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).
The chefs at Paradise Biryani Pointe draw inspiration from traditional Indian, Persian, and Middle Eastern cuisine as they prepare kebabs, curries, and rice dishes. The restaurant?s signature rice dish?biryani?is akin to paella and comes festooned with everything from mutton and chicken to eggs and veggies. Thali platters arrive heaped with mini portions of several dishes, allowing diners to sample a spectrum of flavors in one sitting. Regional spices can be tasted in the Hyderbadi goat curry and the Goan shrimp curry, all of which may be washed down with creamy lassi or Indian beer.
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.
In naming Himalayan Spice one of 2013's best new restaurants, Atlanta magazine implored its readers to order the momo, the restaurant's famed steamed dumplings and perhaps the snack most worthy of being called Nepal's national dish. Stuffed with either veggies or chicken, these dumplings arrive alongside gingery house-made tomato achar sauce. But they're only the most familiar of the Nepalese specialties available at Himalayan Spice, appearing alongside lentil patties, noodles, and bountiful thali platters starring goat or lamb stew. Creative Loafing Atlanta found the cuisine "not so much over-the-top spicy as it is well-spiced," complementing the "comfortable and colorful atmosphere."
Sujit and Dilip, the pair of friends who opened Himalayan Spice, hail from Nepal, but they also make room on their menu for plenty of Indian dishes too, including garlic- and basil-flavored chicken kabobs baked in a tandoor oven and served on sizzling platters. This side of the menu isn't just there to supply more familiar flavors, though: it spans buttery Northern Indian dishes as well as less commonly seen vegetable dishes with sauces based around coconut milk, onions, and even pineapple.