Little India

Central Business District

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In a Nutshell

Northern Indian chefs prepare coconut shrimp, chicken tikka masala, vegetable curry, lamb chops, and seekh kabobs

The Fine Print

Promotional value expires Feb 17, 2013. Amount paid never expires. Limit 3 per person. Limit 1 per visit. Dine-in only. Must purchase a food item. Not valid for lunch menu or buffet. Valid only at 1533 Champa Street location. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Eating is necessary for survival, just like sleeping or carving yourself companions out of large pieces of wood. Don't just survive--thrive with this Groupon.

Choose Between Two Options

  • $10 for $20 worth of Indian food and drinks during dinner hours
  • $20 for $40 worth of Indian food and drinks during dinner hours (valid only for tables of four or more)

The menu includes coconut shrimp in korma sauce ($9.99), chicken ginger kebabs ($13.99), lamb chops ($23.99), vegetable curry ($12.99), and lamb masala ($15.99). Dinner hours last from 5 p.m. until 10 p.m.

Little India

Little India's menu reflects the time-honored intricacies of Indian cuisine with its consistent adherence to traditional ingredients and cooking techniques, earning the Readers' Choice award on 5280 magazine's Top of the Town list every year from 2002 to 2012. Originally hailing from northern India, the chefs skillfully roast entire skewers of marinated chicken, lamb, and shrimp in their clay tandoor oven, which uses smoldering mesquite charcoal and industrial-strength tiki torches to push temperatures as high as 1,500 degrees Fahrenheit. The chefs add even more flavors to hearty meats, housemade cheese, and toothsome vegetables by dousing them with aromatic curry or fiery vindaloo.

Little India

Little India's menu reflects the time-honored intricacies of Indian cuisine with its consistent adherence to traditional ingredients and cooking techniques, earning the Readers' Choice award on 5280 magazine's Top of the Town list every year from 2012 to 2017. Originally hailing from northern India, the chefs skillfully roast entire skewers of marinated chicken, lamb, and shrimp in their clay tandoor oven, which uses smoldering mesquite charcoal and industrial-strength tiki torches to push temperatures as high as 1,500 degrees Fahrenheit. The chefs add even more flavors to hearty meats, housemade cheese, and toothsome vegetables by dousing them with aromatic curry or fiery vindaloo.

Customer Reviews

It was a very pleasant and well priced dining experience.
February 18, 2013
Thank You for the good food and service. We appreciate it. :)
Chad · January 9, 2013
Food was great. Service was very nice and the location downtown was convenient.
Joan B. · December 12, 2012

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