What You'll Get
Indian food is typically served with naan, a flatbread that some people refer to as “pizza if it didn’t have all those gross toppings.” Try a slice with this Groupon.
Choose from Four Options
$30 for dinner for two valid Sunday–Thursday (up to a $56.30 total value)
$30 for dinner for two valid Friday or Saturday (up to a $56.30 total value)
- Two appetizers (up to a $7.95 value each)
- One order of naan (up to a $4.50 value)
- Two entrees (up to a $17.95 value each)<p>
$55 for dinner for four valid Sunday–Thursday (up to a $104.65 total value)
$55 for dinner for four valid Friday or Saturday (up to a $104.65 total value)
- Three appetizers (up to a $7.95 value each)
- Two orders of naan (up to a $4.50 value each)
- Four entrees (up to a $17.95 value each)<p>
Tamarind Bay’s extensive menu is packed with entrees that range from tandoori chicken ($11.95) to salmon kebabs ($13.95). Appetizers include vegetable samosas ($4.25) and yogurt-stuffed potato patties ($7.95).<p>
The Fine Print
Promotional value expires Jan 31, 2013. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per visit. Valid only for option purchased. Reservation required. Dine-in only. Valid only at Brookline location. Not valid for lobster or lamb chop entree. Not valid for the purchase of alcohol. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Tamarind Bay – Coastal Indian Kitchen
Tamarind Bay – Coastal Indian Kitchen may occupy an unassuming gray-brick building, but upon entering the dining room, patrons’ senses are captivated by the exotic aromas of coastal India. The air is heady with the scents of curry, ginger, and mint wafting from clay tandoor ovens, sizzling kebabs, and bubbling pots of saag paneer.
The owners call on their Indian roots—and their experience at Tamarind Bay's other venue in Harvard Square—to foster a dining experience that spotlights fresh seafood recipes from coastal cities, including Manglorean lobster simmered in South Indian spices and mahi-mahi pickled in a zesty sauce from Goa. The seasonal menu also boasts a variety of vegan and vegetarian alternatives. Scallion aloo infuses baby potatoes with cumin and curry and bhindi methi spices up okra with fenugreek and tomato sauce.