What You'll Get
Like a 128-pack of crayons, a buffet dinner offers an array of colorful options irresistible to starving artists. Take your pick of culinary crafts with today’s Groupon to Little India Restaurant in Redwood City. Choose between the following options:
- For $13, you get an Indian dinner buffet for two (up to a $25.90 value).
- For $10, you get an Indian lunch buffet for two (up to a $19.90 value).<p>
Little India Restaurant’s head chef, Manoj Chopra, brings his international culinary experience to a menu of vegetarian- and meat-centered Indian dishes. Armed with pastel-colored plates, dinner guests shuffle through the buffet line and nab ladlefuls of spicy lemon soup or mutter paneer, made with cheese freshly harvested from the moon with a long pole. Eaters can mute midday stomach groans with lunchtime pots of chicken tikka masala, which chef Chopra marinates in spice and yogurt before barbecuing inside a tandoori oven. Postmeal palates welcome desserts of the rice flour custard or the carrot-centric gajar halwa. Various beers and wines help alleviate parched throats and facilitate complimentary gurgles to the chef.
The Fine Print
Promotional value expires Jun 14, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Little India Restaurant
Why would an experienced chef who has trained at five-star hotels, studied in Switzerland, and opened a hotel and restaurants back home in India decide to start over in the States? Chef Manoj Chopra explains that he arrived at a new appreciation of his first love, cooking. Chopping, stirring, measuring—somewhere along the way he had lost touch with the simple pleasures of his craft, which he discovered anew after opening Little India Restaurant in 1991.
Chef Manoj’s homestyle cooking fills the buffet table, where steaming cauldrons of traditional Indian cuisine await diners. In the chicken masala, poultry marinated in yogurt and spices emerges nicely charred from the tandoor oven before simmering in a tomato-base sauce. Fresh vegetables and cubes of house-made paneer, a fresh, unaged cheese, are doused in a yogurt-base mild curry, all made with the freshest ingredients possible without kidnapping newly sprouted spinach plants. The buffet runs down the middle of the dining area surrounded by bright yellow walls draped in ivy and woodcarvings. Rich oriental rugs protect red tiled floors from footfalls and curry spills as enormous front windows let in plenty of natural light.