In Kothur Indian Cuisine’s neat and unpretentious dining room, where simply framed artwork dots the walls, the focus remains on rich, fragrant Indian dishes. From the kitchen, ceramic and copper dishes emerge, piled high with chicken, fish, and shrimp cooked in the traditional tandoori oven, as well as South Indian–style dosas, or rice-batter crepes. The extensive menu features a wide range of meat and vegetarian entrees, from classic chicken tikka masala to mutter paneer made with fresh Indian cheese.
Hailing from India's southernmost coastal state, Santha and Chiral Purushotham honour their homeland with a spice-centric menu of authentic Kerala dishes. Eschewing artificial ingredients, the Purushothams import spices and ambient noise directly from India so chefs can cook authentic South Indian and Kerala dishes, such as tandoori chicken ($7.75) and shrimp biriyani ($10.50). Further flavour explorations include mutton enlivened by aromatic curry ($6.95), and extensive vegetarian options such as crispy vegetable pakora ($6) lead diners down an herbivore-friendly thoroughfare. Madras Palace’s decor feeds the senses by intermingling Indian elements including statuary and ornate screens with maroon table spreads and carpets.
Mumbai Sapphire dazzles palates with a dinner and lunch buffet that rolls out more than 50 authentic Indian specialties. Diners can strategically circle the buffet line, intimidating it into plating each dish for them, before digging into the selection of piquant curry dishes in chicken, fish, and goat varieties. Fresh, hot naan bread is available to daub up the rich sauces that swaddle favourite traditional dishes such as the creamy butter chicken and tender chicken with vegetables. Fresh salads peppered with vegetables comprise options of a lighter variety and also serve as palate-cleansers when switching between food-shovellings of the rest of Mumbai Sapphire's cuisine. Though not covered by this Groupon, the a la carte menu also boasts clay-oven-baked meats, seafood, and vegetarian dishes.
The chefs at Tandoori House blend traditional Indian spices into each dish. Their focus is on creating authentic flavours, marinating chicken in yogourt and freshly ground spices before baking it in traditional clay ovens and cooking lamb in tomato-based curry sauces.