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 $10, you get $20 worth of fine Indian fare and drinks at Ganesha Indian Cuisine in Santa Clara.
This casual eatery sates people-palates with authentic blends of Indian spices, herbs, and fresh ingredients cooked in heart-healthy olive oil. Taste buds will sing a savory tune when accompanied by the menu's flavorful seafood, chicken, and traditional lamb curries, such as the succulent lamb palak made with spiced creamed spinach ($10.50). Herbivore hungerers can snare one of Ganesha's many vegetarian dishes, including the malai kofta, which rests pillowy cheese and vegetable dumplings in a bed of mild cream sauce ($8.95). Ganesha's biryani dishes simmer basmati rice with meats or veggies in a special combination of saffron, raisins, and nuts ($9.95–$15.95). Diners can quench stubborn thirsts with soft drinks ($1.75), coffee and tea ($2), or yogurt-centric lassi ($2.50), which comes sweet, salted, or painfully shy. This Groupon is also valid for Ganesha's all-you-can-eat lunch buffet ($7.95 per person).
Reviews
More than 30 Yelpers give Ganesha Indian Cuisine a four-star average, and 100% of six Urbanspooners like it:
- service was great. they were friendly. they refilled glasses and took away the used dishes quickly. – d d., 10/15/10, Yelp
- they have buffet and I basically tried most of the dishes... food was light and delicious. – Jonah, Urbanspoon
Ganesha Indian Cuisine
The bright colors and exotic smells of north-Indian fare have swirled through the dining room at Ganesha Indian Cuisine for more than a decade—though the free WiFi waves they mingle with are a relatively recent addition. Classic comforts and attentive service are hallmarks at Ganesha, where servers cart out biryani dishes of slow-cooked basmati rice simmered with saffron and parsley. Creamy curries bathe chicken, lamb, and vegetables in flavorful sauces, such as the spicy vindaloo or the mild tomato base of tikka masala. Like an actor who has agreed to do the director’s laundry for a year, a mesquite charcoal clay-tandoor oven nabs a staring role on the menu, churning out marinated meats and seafood and popping delicate nooks into 10 varieties of naan to soak up overflowing sauces. Yogurt-smoothie drinks, masala tea, and Indian beer wash down exotic meals with similarly worldly flavors.