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What You'll Get
The Indian subcontinent is a giant piece of naan that drifted slowly through the ocean before slamming its flavours into Eurasia. Align your face's tectonic plates to give the continent a nibble in return with today's deal: for $15 you get $30 worth of Indian fare and drinks at Jolly’s Indian Bistro. The orange and red glowing walls reflect the heat hiding in Jolly’s menu, a montage of traditional recipes made with freshly ground spices imported from India. Indian-born Chef Jolly combines a childhood of street-chef teachings with experience cooking around the world. Acquaint incisors with the Kashmiri lamb rogenjosh ($15.95), madrasi prawns in coconut sauce ($16.95), or the hydrabadi biryani ($15.95), a hearty portion of chicken or lamb lounging with A-list aromatic spices, nuts, mint, and raisins. Herbivores can also dine on more than ten vegetarian entrees such as the roasted zucchini and paneer ($13.95) and Bombay stuffed pepper ($13.95). Jolly’s Indian Bistro is open seven days a week.
- Owner Jolly Kumar serves dhabas (street café)-style dishes inspired by his Northern Indian upbringing. Start with the alu ki tikki (potato patties served with chutney) or the house-made chicken sausage kebabs. – Vancouver Magazine
- I love this place for their amazing naan bread, great service, solid wine offerings and cozy atmosphere. – cj, Urbanspoon
The Fine Print
Promotional value expires Jun 29, 2011. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table, 2 per table of 4 or more. Tax and gratuity not included. Not valid with other offers. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Jolly's Indian Bistro
The aromas of curry and spices draw passersby into Jolly's Indian Bistro, where flickering candles and ambient music create an intimate atmosphere. In the kitchen, Chef Jolly Kumar, who learned to cook from local dhaba chefs during his childhood in New Delhi, prepares fragrant masalas and meaty kebabs in a traditional tandoor oven. Bartenders concoct tropical beverages and pour sweet wines to complement Chef Kumar's spicy sauces, fresh chutneys, and savoury paneer, which were showcased in Vancouver 24 Hour. Ornate iron sconces cast shadows across colourful ceiling drapes and floral, latticed wall panels, providing elegant surroundings to match the refined flavours of Kumar's upscale Indian cuisine.