Tucked into a cozy plaza in Ann Arbor, Base Camp has quietly become a culinary gem over the past year. Located at 5060 Jackson Road — formerly home to Fresh Forage — this unique restaurant brings together the rich, aromatic traditions of Nepal, India, Tibet and Bhutan under one roof. Since its opening, it has built a loyal following among locals and adventurous foodies alike.
The restaurant is owned and operated by Tasi Serpa, reportedly a former professional mountaineer from Nepal who has summited Mount Everest multiple times. His life experience infuses the restaurant with authenticity — not just in flavor, but in spirit. The name Base Camp is a nod to the iconic Himalayan expeditions and offers a fitting metaphor for a place where journeys begin, stories are shared, and traditions are honored.
A Taste of the Himalayas
The menu highlights some of the most beloved dishes from across the region. Customer favorites include:
- Momos – Steamed or fried dumplings filled with either vegetables or chicken. A Nepalese staple, they are soft, savory and deeply satisfying.
- Shyakpa – A Sherpa-style stew featuring hearty dumplings and your choice of chicken, lamb or vegetable broth.
- Thukpa – A flavorful Tibetan noodle soup, customized with a variety of broth options.
- Curries – Indian specialties such as chicken masala and lamb biryani, brimming with traditional spices and slow-cooked depth.
During our visit, we sampled a variety of dishes: a half order of chicken momos, vegetable pakora, garlic naan, Tibetan bread, lamb makhani, chicken poleko, mango lassis and Nepali chiya.
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The chicken momos were pillowy and delicate, bursting with flavor. The vegetable pakora were perfectly crispy and served with delightful house-made tamarind and green mint chutneys. The lamb makhani featured a rich, creamy tomato-based sauce with undertones of onion, garlic, ginger, and warm spices.
The chicken poleko was a standout — marinated in yogurt, Himalayan herbs, and spices, then grilled and served with dal soup and basmati rice. It offered a flavor profile unlike anything else on the menu.
For drinks, the mango lassis were creamy and cooling, but it was the Nepali chiya—a traditional spiced milk tea—that made the biggest impression. Paired with the Tibetan bread, which was slightly sweet and pastry-like, it made for a memorable dessert experience.
Atmosphere and Ambiance
The restaurant’s interior is spacious, clean and filled with natural light. A striking wall mural of Mount Everest anchors the room, reinforcing the Himalayan theme and making diners feel like they’re pausing for a scenic meal during a high-altitude trek.
Prayer flags flutter gently at the entrance and exit, adding a colorful and festive touch. Outside, picnic tables are available for al fresco dining. Inside, soft instrumental music with cultural influences plays unobtrusively in the background, enhancing the dining experience without overpowering it.
The service is warm and attentive. Staff members are friendly, knowledgeable, and happy to explain the dishes to those new to Himalayan cuisine.
Final thoughts
Base Camp offers more than a meal — it provides a story-rich experience that transports diners halfway across the world. Whether you’re a fan of bold spices and comforting stews or simply enjoy discovering new cultures through food, this restaurant delivers something refreshingly different in the Ann Arbor dining scene.
For those seeking a culinary adventure rooted in tradition and hospitality, Base Camp is well worth the climb.
Donna Marie Iadipaolo is a writer, journalist, and State of Michigan certified teacher, since 1990. She has written for national publications like The Village Voice, Ear Magazine of New Music, Insurance & Technology, and TheStreet.
She is now writing locally for many publications, including Current Magazine, Ann Arbor Family, and the Ann Arbor Independent. Her undergraduate degree is from the University of Michigan, Ann Arbor, where she graduated with an honors bachelor’s degree and three teacher certificate majors: mathematics, social sciences, English. She also earned three graduate degrees in Master of Science, Master of Arts, and Education Specialist Degree.
