| Annapurna Cafe | |
|---|---|
 | |
 Exterior of the restaurant, 2023 | |
 | |
| Restaurant information | |
| Food type | |
| Street address | 1833 Broadway |
| City | Seattle |
| County | King |
| State | Washington |
| Postal/ZIP Code | 98122 |
| Country | United States |
| Coordinates | 47°37′7″N122°19′16″W / 47.61861°N 122.32111°W |
Annapurna Cafe is a restaurant in Seattle, in the U.S. state of Washington. [1]
The business serves Indian, Nepalese, and Tibetan cuisine. [2] The menu has included momo with chicken, tomato, mint, and peanut chutneys, as well as fish korma, stewed lamb, palak paneer, and tikka masala. [3] According to Eater Seattle , "the [spinach momo] dumplings are vegan, filled with spinach and aromatic spices. They come with peanut (slightly spicy), sesame (slightly sweet), and tomato (slightly tangy) chutney sauces, offering a variety of flavors to enjoy." [4]
Annapurna is owned by chef Roshita Shreshta. [5] The restaurant expanded with the Yeti Bar in 2015. [6]
Lonely Planet says, "One of the Hill's most engaging dining experiences is this subterranean Nepalese restaurant on Broadway whose extensive menu mixes in a few Indian and Tibetan varietals as well. There are soups, thalis (platters of small dishes), curries, breads and plenty of vegetarian options. It’s busy (good sign), but service is quick and efficient." [7] In 2012, Seattle Weekly selected the restaurant for "Best Indian Food in Seattle". [8]
Eater Seattle included the restaurant in a 2013 overview of "Where to Take Vegetarians Out to Eat in Seattle" and said: "Here, some incredible options for just about everyone. With eight vegan entree options and a Vegetable Kofta at least one person (probably) described as their preferred last meal on earth, it's reasonable to say this would be a killer dinner destination." [9] The website included Annapurna in a 2021 overview of "Fantastic Frozen and Freshly Made Dumplings in the Seattle Area". [4] Jay Friedman included the business in a 2022 list of "10 Spots for Superb Asian Dumplings in the Seattle Area". [10]
A samosa from the Persian word Sambosag (سنبوسگ) is a fried South Asian and West Asian snack. It is a pastry with a savory filling, mostly vegetables, spiced potatoes, onions, peas, also non-vegetarian meat, or fish. It is made into different shapes, including triangular, cone, or crescent, depending on the region. Samosas are often accompanied by chutney, and have origins in medieval times or earlier. Sweet versions are also made. Samosas are a popular entrée, appetizer, or snack in the cuisines of South Asia, West Asia, Central Asia, East Africa and their South Asian diasporas.
Momos are a type of steamed filled dumpling in Tibetan and Nepali cuisine that is also popular in neighbouring Bhutan and India. The majority of Tibetan momos are half-moon in shape like jiaozi, while Nepali momos are normally round like baozi. Momos are usually served with a sauce known as achar influenced by the spices and herbs used within many South Asian cuisines. It can also be cooked as soup versions known as jhol momo where the broth is made from achar using a mixture of tomatoes, sesame seeds, chillies, cumin and coriander or mokthuk from boiling pork/buffalo bones mixed with various herbs and vegetables.
Jiaozi are a type of Chinese dumpling. Jiaozi typically consist of a ground meat or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished jiaozi can be boiled, steamed, pan-fried, or deep-fried, and are traditionally served with a black vinegar and sesame oil dip. They can also be served in a soup.
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