Before food, people muffled stomachs’ grumbles by constantly wearing cummerbunds or teaching appendixes to loudly hum the hits of Captain & Tennille. Sate hunger without a soundtrack with today’s Groupon: for $15, you get $30 worth of Himalayan fare and drinks at Himalayan Restaurant's locations in Gurnee or Niles.
Trained in Nepal's capital city of Kathmandu, Himalayan Restaurant head chef Bishnu Subedi blends quality ingredients and exotic herbs and spices to craft an extensive menu of authentic Indian and Nepali cuisine. The shrimp vindaloo's Goan-style hot curry sauce ($14.95) ignites tongues, and navratan korma ($9.95) drenches veggies, cashews, and tomatoes in mild spiced gravy. The reshmi kebab’s boneless chunks of chicken ($12.95) marinate in sour cream and spices before a clay oven locks in flavor and hardens pinch pots made of curry paste with its high heat. Classic Nepali appetizers include char-broiled masala chicken wings ($6.96 for 10) and vegetable momo, a medley of marinated vegetables swathed in a steamed flour wrap ($6.95). To complete their meals, patrons can complement spiced dishes with bottles of red or white wine ($19+), Nepali herbal black tea ($2.75), or games of I Spy the bay leaf.
Menu items may vary by location.
Home cooking can be hard to find when home is on an entirely different continent. But the owners of Himalayan Restaurant knew how to bring the flavors of their South Asian home to Chicago. They sought out Chef Bishnu Subedi, who relies on his 12 years of experience as well as his training in a Kathmandu culinary school. Befitting the subcontinent’s rich and diverse history, Chef Subedi designs expansive menus, which embrace the Northern Indian, Nepalese, and Asian subcultures that define the region’s cuisines.
This cultural fusion is readily apparent in dishes such as the momos: steamed Nepalese-style dumplings that are typically stuffed with minced chicken or vegetables and served by street-food vendors throughout Nepal. Northern Indian flavors completely shine through on certain dishes, including the tandoori chicken, which marinates overnight in spiced yogurt before the chefs quickly barbecue the meat inside a traditional clay tandoor oven. House-made paneer cheese and fluffy naan also evoke the flavors of South Asia; the restaurant further embraces its cultural roots by serving Indian beers and water from melted Nepalese glaciers.