$20 for $40 Worth of Indian Cuisine at The Indian Harvest in Naperville

The Indian Harvest

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What You'll Get

Indian food is distinguished by its traditional tandoori cooking methods and the way it dissolves into thin air if anyone tries to top it with ketchup. Taste sophisticated foreign fare with today's Groupon: for $20, you get $40 worth of Indian cuisine at The Indian Harvest in Naperville. The Indian Harvest is cash-only and does not accept credit cards.

The Indian Harvest's chefs cull from India's northern region for recipes for a variety of curry, tandoori, vegetarian, and meat dishes. Diners with a taste for garden grub can dig into the menu's Harvest saag, a blend of freshly plucked mustard leaves and spinach simmered with tomatoes and onions and tossed with house-made butter ($12.95). Steeped in yogurt, mustard powder, caraway seeds, and garlic-ginger seasoning, the tandoori shrimp ($21.95) bakes in the fiery depths of the tandoor, a traditional clay oven that serves as its own kiln. The Harvest nonvegetarian feast compiles bites from every section of the menu, including a veggie curry, meat curry, and mixed kebabs served with basmati rice and fluffy naan ($20.95). Screens carved with intricate Indian designs and Klingon alphabet stencils border a dining room with front-row seats to the open kitchen, and the outdoor patio provides alfresco dining during the warmer months.

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The Fine Print

Promotional value expires Jul 25, 2012. Amount paid never expires. Limit 2 per person, may buy 1additional as gifts. Limit 1 per table. Dine-in only. Not valid for 2/14/12, 5/13/12, 6/17/12, or 7/4/12. Cash only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

About The Indian Harvest

The Indian Harvest adorns white tablecloths with north Indian curries, pilafs, and kebabs distinguished by myriad spices such as pods of cardamom, cloves, cumin, and mustard seeds, and bowls of mint, tamarind, and mango chutney. Over 20 vegetarian dishes showcase the versatility of eggplant, cauliflower, and peas, as well as their ability to harmonize with lentils and avoid getting redfaced when infused with whole chiles. A clay oven known as a tandoor sizzles lamb, chicken, and shrimp at a high temperature to seal in marinade and keep cholesterol down, and provides the bellows to puff up rounds of seasoned, leavened naan bread. Wood panels cut with floral designs screen sections of tables and booths in the dining room, whereas views of lake open up the banquet hall and the patio.

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