What You'll Get
The Indian subcontinent is a giant piece of naan that drifted slowly through the ocean before slamming its flavors into Eurasia. Align your face's tectonic plates to give the continent a nibble in return with today's Groupon: for $10, you get $20 worth of authentic northern Indian fare and drinks at New Delhi Palace.
New Delhi Palace's chef primes an extensive menu of traditional northern Indian grub for local Indiophiles distinguished by a balanced blend of aromatic seasonings and spices. Barbecued entrees, such as the aromatic chicken tikka ($9.95), take on smoky flavors inside the tandoor oven, while Karhai-style dishes dole out Indian ingredients prepared with Chinese cooking techniques such as the signature shrimp fraizee ($13.95). The Palace's 14 vegetarian entrees entice groups of herbivores, such as the classic aloo gobi, a spiced cauliflower and potato combo ($7.95), while the meat-minded can satisfy complex carnal cravings with the fragrant lamb vindaloo ($9.95). In case spicy flavors raise your body temperature high enough to activate latent mutant superpowers, cool down with a sweet glass of the hand-blended nimboo pani lemonade ($2.95) or a dessert of pistachio-sprinkled rice pudding ($2.50).
Throughout their meals, diners admire New Delhi Palace’s wall-to-wall murals of international countryscapes, including one particularly lifelike rendering of a Tucson parking lot. Servers care for guests lounging at tables covered with burgundy clothes or sipping a beer, wine, or cocktail at the eatery's wooden bar.
The Fine Print
Promotional value expires Nov 27, 2011. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Limit 1 per visit. Must purchase 1 food item. Dine-in only. Not valid for lunch buffet. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About New Delhi Palace
Hazy, pastel-colored murals line the walls at New Delhi Palace, each depicting an Indian skyline with temples or rolling hills in the distance. The scents of cumin and coriander waft out of the kitchen, transporting diners over the ocean in a fraction of the time that a traditional turtle ride would take. Since the 1980s, the kitchen has crafted North Indian–style cuisine, such as the chicken, shrimp, and lamb, arriving fresh from the clay tandoor after marinating in yogurt and ground spices. The wok-like karahi sears meats before dousing them in tomato-based gravies, whose spiciness is calibrated to suit customers' tastes. The all-wood bar houses wines and beers from around the world, including India, Japan, and Great Britain.