All reviews are from people who have redeemed deals with this merchant.
Reviewed October 14, 2012
Reviewed May 6, 2012
Reviewed April 18, 2012
What You'll Get
Most modern cuisine is a continuation of classic dishes, just as a computer is a slightly modified typewriter and a washing machine is a river in a box. Revel in palatable progress with today's Groupon: for $20, you get $40 worth of Indian-inspired fare and drinks at Guru Restaurant & Bar.
Guru Restaurant & Bar's Indian-born executive chef Deependra Singh crafts traditional Indian-inspired dishes in tandem with eats of an upscale, South Asian mentality. Midday diners can settle midday disputes with a frequently changing lunch menu, devouring paninis such as the paneer khurchan naan, grilled naan entrapping paneer cheese, bell peppers, and onions in a mild curry ($16). Chef Deependra shoos butterflies from bellies with energetic dinner plates such as seasoned crushed corn and figs in bhutte ke kebabs ($11) and boneless-chicken korma in cashew-nut gravy ($18). Surrounded by julienned bell pepper and onion, shrimp zalfrezi ($22) takes a spiced soak in onion-tomato gravy. A drinks menu features custom martinis, cocktails, and margaritas ($7+), which come blended with South Asian ingredients and the ability to moonwalk.
Chef Deependra weighs down runaway plates with experience earned in prestigious hotels and restaurants throughout India and Canada. Guests sit securely on bare hardwood floors while enjoying the embrace of warm low lights and paisley wall decor. Flag down paper airplanes on Guru's outdoor patio seating, or book one of two private rooms (22 seats and 8 to 10 seats) to light private events with a TV.
The Fine Print
Promotional value expires Dec 25, 2011. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table, 2 per table of 5 or more. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Guru Restaurant & Bar
Deependra Singh became passionate about cooking while growing up in his hometown of Jaipur, India. The executive chef of Guru Restaurant & Bar enriches each dish with unexpected flavours and artful presentation, which earned him a silver medal at the 2011 Gold Medal Plates competition. Guru’s dinner menu holds a smorgasbord of traditional Indian fare—including housemade garlic naan, shrimp curry, tandoori chicken, and several vegetarian items—whereas an oft-changing lunch menu offers a smaller selection of more unusual dishes such as naan paninis. In addition to a mocha-toned dining room and a summertime patio, the eatery rents two private dining areas that can entertain 8–22 guests with televisions, audio-visual equipment, and holograms of flying elephants.