Indian food is typically served with naan, a flatbread that some people refer to as “pizza if it didn’t have all those gross toppings.” Try a slice with this Groupon.
Choose from Four Options
$35 for an Indian meal for two on Sunday–Friday (up to a $76 total value)
- One appetizer (up to a $12 value)
- Two entrees (up to a $25 value each)
- One order of naan (up to a $7 value)
- One dessert (up to a $7 value)<p>
$38 for the above deal on Saturday (up to a $76 total value)<p>
$85 for an Indian meal for four on Sunday–Friday (up to a $182 total value)
- Two appetizers (up to a $12 value each)
- Four entrees (up to a $25 value each)
- Two orders of naan (up to a $7 value each)
- Two desserts (up to a $7 value each)
- One bottle of house wine (a $30 value)<p>
$90 for the above deal on Saturday (up to a $182 total value)<p>
The menu features a shrimp appetizer in a sweet-and-spicy mango sauce, tandoori chicken in a tangy pickle marinade, and free-range lamb stewed in creamy mint-cilantro sauce. Desserts include saffron-infused rice pudding and coconut sorbet.<p>
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.