All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Asked why he wanted to climb Mount Everest, mountaineer George Mallory replied, "Because it's there"—the same reason he gave for taking seconds at dinner every night. Mount an appetizing expedition with today's Groupon to Taste of Himalayas in St. Charles. Choose between the following options:
- For $13, you get $30 worth of Nepalese and Indian fare Sunday through Thursday (the restaurant is closed on Mondays).
- For $15, you get $30 worth of Nepalese and Indian fare on Friday or Saturday.
The menu at Taste of Himalayas maps the mountainous region's finest culinary offerings, from fresh tandoori-baked bread and homemade ice cream to tender minced lamb and chicken dishes. Nosh on the paneer pakora, a spread of homemade cottage-cheese cubes coated in chickpea flour, deep-fried and arranged to resemble the diner's favorite constellation ($5.99). The boneless cubes of tender lamb bathe in a yogurt, garlic, and ginger marinade before basking in a tandoori oven in the lamb tikka ($16.99), and himalayan curry sauce drenches carefully seasoned shrimp in the jhinge machha ko tarkari ($19.99). Taste of Himalayas prepares more than a dozen vegetarian entrees, including the Jhane Ko Dal, a dish of yellow lentils and exotic spices cooked in a traditional wok ($9.99). After a spicy evening, kulfi—homemade indian ice cream available in mango or pistachio flavors—cools the tongue like dry-ice bubblegum ($2.99).
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The Fine Print
Promotional value expires Oct 25, 2011. Amount paid never expires. Limit 1 per person. Limit 1 per table. Limit 1 per visit. Valid only for option purchased. Not valid toward alcohol. Dine-in only. Not valid for buffets. No cash back. Tax and gratuity not included. Not valid with other offers. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About 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.