Choose from Four Options
$45 for an Indian dinner for two, valid Sunday–Thursday (up to $100 total value)
- One appetizer (up to $12 value)
- Two entrees (up to $28 value each)
- One order of classic naan (up to $4 value)
- One accompaniment to share (up to $12 value)
- Two glasses of house wine (up to $8 value each)
$55 for the above deal, valid any day of the week (up to $100 total value)
$80 for an Indian dinner for four, valid Sunday–Thursday (up to $186 total value)
- Two appetizers (up to $12 value each)
- Four entrees (up to $28 value each)
- Two orders of classic naan (up to $4 value each)
- One accompaniment (up to $12 value each)
- One bottle of house wine ($30 value)
$99 for the above deal, valid any day of the week (up to $186 total value)
The aroma of mint never fails to take Navjot Arora back to his childhood in Jalandhar, Punjab, when he'd spend mornings scouring his family garden for fresh mint leaves. Navjot would triumphantly bring his findings back to the kitchen, where he was allowed to grind the leaves with a pestle for the mint chutney—the most important condiment. He worked alongside his parents, marveling as they nimbly sliced tender goat meat, throwing it against the wall to test for doneness, and thoughtfully tasted spoonfuls of creamy curry from simmering pots.
Though Navjot would go on to study under master Indian chefs at the prestigious Taj Group of Hotels and work for top restaurants in New York, he never forgot the culinary lessons he learned in his family's kitchen. At Chutney Masala, he still hand grinds fresh herbs and spices to bring out their intricate flavors, adding them to sauces lauded by reporters from the New York Times as "superbly complex." The expert chef then folds free-range meat, wild seafood, and local produce into a variety of contemporary and traditional Indian dishes, from spicy lamb curries to fragrant biryani rice.
Navjot's dining room is nearly as intriguing as the flavors in his dishes, with brick walls speckled with photographs from India's mid-19th century Raj era and rustic antique accents. A mounted deer head overlooks the rows of wooden tabletops and cushy green booths, sometimes sneezing when a waft of cumin floats to his nostrils.