All reviews are from people who have redeemed deals with this merchant.
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 $15, you get $30 worth of Indian cuisine at Sizzling Bombay in Bel Air.
Sizzling Bombay fulfills exotic cravings with the rich flavors and complex ingredients of a menu derived from ancient North Indian traditions. Anxious appetites can be spicily soothed with piquant bites such as the classic tandoori chicken, sumptuous skewers of grilled poultry marinated in yogurt, daydreams, and freshly ground spices ($16.95 full size, $9.95 half size). Zesty flavors flourish in the baigan bharta, a succulent, meatless medley of roasted eggplant flavored with tomatoes, onions, and green peas ($9.95). Soak up rich residual juices using mouthfuls of pillowy naan stuffed with garlic and butter ($3.50), or skip to a sweet finale with kesari kheer––an Indian-style rice pudding cooked with saffron and served hot, cold, or with a spoon ($4.45).
Sizzling Bombay customers can travel through the international waters of taste while dining amongst the restaurant’s exotic and colorful interior, designed to highlight each dish’s bold colors and unrequited love of rainbows. Today’s Groupon can also be used for carryout, making it the perfect option for diners whose adventurous palates are countered by shy, socially awkward hair.
The Fine Print
Promotional value expires Oct 30, 2011. Amount paid never expires. Limit 3 per person. Limit 1 per table. Limit 2 per table of 5 or more. Dine-in and carryout only. No cash back. No cash value. Not valid with other offers. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Sizzling Bombay
At Sizzling Bombay, the vibrant orange walls and glimmering chandeliers are nearly as bold as the spices that infuse each of the dishes leaving the kitchen and leave their stamp on diners’ tongues. Kebabs skewer pieces of chicken, shrimp, and lamb as curry clings to bite-sized morsels with the grip of a great-aunt’s cheek pinch. An Indo-Chinese menu section parades around with pad thai selections, and desserts end meals on sugary notes, filling plates with rice pudding or milk balls soaked in rose-flavored sugar syrup—instead of a heap of sugar cubes begging to be turned into a fort.