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Annapurna offers a taste of the Himalayas

Chicken momo is part of the high-mountain cuisine. (Suzanne Kreiter/Globe Staff)

By Denise Taylor

Globe Correspondent / August 6, 2008

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Brihaspati Lama, owner and chef of the Cambridge restaurant Annapurna, holds out a plasticSolo cup to a visitor. It is filled with his most prized spice, Nepal's pungent native variety of Szechuan pepper, known as timur. "People here, they don't know this," says Lama, pointing to the jet-black peppercorns. "It grows in the mountain areas, not in the hot areas. ... (Full article: 596 words)