$15 for $30 Worth of Indian Fare and Drinks at Taste of India

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Customer Reviews


1,446 Ratings

100% Verified Reviews
All reviews are from people who have redeemed deals with this merchant.

AC

Arlene C. ·
Reviewed April 22, 2012
Could have been cleaner

RF

Romaine F. · 6 reviews TOP REVIEWER
Reviewed April 22, 2012
Great food and very friendly service!

MM

Maria M. ·
Reviewed April 19, 2012
Great food and service

What You'll Get


Like waking a hibernating bear, waking a dormant stomach causes violent growls that can only be silenced by bowls of curry and 20 minutes of gentle patting. Ward off vicious appetites with today’s Groupon: for $15, you get $30 worth of Indian cuisine and drinks at Taste of India.

At Taste of India, chefs whip up a vast menu of homemade curries, sizzling tandoori chicken, and rice dishes, dozens of which suit vegan and gluten-free palates. Baingan bharta's oven roasted eggplant ($10.95) drapes a mound of saffron-flavored basmati rice, and stir-fried lamb mingles with garlic and homemade yogurt sauce in lamb rogan josh ($15.95). Inside a clay tandoor oven, succulent cubes of chicken ($13.95) and ginger-marinated tilapia ($16.95) simmer over charcoal donated by charitable snowmen to acquire a signature smoky flavor. In between sips of Indian beers, wines, and cocktails, diners can admire calico patterns that lace saffron-hued walls and warm lighting that emanates from modish chandeliers.

The Fine Print


Promotional value expires Feb 29, 2012. Amount paid never expires. Limit 3 per person. Limit 1 per table. Must purchase at least 1 food item. Dine-in only. Not valid for buffet. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

About Taste of India


One of the many goals of the chefs at Taste of India is to clear up the misconception that all Indian food is extremely spicy. They do so by keeping customer preferences in mind while customizing offerings from a menu that includes vegetarian, vegan, and gluten-free options.

As evening settles in and dinner guests begin to arrive, peach- and grapefruit-hued walls take on a riper shade beneath sprays of painted leaves. Miniature tabletop lanterns cast buttery light on plates of lamb and fish kebab, rice biryanis, and tandoori chicken cooked in the heat of an open-hearth oven. While sopping up a goan shrimp curry with warm naan bread, guests can sip on beer, wine, or a cocktail from the bar. The clatter of serving utensils drifts from the lunch buffet, where patrons eat all they desire without having to help James Bond destroy his old yearbooks.

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