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 $20, you get $40 worth of Indian fare at The Curry Club. This Groupon is valid at the locations in East Setauket and Hicksville.
The Curry Club’s spice-wielding chefs besiege evening appetites with a wide-ranging Indian menu combining traditional and contemporary flavors. Like an amendment to the Constitution outlawing cow tipping, specialty curries bring old favorites into line with modern sensibilities, as in the chicken-club masala ($15.99). Tried-and-true curries also make an appearance, ranging from piquant jalfrezi varietals to mild-mannered kormas configured to contain chicken ($16.99), lamb ($17.99), or goat ($17.99). With vindaloos from Goa and kadai curries from Pakistan, cosmopolitan taste buds can sample varying configurations of fresh whole spices without having to bother with customs or airport tongue scans. Diners can also tear into kebabs fresh from The Curry Club's tandoori oven, creating an Indian surf 'n' turf with a fish tikka ($21.99) paired with a tandoori steak ($22.99).
The Fine Print
Promotional value expires Jul 24, 2012. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Limit 1 per visit. Not valid for buffet. Not valid for Velvet Lounge. Valid only for menu items. Not valid for catering. Delivery fee not included. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About The Curry Club
At The Curry Club—voted Long Island Press's Best Indian Restaurant of 2010—a Zagat-rated menu boasts dishes prepared by restaurateurs with culinary experience in both the Eastern and Western hemispheres. A handful of tikka masalas are studded with shrimp, salmon, chicken, or tofu, and kebabs are served on platters that sizzle and steam like volcanic Pop Rocks. More than 40 curries fall into six categories, from the West Indian–inspired vindaloo, to the richer, creamy consistency of Korma-style concoctions.