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Reviewed January 22, 2012
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Reviewed January 10, 2012
What You'll Get
The Himalayas shaped some of the world's most ancient civilizations, who gathered by the foothills to mine for the delicious curries, chutneys and samosas hidden deep within. Transport yourself to this legendary culinary region with today's Groupon: for $10, you get $20 worth of Nepali, Tibetan, and Indian cuisine at Taste of the Himalayas in Sausalito.
Blending spices and philosophies from Nepal, Tibet, and India with ingredients freshly harvested in California, Taste of the Himalayas forges a fused menu of exotic delights with local flavor. The piquant churi pama ($14) pan fries organic ground beef, onions, and bell peppers in a blue-cheese-curry sauce for a mouthwatering medley that hits all the major dietary color groups and spicy fish tandoori ($18) wrangles in wild, fresh fillets and domesticates them with a tangy yogurt marinade, a roasting in a traditional tandoori oven, and a series of rigorous elocution lessons.
Add texture to a colorful plate by crunching into an order of pakoras ($5), lightly fried vegetable fritters that are equally delicious when dressed in mint and tamarind chutneys, or wearing nothing at all. Or skip straight to a sweet ending by diving spoon-first into a dish of kheer ($4), a traditional Nepali rice pudding, or trying the kulfi ($4), a creamy popsicle flavored with pistachio and mango purée. Taste of the Himalayas also soothes parched throats with a beer-and-wine list that includes regional beverages such as Nepal's Real Gold lager ($5), a smooth, lightly hopped libation that is brewed with pure Himalayan water and may be traded for its weight in llamas.
The Fine Print
Promotional value expires Jan 22, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. 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 Taste of the Himalayas
Taste of the Himalayas' chefs combine the international zest of Nepalese, Indian, and Tibetan spices with the homey flavors of locally sourced ingredients. They use free-range chicken or wild salmon to forge aromatic curries and tandoori-roasted entrees, as well as a selection of organic vegetables that rotates seasonally. In addition to praising the accessibility of the menu's southern Asian comfort foods, the Pacific Sun applauded the servers' dedication to creating a welcoming ambience, claiming, "it's as if you've come into their home for a meal."
This hominess lends warmth to the dining room's decidedly modern aesthetic, which includes large, oblong pendant lamps, dark-tile flooring, and burnt-orange walls with displays of unframed artwork. The open kitchen sits within full view of the main seating area, allowing diners to watch as the chefs plate orders and reenact the best scenes from Julia Child's autobiography.