Annapurna Restaurant Mission and Purpose

In addition to serving wonderful food, our mission is to support world peace. My name is Brihaspati Lama and most friends call me Lama Ji. I was born in 1969 in Kavrepalanchok, at the base of Annapurna Mountain. My father wanted me to be a lawyer and I did get a law degree but “mountain food” is where my heart was, and still is.

As a little boy, I helped the trekkers and learnt about food, local food that the foreigners enjoyed. At that time French climbers ascended to Annapurna’s base camp in droves and wanted either food served as a plat du jour a la Paree. I must have made my first “plat” when I was ten!

I have selected only dishes that can be considered healthy. From Kabul, Lahore, Delhi to Kathmandu, there is vegetarian and non-vegetarian cooking that uses little oil and very little red pepper, as cooked in the health conscious homes. We have a unique blend of Afghani, Pakistani, Indian, Nepalese dishes cooked home-style. We make fresh sauce for each dish instead of one sauce as used in Indian restaurants. And we use Halal meat (same as Kosher) because it tastes better.

The cuisine of the Himalayas is similar to Indian food but not as heavy. Nepalese cuisine is exotic and spicy. Garlic, ginger, and mixes of Himalayan spices infuse Nepali dishes with an extraordinarily appealing zest. A mountain high!