What You'll Get
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: for $25, you get $50 worth of Indian cuisine at Tawa in Stamford.
Chef and owner Kausik Roy benevolently reigns over Tawa’s casual downstairs bread bar and elegant upstairs dining room, blanketing tables with dishes of aromatic Indian cuisine. The bread bar menu showcases small plates including aloo tikki ($6), potato croquettes with curried chickpeas, mint, and tamarind sauce, or a kebab platter ($12) festooned with meats and vegetables that sizzle like the onscreen chemistry between Charles Foster Kane and his sled. All items from the bar menu are served in a casual ambience gussied up with colorful lanterns, hand paintings, and antique walls. Upstairs, in an elegant space ideal for large groups, patrons can unpack a menu featuring spicy lamb vindaloo curry ($19) or konkani crab-and-shrimp pockets ($12)— rice crêpes stuffed with curry-and-coconut-infused crabmeat and shrimp. Sip a selection from the expansive wine list while gathering forkfuls of baingan bharta ($12), grilled eggplant rubbing its elbows with a combination of mint, cilantro, and red onion. Call ahead to reserve a table or bathtub full of chutney.
The Fine Print
Promotional value expires Jan 11, 2012. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Dine-in only. Not valid for lunch buffet. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Tawa Indian Cuisine
Chef Kausik Roy didn't invent his signature dish after attending culinary school, nor did he do it while he was working at some of the best restaurants in India. In fact, he was only a 9-year-old boy in Mumbai when he took one look at a plate of slimy okra and told his family he refused to eat it until it was crunchy and spicy. Someone took pity on him, sprinkled the okra in green chili, and deep-fried it. To everyone's surprise, they all loved it, and this dish, karrarri bhindi, has been a mainstay of Roy's kitchens.
At his newest restaurant, Tawa Indian Cuisine, there are two distinct dining areas: the more laid-back downstairs, where guests dig into plates of finger food and can get away with wearing mismatched socks, and the fancier, intimate space upstairs, where guests enjoy Indian fusion favorites. These include shrimp, calamari, scallops, and basmati rice flecked with saffron—the Indian version of paella—and coconut-and-pepper shrimp served with a chutney mayo.