All reviews are from people who have redeemed deals with this merchant.
Reviewed June 25, 2012
Reviewed June 25, 2012
Reviewed June 20, 2012
What You'll Get
Eating spicy cuisine, like repeatedly hitting a computer monitor with a hammer or explaining what happened to the computer monitor, can make you sweat. Feel the heat with this Groupon.
Choose from Four Options
- $15 for $32 worth of Indian fare and drinks for two, redeemable Monday–Thursday
- $15 for $30 worth of Indian fare and drinks for two, redeemable Friday or Saturday
- $30 for $64 worth of Indian fare and drinks for four, redeemable Monday–Thursday
- $30 for $60 worth of Indian fare and drinks for four, redeemable Friday or Saturday
Chefs fuse northern and southern Indian recipes to craft dishes such as raan e khber lamb chops ($18), chicken tikka masala ($17), and vegetable biryani with dried nuts and basmati rice ($11). See the full menu.<p>
The Fine Print
Promotional value expires Jun 27, 2012. Amount paid never expires. Limit 2 per person. Limit 1 per table. Valid only for option purchased. Dine-in only. Valid only for Monday-Saturday dinner. Minimum 2 people required for 2-person option; minimum 4 people required for 4-person option. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Madras Exotic Indian Cuisine
Dried blossoms lean against crystal vases on white tablecloths; ornate chandeliers bathe the high-ceilinged hall in an amber glow; and scents of fenugreek, cumin, and other spices from northern and southern Indian recipes waft from Madras Exotic Indian Cuisine kitchen. The cooking staff bakes tandoori chicken, lamb, and vegetables in an authentic clay tandoor oven, and trains vegetables to assume formations atop flavored basmati-rice platters in the biryani tradition. Chefs also prepare meals to halal standards, and craft additional culinary fusions with Desi Chinese dishes. The culinary crew can pair mains with an array of sides such as six varieties of fresh-baked naan and other breads, and serve desserts in brass, footed vessels for a more delicious finale than samosa-shaped fireworks. Chefs lay out a wider range of their creations at Sunday buffets, when heated chrome containers perched atop linen-draped tables hold steaming meats, seafood, and vegetarian stews.