Taste of the Himalayas' chefs combine the international zest of Nepalese, Indian, and Tibetan spices with the homey flavors of locally sourced ingredients. They use free-range chicken or wild salmon to forge aromatic curries and tandoori-roasted entrees, as well as a selection of organic vegetables that rotates seasonally. In addition to praising the accessibility of the menu's southern Asian comfort foods, the Pacific Sun applauded the servers' dedication to creating a welcoming ambience, claiming, "it's as if you've come into their home for a meal."

This hominess lends warmth to the dining room's decidedly modern aesthetic, which includes large, oblong pendant lamps, dark-tile flooring, and burnt-orange walls with displays of unframed artwork. The open kitchen sits within full view of the main seating area, allowing diners to watch as the chefs plate orders and reenact the best scenes from Julia Child's autobiography.