All reviews are from people who have redeemed deals with this merchant.
What You'll Get
The inventors of the samosa originally hid potatoes, onions, and peas in chicken nuggets and Twizzlers wrappers to trick greens-averse children into eating their vegetables. Savor daily plant quotas with today’s Groupon to Little India Restaurant in Redwood City. Choose between the following options:
- For $13, you get a buffet dinner for two people (up to a $26 value). Dinner is served from 5 p.m. to 9 p.m.
- For $10, you get a buffet lunch for two people (up to a $20 value). Lunch is served from 11 a.m. to 2 p.m.<p>
Little India Restaurant’s internationally experienced chef, Manoj Chopra, dishes out delicious, authentic Indian fare ranging from veggie-stuffed pastries to marinated chicken straight out of a traditional tandoor oven. The expansive buffet allows meat-loving, vegetarian, or mixed-dining duos to fill their bellies with as much sustenance as they desire—perfect for patrons who skipped their previous meal or whose previous meal was an all-encompassing black hole. Featured dinner dishes, such as spicy lemon soup, lamb vindaloo, and cauliflower- and potato-packed aloo gobi, rattle palates with explosive flavors before courting demure taste buds with spicy niceties. Midday munchers can place infinitesimal dents in bottomless platters filled with delectable selections including chicken tikka masala, vegetable korma, and the lentil of the day. Carb-loving feasters can yeast up their meals with warm naan bread and bold chutneys before ending the supper session with a sweet dessert of mango-infused rice custard or carrot-based gajjar halwa.
The Fine Print
Promotional value expires Feb 5, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Valid only for option purchased. Dine-in and carryout 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.