Aashiyana Indian Cuisine

Southwest Reading

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In a Nutshell

Tandoori clay oven dry grills meat & veggie feasts flavored to taste with mild to hot spices & flavorful curry sauces in BYOB establishment

The Fine Print

Promotional value expires Jan 2, 2013. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Not valid for the purchase of alcohol. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Known for its spices, Indian fare jolts the taste buds in a manner that kissing an electrical socket could never match. Enjoy shockingly good cuisine with today's Groupon: for $20, you get $40 worth of Indian fare at Aashiyana Fine Indian Cuisine.

Aashiyana’s tandoori clay oven dry grills succulent meats and fresh veggies to populate a sprawling menu of authentic Indian feasts carefully spiced to suit each patron’s palate. A samosa starter pockets potatoes and peas within a crispy shell ($3.95) that, like a crook during police questioning, cracks when tickled with a fork. Fresh-made naan bread ($1.95) sweeps up pieces of chicken tandoori bathed in a creamy yogurt sauce ($15.95–$22.95) and chunks of tender lamb nestled with a hodgepodge of Indian spices in the lamb tikka platter ($17.95).

A troupe of 10 vegetarian entrees, including the palak paneer—a dune of fresh spinach sprinkled with tofu and cottage cheese ($12.95) alleviate hunger pains, and the fresh king fish dish stews with onions, deep-fried tomatoes, and lemon ($18.95). Throughout the meal, patrons can wash down comestibles and cheers to Louis Pasteur with an icy glass of mango or pineapple juice ($3.50) or tote their own libations to the BYOB eatery.

Aashiyana Fine Indian Cuisine

At the bottom of Aashiyana Fine Indian Cuisine's chimney sits a construction that has been the tool of Indian chefs for centuries: the tandoor. This traditional clay oven sears meat to its core with super-hot flames, turning chicken a signature bright-red color and transforming wayward snowmen into quivering pools of regret. Chefs drench these succulent morsels of tandoori meat with creamy curries and yogurt-based sauces, which they can customize to each guest’s preferred level of spiciness. Fluffy piles of wild-grain rice or buttery naan flatbread are available to escort entrees to the table, and the restaurant’s BYOB policy invites guests to bring their favorite brew or wine to temper the tingle of spice.

A short flight of stairs splits the dining room neatly in half, amplifying privacy by creating two intimate spaces. Maroon napkins folded into crown-like shapes await diners at each table, ready to flop into laps or adorn heads when the staff spontaneously knights you the Tandoori King.

Customer Reviews

Great food!
Deric D. · July 13, 2012
Awesome delicious food
Jenny · March 21, 2012
Enjoyable and delicious!!
Valerie W. · January 8, 2012

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