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 $12, you get $25 worth of Indian fare and drinks at Priya Indian Cuisine. Choose between two locations: Troy or Farmington.
Priya Indian Cuisine, voted Best of Detroit in 2008, 2009, and 2010 by Hour Detroit magazine, fuses regional fare from all corners of India in a lushly decorated setting. The menu lets roti wranglers take in both vegetarian and meat-based cuisine in its Indo-Chinese, Tandoori, and Biriyani entrees. Rev up internal engines with the chilli paneer, its cheese cubes sautéed with spicy chilies ($5.95), or the kachumber salad, a combination of tomatoes, cucumbers, onions, and hard consonants ($3.50). Meanwhile the gosht vindaloo, a spicy Goan special amalgamating vinegar, potatoes, onions, and boneless lamb chunks, shocks jaded taste buds into earnest appreciation ($14.95). Each entree can also link arms with sides such as the garlic naan ($2.95), the steamed basmati rice ($1.50), or the mango melt, with its mango cheesecake swimming in a sea of chocolate syrup ($4).
Priya was voted Best Indian Restaurant by Hour Detroit magazine in 2010. Although Google Mappers are mixed about the service at the Farmington location, the entrees are widely praised. Twelve Yelpers give the Farmington location a 3.5-star average, and seven TripAdvisors offer an average of 3.5 owl eyes.
- Most of the time, there is also a goat curry entree that is very delicious. With just the right amount of spice, it offers nice contrast to the super-creamy butter chicken. – Jerome A., Yelp, 5/23/2009
- I went to Priya several times during my internship in Farmington Hills and always enjoyed to [sic] good indian food. – Moritz22, TripAdvisor
Priya Indian Cuisine
Named Best of Detroit 2014, Priya Indian Cuisine serves a vast menu of dishes crafted from beloved recipes from across India. Skilled chefs prepare each signature regional dish according to centuries-long traditions, showcasing the smoky, tandoor-cooked meats and unleavened breads of Northern Indian tradition as well as Southern India’s distinctive blends of spices and flavorful sauces. The culinary crew can also be found fueling the kebab-filled clay tandoor oven with charcoal and wood or whipping up rice-based pulaos and biryanis native to the southern city of Hyderabad. To complement the meat-focused dishes, the chefs forge a variety of meatless dishes featuring fresh, housemade paneer to sate the appetites of vegetarians. Eaters can chow down amid the regal dining room’s rich-purple linens, palm trees, and Indian statues or break bread.