All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Tandoor ovens are superior to regular ovens because they can cook at much faster speeds, with much hotter temperatures, and without the aid of tree-dwelling elves. Reach temperatures hot enough to melt hearts with today's Groupon: for $15, you get $30 worth of Indian and Nepali cuisine at Yak & Yeti in Somerville.
Yak & Yeti slakes stomach suspirations by serving up authentic Nepali and Indian dishes, ripe with natural and low-fat ingredients. Seated amid a contemporary ambience accentuated by overhanging lights and walls colored in elegant whites, patrons can order from separate Nepali and Indian menus. Each menu mimics a respective side of the traditional taste-bud arrangement. Guests enticed by the Nepali menu can order kukhurako tarkari—boneless chicken cooked with ginger, garlic, and Nepali herbs ($11.95)—and those wishing to quell Indian cravings can select the lamb kebab—fun-sized cubes of lamb marinated with yogurt herbs and baked in a tandoor ($13.95). With romantic décor, soft music, and lack of treacherous snow beasts, Yak & Yeti maintains an inviting environment ripe for a romantic first date or posthike dinner with a Sherpa.
- Here the chairs gleam bright red, small pendant lights hang from a leaf-green ceiling, and the food is lustrous. – Kathleen Burge, The Boston Globe
- Last time I was at Yak and Yeti, I got the nepalese lamb, so good and they can make real spicy (just how I like it!). Also I love naan and I especially love their garlic naan. – Zainab A., Yelp
The Fine Print
Promotional value expires May 21, 2011. Amount paid never expires. Limit 3 per person. Limit 1 per table. Dine-in only. Not valid toward lunch buffet. Not valid for alcohol. 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 Yak & Yeti Restaurant
Soft music fills Yak & Yeti's confines, where a design installation of white crisscrossing cords twists along the green ceiling, creating a gauzy canopy above tables. Within this artistic-leaning space, servers carry plates of India and Nepal's native cuisines, much of which are made with naturally low-fat ingredients such as chicken and vegetables. More than 120 culinary creations—from steamed chicken dumplings to boneless lamb—send their enticing aromas through the dining room and to waiting diners. In the kitchen, flames flicker in the clay tandoori oven as it bakes and crisps fish, naan, and kebabs. Complementing these main attractions are glassfuls of traditional beverages such as mango lassi or desserts of sweet milk balls, which chefs fry in a sugar syrup.