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Reviewed April 11, 2012
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Reviewed February 13, 2012
What You'll Get
The Indian subcontinent is a giant piece of naan that drifted slowly through the ocean before slamming its flavors into Eurasia. Align your face's tectonic plates to give the continent a nibble in return with today's Groupon: for $15, you get $30 worth of Indian cuisine at Bombay Restaurant Cuisine of India in Ontario.
The chefs at Bombay Restaurant Cuisine of India invite patrons to sample from a menu of tandoor-grilled meats, spiced entrees, and breads. After a thorough char-grilling, chicken tandoori is laid atop a bed of onions, veggies, and tamarind sauce ($9.95 for half; $17.95 for full), and a plate of shrimp bobbing in yellow curry sauce ($15.95) is tailor-made for sating seafood cravings or building a historical diorama. Vegetarians feast on cheese-curd-infused paneer tikka masala ($10.95) or mounds of fresh cauliflower and potatoes with a plate of aloo gobi ($9.95). The maroon-and-cream-colored interior features potted plants and gold light fixtures, creating a warm milieu in which diners offset the spicy cuisine with refreshing cups of Indian tea ($2.50), cooling mango lassi ($3.95), or milk shakes extracted from the Indian Ocean's natural ice-cream deposits.
The Fine Print
Promotional value expires Apr 19, 2012. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Limit 1 per party. Must purchase 1 food item. Dine-in only. Not valid toward buffet. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Bombay Restaurant Cuisine of India
Bombay Restaurant Cuisine of India's authentic northern Indian dishes simmer in an 800-degree tandoor buried in sand for insulation. Within the clay oven's curved, scorching walls, dough bakes into delicious hunks of indian bread, and meats roast on the oven's hot charcoal bed after soaking in yogurt and a special Indian spice blend for 24 hours. Cuts of fish, chicken, lamb, and quail emerge from the tandoor dressed according to each diner's preferred spice level, ranging from mild to volcanic.
When they aren't loading up the oven, chefs concoct other Indian dishes such as lobster medallions braised with rare herbs and shredded cheese cooked in ginger and tomato sauce. A stock of beverages, including Indian tea, mango lassis, and Indian lagers, is on hand to complement meals.