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 to Ajanta Cuisine of India. Choose from the following options:
- For $15, you get an Indian dinner for two (up to a $33.80 total value), which includes the following:
- Two salads or soups (up to a $2.95 value each)
Two entrees (up to a $13.95 value each)
- For $30, you get an Indian dinner for four (up to a $67.60 total value), which includes the following:
- Four salads or soups (up to a $2.95 value each)
Four entrees (up to a $13.95 value each)
- For $11, you get a lunch buffet for two, from 11:30 a.m. to 2:30 p.m. (up to a $21.90 value).
- For $10, you get $20 worth of any dinner fare from the menu, starting at 5 p.m. Entrees range from $9.95 to $13.95.
The native North Indian chefs at Ajanta Cuisine of India have united curries and tandoori dishes with rice and naan for more than two decades. Patrons warm up palates by slurping spoonfuls of coconut-and-tomato soup or knitting the mulligatawny soup’s lentils into a scarf for the tongue. For the meal’s main act, the tandoor fires up tender chunks of lamb or marinated shrimp, and chilies join bell peppers to zing tongues in the chicken kadaiwala. Vegetarian taste buds shiver with delight under the touch of the navrattan korma’s fresh vegetables, nuts, and raisins. At midday, guests lounging amid the dining room’s rosy walls and tablecloths repeatedly return to the lunch buffet’s brimming silver tureens, which pool together a coterie of curries, naan, and rice, leaving patrons more satisfied than a robot in a battery store.
Ajanta Cuisine of India
Ajanta Cuisine's chefs have been whipping up North Indian fare for decades, but their recipes are centuries old. They pull tandoori shrimp, fish, lamb, beef, and chicken from the flames of a traditional clay oven, and they prepare biryani rice with the same combination of meat, vegetables, spices, and nuts that made the dish a favorite of Shah Jahan, commissioner of the Taj Mahal. They're ready to accommodate special preferences, too, whether it be for extra spicy curry or for naan as big as the Indian subcontinent.