Narin's Bombay Brasserie

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Customer Reviews


296 Ratings

100% Verified Reviews
All reviews are from people who have redeemed deals with this merchant.

AM

Aleksey M. ·
Reviewed December 25, 2014
Awesome food!

EG

Etosha G. ·
Reviewed October 9, 2014
The paneer tikka and chana masala were delicious.

VR

Vasco R. ·
Reviewed October 9, 2014
Great food and service

What You'll Get


Known for its spices, Indian fare jolts the taste buds in a manner that kissing an electrical socket could never match. Enjoy shockingly good cuisine with today’s Groupon to Narin’s Bombay Brasserie on West Loop South. Choose between the following options:

  • For $20, you get $40 worth of Indian cuisine for dinner Sunday–Thursday.
  • For $30, you get $40 worth of Indian cuisine for dinner Friday or Saturday.<p>

Dinner is served starting at 5:30 p.m.

Owner Narin Sehgal and chef-in-chief Gary Grewal channel the culinary traditions of their Punjabi hometowns to assemble a zesty menu of Indian specialties. Chicken tikka ($14) and tandoori prawns ($19) soak up a savory marinade before warming up in the same clay oven that gives a flame-kissed crust to breads stuffed with paneer, nuts, lamb, or mint ($3–$4). The black-lentil base of daal makhani ($11) spends an entire night slowly absorbing the essence of distinctive herbs, much like a college student cramming for a big botany exam. Abundant subcontinental flair outfits the dining rooms, including arched doorways set into clay-colored walls, rich prints, and tasseled chandeliers.

The Fine Print


Promotional value expires May 2, 2012. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Valid for option purchased only. Not valid for the purchase of alcohol. Dine-in only. Valid at Galleria location. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

About Narin's Bombay Brasserie


Owner Narin Sehgal and chef-in-chief Gary Grewal channel the culinary traditions of their Punjabi hometowns to craft delicately spiced dishes for a menu that was rated "excellent" by Zagat. Chicken tikka and tandoori prawns soak up a savory marinade before warming up in the same clay oven that gives a flame-kissed crust to breads stuffed with paneer, nuts, lamb, or mint. The black-lentil base of dal makhani spends an entire night slowly absorbing the essence of distinctive herbs, much like a college student cramming for a big botany exam. Abundant subcontinental flair outfits the dining rooms, including arched doorways set into clay-colored walls, rich prints, and tasseled chandeliers.

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