$12 for $25 Worth of Nepalese and Indian Food on Sunday–Thursday or Friday–Saturday at Taste of Himalayas in St. Charles

St. Charles

Give as a Gift
Over 440 bought
Limited quantity available

In a Nutshell

Former cruise-ship chef preps traditional Indian dishes as well as Nepalese specialties such as spiced goat meat

The Fine Print

Expires Dec 31st, 2012. Limit 2 per person, may buy 1 additional as gift. Limit 1 per table. Valid only for option purchased. Dine-in only, not valid for carryout. Not valid for the purchase of alcohol. Not valid for buffets. Must purchase 1 food item. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Nepalese cuisine was invented high in the mountains, much like ice axes or the snowcrows used to scare away avalanches. Taste high-altitude flavor with this Groupon.

Choose Between Two Options

  • $12 for $25 worth of Nepalese and Indian food on Sunday–Thursday
  • $12 for $25 worth of Nepalese and Indian food on Friday and Saturday

The menu includes chicken makhani in a mild tomato sauce ($13.99), khasi ko masu—bone-in goat meat cooked with Nepali herbs ($12.99), and chana masala chickpea curry ($10.99).

Taste of Himalayas

Jagadish "Jack" Bhandari, owner of Taste of Himalayas, takes taste buds on culinary expeditions through India and Nepal with the help of his epicurean family and an arsenal of natural ingredients. Beneath exposed-brick walls, a menu pushes 15–20 favorite options forward onto a white-tablecloth-draped buffet. In the powerful heat of the tandoori clay oven, Jagadish's nephew preps dishes such as chicken tikka, tandoori shrimp, and freshly baked naan bread. Chef Krishna, Jagadish's cousin, relies on years' worth of experience as a kitchen maestro on a Carnival cruise ship to prepare elaborate dishes and predict sand castle property values.

Taste of Himalayas

Jagadish "Jack" Bhandari, owner of Taste of Himalayas, takes taste buds on culinary expeditions through India and Nepal with the help of his epicurean family and an arsenal of natural ingredients. Beneath exposed-brick walls, a menu pushes 15–20 favorite options forward onto a white-tablecloth-draped buffet. In the powerful heat of the tandoori clay oven, Jagadish's nephew preps dishes such as chicken tikka, tandoori shrimp, and freshly baked naan bread. Chef Krishna, Jagadish's cousin, relies on years' worth of experience as a kitchen maestro on a Carnival cruise ship to prepare elaborate dishes and predict sand castle property values.