Annapurna Here We Come

Over the Summer we blogged about trying to find this place and getting stuck in the cross-hairs of a Culver City rave. We'll we were finally able to make our way over and it did not disappoint. All of the items on the menu are made from scratch. You know it is a good sign when you order a samosa and a few minutes later hear the food processor go on in the background. Pictured at the left is possible the world's best garlic naan. Not overly flaky or buttery. Also pictured below is a sampler plate we did not try out and which I'm sure will make for a nice future experience. We caught a look at it in a picture on the window on our way out and some self restraint was necessary so as not to go back in an eat a second meal. The staple of their menu has to be dosas (one shown below) which come in many varieties all at Flintsone-sized proportion. Lisa tells me hers was simply spectacular which is high praise indeed since she not only makes wonderful ones herself, she's a bit of a Russian judge when it comes to using superlatives and modifiers. The capstone of the meal was a carrot halva which we'll try and over under a separate post. Rich, rich, rich indeed. Cheers.