Known for its spices, Indian fare jolts the taste buds in a manner that kissing an electrical socket could never match. Enjoy shockingly good cuisine with today’s Groupon to Tandoori Sizzle. Choose from the following options:
- For $6, you get a Combo D meal (up to a $12.07 total value) that includes:
- One-item rice bowl (up to a $7.99 value)
- Drink (up to a $2.69 value)<p>
- For $19, you get an appetizer platter (a $38.60 value) that includes the following:
- Four samosas
- Four orders of aloo tikki
- Four orders of pakora
- Four orders of papadum<p>
- For $5, you get $10 worth of anything on the menu. Entrees and combos range from $6.99 to $15.99.<p><p>
At Tandoori Sizzle, owner Gita Bassi uses traditional recipes from India to craft a menu lauded by The Kingston Whig-Standard for its lineup of 100% homemade dishes. Samosas silence hunger cries with mildly spiced potatoes stuffed into thin pastry, while teeth nibble on papadum, a thin and crispy flatbread. The expert chef fires up the tandoori oven, which simultaneously bakes, roasts, and grills to render juicy and soft meats such as butter chicken. Between sips of bottled drinks and bites of rice, diners savour the cheese filling and spiced potato patty that top an aloo tikki’s bun. The kitchen can also make meals extra spicy upon request. Though the restaurant primarily serves takeout, visitors often stick around to munch at onsite tables or use pieces of naan as impromptu picnic blankets.
As profiled by Greg Burlluk in The Kingston Whig-Standard, Gita Bassi and her son work side by side to run a family restaurant described as “the fulfillment of a lifelong dream.” In addition to highlighting the kitchen’s healthy cooking practices, the article characterizes Gita as someone who customers refer to as “Mama,” a reflection of the eatery’s warmth and the patrons’ love of the Queen classic, “Bohemian Rhapsody”.
Fueled by a passion for cooking healthy Indian food without sacrificing flavour and by a passion for cooking in general, Gita Bassi founded Tandoori Sizzle in 2010. Since then, Gita’s 100% housemade menu and infectious smile has made a lasting impact on the community and her customers, so much so that students who visit the restaurant call her “Mama.”
Delicious as they may be, Gita emphasizes that her dishes are good for you, too—she avoids the use of ghee, a clarified butter included in many Indian recipes. That health-minded approach reaffirms the genuine concern Gita expresses through her food and personality: “My customers are like my family,” she told the Kingston Whig-Standard. “When students call me Mama, I love that.”