$11 for $20 Worth of Indian Food at Paradise Biryani Pointe


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$20 45% $9
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In a Nutshell

Chefs craft an extensive menu of Indian classics, such as goat curries, lamb kebabs, and veggie biryanis

The Fine Print

Promotional value expires 90 days after purchase. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Dine-in only. Valid for dinner from 5-10pm Monday-Friday, from 11:30am-10:30 Saturday, and 11:30am-10:00pm Sunday. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

The Deal

  • $11 for $20 worth of Indian food, valid from 5–10 p.m. on Monday–Friday,11:30 a.m.–10:30 p.m. on Saturday, and 11:30 a.m.–10:00 p.m. on Sunday
  • Click to view the menu.

One of the common ingredients on the menu is a unique cheese known as paneer. Read on to learn what makes this Indian food staple so special.

Paneer: India’s Uncommon Curds

What makes paneer—the protein-rich curd cheese that’s a staple of vegetarian Indian cuisine—different from other cheeses isn’t that it doesn’t melt. Rather, it’s the ingredient missing from the recipe: unlike most cheeses, which include the animal byproduct rennet, paneer is wholly lacto-vegetarian. In place of rennet, paneer makers use food acids such as lemon juice or vinegar to curdle hot milk. The resulting curds are usually pressed and strained through muslin or cheesecloth until they reach a firm texture similar to that of tofu. That’s the type of paneer you'll find in popular northern Indian dishes such as palak paneer, a creamy spinach curry mixed with cubes of the cheese. However, regional variations exist, too: in eastern India, paneer is often left unpressed to create a softer, fluffier cheese called chhana, and if rolled into balls and boiled in sugary syrup, the chhana dough becomes rasgulla, a popular Bengali dessert.

Customer Reviews

Keep up with the good food.
Hai V. · January 31, 2014
Good food and ambiance.
Harjot S. · January 16, 2014
This food is only for very very spicy food lovers.
For · December 26, 2013

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