<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>12152</id>
  <title>SEA - Fabulous Tibetan/Nepali  in Cap Hill</title>
  <published_at>Wed Nov 19 16:01:02 -0800 2003</published_at>
  <post_count>3</post_count>
  <board>
    <id>4</id>
    <name>Pacific Northwest</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>21034</id>
        <content>I mostly lurk here but I just have to rave about the new Annapurna Cafe on Broadway.  They serve Tibetan, Nepali and Indian cuisine and everything I have had there is fabulous and unique.  It's a little hole-in-the-wall kind of place without much in the way of ambience, and the service is extremely friendly and attentive but also unpolished.  The food though is absolutely to die for.
 
I especially recommend their momos (steamed dumplings) which rate equal with the best momos I've ever had with a lovely cilantro-mint sauce on the side - these momos are not to be missed!  Momos are addictive though, so watch out :)
 
Their curries are really good and their lamb tikka was also lovely.  The blending of spices is quite unusual, hints of India and China and Russia... I highly urge you to check them out.
 
Annapurna Cafe
1833 Broadway
206-320-7770</content>
        <published_at>Wed Nov 19 16:01:02 -0800 2003</published_at>
        <parent_id></parent_id>
        <user>
          <id>0</id>
          <name>Phaedra Lari</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>21067</id>
      <content>I tried Annapurna today.  
 
I found the service very gracious, if a bit understaffed (i.e., slow).  I really liked the momos, but I wasn't a big fan of the Annapurna curry w/ lamb:  (1) the lamb was quite tough and stringy, and (2) the curry was watery.  Are such curries always watery?  Seem to remember that the sherpa restaurant at the south end of the Fremont business district (which was replaced by Sergio's) served watery curry, too.</content>
      <published_at>Thu Nov 20 18:17:51 -0800 2003</published_at>
      <parent_id>21034</parent_id>
      <user>
        <id>0</id>
        <name>not-the-bad-Steve </name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>21110</id>
      <content>Compared to Indian curries most Tibetan/Nepali curries I've tried do taste less rich than Indian ones... a lot of them don't use coconut milk.  If I recall correctly the Annapurna curry has a light base made of mostly onion.  Other Tibetan/Nepali curries I've had are rather like a heavy broth/ thick stew flavored lightly with a bit of garam masala.  I could see how someone might think of it as watery compared to the richer Indian curries.
 
You might try the Goa curry there if you ever go back to Annapurna... it's an extremely rich, coconut milk-based curry.</content>
      <published_at>Sun Nov 23 20:41:17 -0800 2003</published_at>
      <parent_id>21067</parent_id>
      <user>
        <id>0</id>
        <name>Phaedra Lari</name>
      </user>
    </post>
    <post>
      <level>3</level>
      <id>21136</id>
      <content>Thanks for your follow-up.  Will try Goa next time.</content>
      <published_at>Mon Nov 24 15:00:41 -0800 2003</published_at>
      <parent_id>21110</parent_id>
      <user>
        <id>0</id>
        <name>not-the-bad-Steve </name>
      </user>
    </post>
  </posts>
</topic>
