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From Our Editors
The bar’s hanging lights glow like down-turned tulips against cobalt walls. A plush corner nook invites lingering with low-slung tables and vibrant throw pillows. Peeking through the lattice of Guru Palace Cusine of India’s decorative blue dividers, patrons can catch an eyeful of the restaurant’s centerpiece, a sprawling wall mural of the Taj Mahal.
Surrounded by decor that the Phoenix New Times called “a deliberate antidote to the sameness that sometimes pervades local retail complexes,” patrons tuck into a menu of traditional Indian dishes. The paper also named Guru Palace Cusine of India Best Indian Restaurant of 2010, lauding foods baked in a traditional tandoori oven and a wide range of vegetarian options. The chefs at the eatery specialize in Mughlai cooking, and the dining room’s burgundy tablecloths crowd daily with fish and lamb entrees infused with ginger, cumin, and red chili. Warm], baked naan breads and samosas sop up sauce, and bottles of wine can raise spirits after the realization that a vehicle’s owner’s manual says nothing about driving underwater.
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