All reviews are from people who have redeemed deals with this merchant.
Reviewed June 25, 2013
Reviewed June 5, 2012
Reviewed December 12, 2011
What You'll Get
Though India and Indiana are roughly the same word, their cuisine offerings are worlds apart. Find out the difference two letters make with today's Groupon: for $20, you get $40 worth of Indian fare and drinks Friday–Sunday ($45 worth of fare and drinks if redeemed Monday–Thursday) at Akbar Cuisine of India in Pasadena.
The culinary constructers at Akbar Cuisine of India prepare a menu of seafood, tandoori meats, and vegetable-based entrees. Eyes can nosh on the red and yellow hues that coat the walls while teeth warm up on an appetizer of gosht kachori, a collection of spiced and minced lamb stuffed into crispy flour pockets and flanked by plum chutney ($9.95).
Guests can gauge spice levels by peeking at the chili meter, which, like the number of American states without traffic laws, ranges from one to five. The kitchen team grills the chicken tikka masala in a tomato sauce ($12.95) and the Chilean sea bass (market price) in a tandoor oven, both registering a two on the chili scale. The pepper lamb climbs to the top of the spice scale with a creamy, piquant green-peppercorn curry buttressed by saffron flavoring ($13.50) and can be augmented with a heat-taming mango lassi yogurt drink ($3.95). Vegetable-inclined diners can imbibe the bhindi masala, a fusion of okra sautéed with onions, serano chilies, and exotic spices ($9.95) that achieves a mild two on the chili scale.
The Fine Print
Promotional value expires Oct 6, 2011. Amount paid never expires. Limit 1 per person, may buy 1 additional as gifts. Limit 1 per table. Limit 1 per visit. Dine-in only. Valid only at Pasadena location. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Kochi South Indian Cuisine
At Kochi South Indian Cuisine, the tandoors are always busy, whether they're puffing up naan and paratha breads or baking the spices into traditionally prepared lamb and chicken, as well as unusual house specialties. The grilled Chilean sea bass, one of the restaurant's most popular dishes, scintillates taste buds with herb-marinated slivers of fish. The unconventional twists on traditional flavors last through dessert, which can include mango cheesecake.
Chef and owner Avinash Kapoor pickles fresh chutneys each day. His staff also gives the pepper-lamb curry a hint of saffron and the prawns an unfounded rumor of coconut. The menu also features coco lamb, chicken tikka masala, and saag paneer. The made-to-order curries, in particular, make ideal diving pools for freshly baked roti.