

Value Discount You Save
$40 50% $20
Give as a Gift
Over 1,000 bought
Limited quantity available

In a Nutshell

Traditional and modern Indian menu includes tandoori-baked whole red snapper, tender marinated lamb, and crispy pakora veggies

The Fine Print

Expires 90 days after purchase. Limit 1 per person, may buy 1 additional as gift. Limit 1 per table. Dine-in only. Not valid for happy hour specials. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

When dining in public, proper etiquette dictates that you should keep your elbows off the table and your table off the neighboring tables. Mind your manners with this Groupon.

$20 for $40 Worth of Indian Cuisine and Drinks

The vast menu begins with an assortment of pakora vegetables, dipped in chickpea flour batter and fried ($5.99), and spicy tandoori wings served with housemade dressing ($9.99). Cooked in a traditional clay oven, tandoori dishes include salmon tikka ($19.99) and boti kebab—marinated lamb cubes ($14.99)—as well as garlic ($3.99), olive ($3.99), and plain baked naan ($2.99). Fresh cubes of paneer cheese simmer in a creamy tomato sauce of paneer makhani ($12.99), and sweet gulab jamun (reduced milk balls) are drizzled with a rose-flavored syrup and cardamom for dessert ($5.99).

Zaika

Two floors can accommodate 36 basketball teams—180 diners—at Zaika. But there’s an elegance that belies the size of the restaurant. Crimson and orange permeate the scene, with flowing, red curtains canopying booths. A high-sheen black bar points to a flat-screen TV, and much of the seating adjacent to that bar has enough cushioning to withstand being trod by a tank. Sprawling murals depicting starry skies suggest there might be even more space than seating capacity states. Named after a Hindi word meaning “taste” or “sense of taste,” Zaika unites aesthetic splendor with culinary splendor: it holds its chefs to high standards of both tradition and innovation, presented on a menu of creative Indian cuisine.

Toward the lavish dining room, which has hardwood accents as glossy as a freshly licked mirror, the complex aromas of Indian spices emerge from the kitchen. Those scents waft from a Calcutta specialty of raj kachori, filled with chickpeas, tamarind vermicelli, chutney, and yogurt, as well as chicken 65—spicy diced chicken tempered with mustard seeds and curry leaves. The chef’s special bakes in the traditional tandoori oven and features a whole red snapper, marinated and grilled, alongside malai kebab—cubed chicken breast marinated in a combination of yogurt, cream cheese, ginger, and mild spices.

For those looking to get out of the house with the ladies