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 BanZara Restaurant in Glen Allen. Choose between the following options:
- For $15, you get $30 worth of Indian fare.
- For $20, you get an Indian dinner for two (up to a $42.97 total value) that includes the following items:
- One appetizer (up to an $8.99 value)
- Two entrees (up to a $16.99 value each)<p>
BanZara’s culinary maestros unite zesty spices, fresh ingredients, and a variety of meats within a clay oven to form a menu that coddles the senses with aromatic Indian and Indochinese specialties. Perform taste-bud calisthenics with a palate-whetting appetizer such as coconut shrimp or the keema naan, a pocket of indian bread stuffed with minced lamb. Rather than swallowing an ottoman, diners can practicably fill unoccupied stomach space with the chana masala, which plates chickpeas soaked overnight in onion, ginger, garlic, and tomato. A full tandoori chicken sizzles in its marinade of spices and herbs, and the lamb vindaloo basks with hearty potatoes, chilies, and vinegar.
Setting the stage for bountiful feasts among friends and family, BanZara’s recently remodeled dining room charms peepers with beaded tablecloths, orange and brown hues, and glowing sconces. Diners can also enjoy their meals from the breezy outdoor patio, where they can take in fresh air and listen to harmonious serenades by chirping birds and meandering jackhammers.
Under the trained eyes of the chefs at BanZara Restaurant, tender pieces of lamb absorb the piquant spices in lamb khorma’s coconut gravy, while marinated chicken chunks cook over a charcoal griddle before being dunked into delicious sauce for a tikka dish. The culinary team also pulls from Indo-Chinese recipes, combining eggs with flavored chicken and cooking deep-fried dumplings with traditional Indo-Chinese spices. In addition to dinners, the chefs also craft a lunch buffet of new dishes every day of the week, which diners can sample while ensconced in the eatery’s leather booths or, if they ask very nicely, straight from the chef’s ladle.