What You'll Get
Like romance novels, dumplings fit tempting tidbits into a small but steamy package. Passionately devour cuisine with today’s Groupon: for $10, you get $20 worth of Himalayan fare at Himalayan Flavors.
The epicurean mountaineers at Himalayan Flavors guide gustatory adventurers through a menu of traditional Nepalese, Indian, and Bhutanese delights. Diners unwrap momo, traditional Nepalese dumplings whose dough encasings carry minced cabbage and mushroom ($7.95), chicken ($8.95), or lamb ($8.95) into tomato chutney baths before somersaulting onto tongues. Canary-yellow walls provide a cheery atmosphere as diners inhale the ginger-and-garlic aroma of vegan Chyau Bhanta ($9.95), fresh mushrooms commingling with chunks of eggplant. Savor the regional Himalayan tastes of Aloo Tama Bori’s sautéed bamboo shoots and potato ($9.95), perfect for impromptu pool games against pandas, or tuck into a platter of Bhutanese Jasha Maroo ($10.95)⎯chicken, garlic, and tomato sauce ladled over brown rice.
Himalayan Flavors quenches thirsts with a symphony of custom-blended teas, juices, and smoothies. Himalayan butter chai ($1.95) washes throats with a tang as salty as a swearing octopus, and the juice bar’s Feel Good smoothie ($3.50 for a small) blends avocado, mango, coconut milk, apple juice, and maple syrup. A local naturopathic doctor blends medicinal teas such as Heart Opening ($2.50 per cup; $6.50 per large pot) whose rose, chrysanthemum, ginger, and hawthorn promote heart health.
The Fine Print
Promotional value expires Mar 29, 2012. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Himalayan Flavors
The chefs of Himalayan Flavors replicate the Nepalese and Indian flavors of the mountains for which their restaurant is named and serve them at a more comfortable altitude inside the saffron-colored dining room. They denote the spiciness of their dishes with one to three chili peppers, with one pegging a mild, tame flavor and three peppers signaling that you shouldn’t whistle in an ice sculpture’s ear. The staff pairs steaming plates of lamb vindaloo, chicken tikka masala, and shrimp korma with brown or basmati rice and a cup of complimentary lentil soup. To calm down the spicy tones of meals, the kitchen team pours glasses of mango lassi and dishes out syrupy bites of fried gulab jamun.