$15 for $30 Worth of Vegetarian Indian Cuisine at Swagath Indian Restaurant in Ashburn

Swagath Vegetarian Indian Cuisine

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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 vegetarian Indian fare at Swagath Indian Restaurant in Ashburn, Virginia.

Swagath Indian Restaurant sates appetites with a vegetarian menu of authentic, healthy Indian dishes forged from seasonal ingredients. Awake slumbering palates with the savory samosa ($4), a deep-fried pastry stuffed with a lively blend of potato, onions, and green peas, before filling tummy tracts with the veg kurma ($10.95), a fleet of fresh vegetables afloat in a piquant sea of spices and coconut milk. Paper masala dosa comes crispy and stuffed with curry potatoes ($9.50), while the gobi manchurian ($10.25) headlines meals with an Indo-Chinese ensemble of cauliflower and corn flour on a stage of spicy manchurian sauce, and the yogurt rice ($7.50) blends homemade yogurt into a platter of rice, ginger, and spices modestly hid by curry leaves.

Swagath's dishes enrich bodies with a witch's brew of fiber, omega-3 oils, probiotics, proteins, and enzymes. As diners digest their salubrious morsels, the restaurant's neo-classical façade and light fixtures invite provide hiding places for cheat sheets containing facts about Indian geography.

The Fine Print

Promotional value expires Feb 1, 2012. Amount paid never expires. Limit 2 per person. Limit 1 per table. Reservation required. Not valid for the purchase of alcohol. Not valid for buffet. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

About Swagath Indian Restaurant

The chefs at Swagath Indian Restaurant assemble a menu of meatless Indian specialties cooked with healthy ingredients and robust, exotic flavors. Reaching for organic and seasonal items whenever possible, chefs roll up crepe-like dosas made from a variety of grains and top them with anything from chutney to curry to onions sliced as thin as sitar strings. Thicker South Indian pancakes, or uthappam, come studded with cheese, chilies, or veggies, and rice dishes arrive seasoned with tamarind, raw coconut, or fresh homemade yogurt. More than a dozen entrees showcase stars of the crisper draw, such as cauliflower, eggplant, okra, or peas, and a trio of garlic- and onion-free dishes cater kindly to kissing-booth employees.

Swagath Vegetarian Indian Cuisine

Restaurant, Indian Restaurant
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