To harvest a coconut’s milk, one must saw through its husk or trick it open by asking to see its clam impersonation. Exploit common curry stock with today's Groupon: for $15, you get $30 worth of Indian fare at Guru Palace in Mesa.
The awe-inspiring culinarians at Guru Palace craft Mughlai-style plates native to northern India to fill their menu with flavorful plates. Meander into mealtime with a plate of mushroom pakoras dipped in spiced gram flour and fried crispy ($5.99) or a pair of spinach samosas, crust patties packed with homemade cheese, nuts, and a travel-size toothbrush ($4.99). Guests can dive fork-fist into the boneless fish tikka, slowly cooked with a blend of spices ($13.99). The lamb boti kebab skewers morsels of lamb blended with garlic and ginger before being seared over charcoal bricks ($12.99). Chefs layer seasoning onto the chicken masala by combining tandoori and curry cooking techniques, creating a culinary juggernaut to replace former supergroups Crosby, Sauté, Nash & Young or Cream ($10.99). Customers can call for cold, creamy pistachio kulfi ($3.99) to coat their throats with a sweet, milky lacquer.
Guru Palace Cusine of India
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.