What You'll Get
Food gives the body fuel for necessary tasks, such as staying awake at work or excavating the valuable grains hidden under the base of the food pyramid. Stay energized with today's Groupon: for $10, you get $20 worth of Indian and Pakistani cuisine at Garam Masala.
Crowned Best Indian Restaurant by Citysearch, Garam Masala dazzles taste buds with a menu of Indian and Pakistani dishes sprinkled with roasted and ground spices. Appetizers awaken palates with two pieces of vegetable samosa ($4.50) or the gobi pakora's spiced, battered, and fried petals of cauliflower ($4.95). Chefs maneuver around the kitchen, playing matchmaker for pots and pans and filling ovens with dishes such as lamb feet ($12.95) and traditional tandoori eats, such as the daylong-marinated chicken tikka chicken breast ($6.95). Homemade cheese cubes, peas, and tomato sauce mumble to each other in spoonfuls of mutter paneer ($10.95), and 21 different spices speckle the onions and tomatoes of the okra masala ($9.95). Eaters can cap off meals by arranging crumbs into an exclamation point or devouring the pistachio- and nut-encrusted surface of the homemade mango ice cream ($3.50).
The Fine Print
Promotional value expires Aug 16, 2012. Amount paid never expires. Limit 2 per person. Limit 1 per table. Must purchase 1 food item. Dine-in only. Not valid for lunch buffet. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Garam Masala
Garam Masala is traditionally a mix of Indian and Pakistani seasonings. In homage to its name, the restaurant incorporates authentic spice mixtures and halal meats into its menu, earning the distinction as Seattle’s best Indian restaurant in the Best of Citysearch 2011 competition. The kitchen staffers have held onto the traditional recipes of their homeland, abstaining from serving up popular Americanized versions that call for footlong hot dogs in place of kebab skewers. These Old World flavors surface in selections such as the lamb dopiaza, draped in 21 spices, and the roster of hot-to-buttery curries. A 2009 review in Seattle Weekly praises the chefs' devotion to custom by likening the eggplant bharta dish to "a baba ghanouj dressed up to hit the Emmys."