The chefs at Tajmahal Indian Restaurant serve up traditional cuisine forged from fresh ingredients and halal meats. Curries come in both mild and spicy varieties, and vegetarian options showcase homemade paneer cheese, lentils, and cauliflower. The kids? menu offers up miniature dosa crepes and chicken nuggets, and the drink list boasts Indian beers, domestic suds, and wines by the glass.
At Niramish, turmeric bursts in sunset hues in curries. Mango and pineapple cut the spice in cool chutneys, and the aromas of ginger and garlic tangle in the air. Those scents drift from clay-oven tandoori dishes, curries, and fried rice. The dishes range from mild to hot and spicy, with mango lassis and buttered naan bread soothing palates still a-tingle from plates of tofu vindaloo cooked south-Indian style.
The skilled foodsmiths at Bhojan Market, nestled beside its sister Indian restaurant Bhojanic, forge prepared meals, freshly roasted spices, and house-made pickles that package up the essences of Indian cuisine for at-home enjoyment. The market’s expansive menu whisks palates away to the forests of the Indian subcontinent, where sweet mango chutney ($3.99/small; $6.99/large) seeps from trees and boneless jewels of chicken tikka masala ($4.99–$8.99) await discovery in pools of tomato cream sauce. Piquant sauces pour like heavy rains over wheat chapatis ($4.99 for six) and paratha flatbreads stuffed with ginger and potato ($6.99 for five), the spices of which wash down to bellies in steaming streams of tea. Elephants trumpeting their hunger from inside tummies can quietly chomp on vegetarian dishes such as punjabi kardi-onion dumplings swimming in a yogurt-based curry sauce ($3.99–$6.99). Intricately woven tapestries and exotic plants join with the sharp aromas of freshly roasted spices to draw visitors in to Bhojan Market. Though not included in this Groupon, the market also regularly hosts cooking classes and leads expeditions to retrieve tongue-soothing coconut milk from the summits of Mount Everest.
Udipi Cafe's traditional Indian ingredients and recipes form the basis of its expansive menu of flavorful vegetarian delights. Serenade taste sensors with appetizers such as a delectable potato-cauliflower duet of aloo gobi ($8.50) or the broad tasting board of the assorted sampler platter ($7.95). Dry and spicy chickpeas swim in a pond of piquant curry sauce in the chana masala curry ($8.50), which pairs pleasantly with a side of paratha bread ($1.95). Indo-Chinese specialties transport diners to the northern climes of the subcontinent with flavor combinations such as vegetable hakka noodles ($7.95), and dinner specials fill traditional platters with offerings such as the royal madras special thali and royal south indian thali ($13.50 each).
Bombay Masala specializes in northern and southern Indian cuisine, but also features a tasty selection of Indo-Chinese items. The menu presents an expansive assortment of vegetarian treats, such as vegetable samosas ($3.99), vegetable maakhani ($9.99), and paneer pakora ($5.99). Meaty options include chicken tikka masala ($11.99) and tandoori mixed grill ($14.99), a bountiful booty of tandoori chicken and shrimp, sheekh kebab, malai kebab, and chicken tikka. Pancake-craving customers can try a dosa ($5.99+), a massive Indian-style crepe made from rice flour and lentils, big enough to cover judgmental busts of Tom Selleck. Shrimp chow mein ($13.99) and Szechuan fried rice ($6.99) are examples of the eatery's geography-straddling savories. Soothe spice-battered tongues with a mango lassi ($3.99) or bowl of rose-flavored ice cream that is so fragrant that single bumblebees will line up down the block to court your mouth ($2.99).
Master Chef Rudolph Matthews adores the cuisine from his hometown so much, he just can't stop making it. He's passed down this fever to his sons as well. At A Taste of the Island Restaurant, his sons Kevin and Dashaan assist Chef Matthews in dishing up authentic Jamaican food. They make dishes such as curry goat and brown stew chicken fresh every day, not photocopied from a photocopy. One specialty, the jerk chicken, gets soaked in traditional spices before being flame-grilled.