Eating international cuisine lets eaters taste the flavors of the world without worrying about what wine to pair with an atlas. Get a taste with today’s Groupon to Annapurna Restaurant in Cambridge. Choose between the following options:
- For $22, you get a Himalayan meal for two (up to a $47 total value), which includes:
- Bojan, with or without meat, for two (up to a $42 value)
- One dessert (up to a $5 value)
- For $39, you get a Himalayan meal for four (up to an $82 total value), which includes:
- Bojan, with or without meat, for four (up to a $75 value)
- Two desserts (up to a $10 value)
Chefs at Annapurna Restaurant encourage gastronomical globe-trotting with a flavorful menu of home-style Afghani, Pakistani, Indian, and Nepalese cuisine. The Annapurna special Himalayan bojan gathers a shareable medley of small plates around a mountain of lamb, goat, beef, chicken, or black lentils ready to be conquered by hearty appetites or daring napkin holders armed with grappling hooks. Morsels of traditionally prepared cauliflower and okra lounge atop heaps of basmati rice and fresh spinach on one dish, and Himalayan herbs speckle freshly baked naan bread on another.
Laden with just-sliced tomatoes, a salad of crispy cucumber coins refreshes palates and fades forks’ under-eye circles. For dessert, spoons can swim through tender chunks of Kaddo’s baked baby pumpkin with yogurt mint sauce or scoop up the gulab jamun’s butter-fried house-made cheese balls drizzled in sweet syrup and condensed milk.
At the base of Annapurna Mountain, in a small district in Nepal, 10-year-old Brihaspati Lama began cooking native dishes for the various adventurers before they set out for its peak. Though simply intended to nourish the trekkers, the food seemed to unite them over a mutual love of a hot, home-cooked meal—almost matching their shared passion for dry, nylon pants. Years later, Lama, drawing from that rich boyhood experience, set up his own base camp in Cambridge with Annapurna Restaurant, where he crafts a unique blend of spices and flavors culled from the cuisines of northern India, Kathmandu, and Kabul. Pairing wholesome veggies and halal meats with light, fresh sauces, Lama and his chefs whip up everything from tandoori kebabs and goat curries to vegetarian masalas, dals, and stews infused with tomatoes, pumpkin, and paneer.