The culture of Tibet permeates every inch of Tibet's Restaurant & Bar, from the heaping plates of momo (handmade dumplings) to the decor, which includes a portrait of the Dalai Lama placed above a rock water fountain and a tree. Based around Buddhist philosophy in almost every way, the restaurant helps foster harmony and peace through its calming East Asian accents and hearty meals. These include thenthuk, a stew of veggies, potatoes, and housemade wheat dough cooked in broth, as well as tikka masala and curry steeped in tomato, garlic, ginger, and onion sauce.
A sleek, black elephant statue overlooks the dining room, its trunk raised in a silent trumpet of approval, or perhaps to catch whiffs of the fragrant Indian, Tibetan, and Indo-Nepalese foods filing out from the kitchen. Inside, surrounded by traditional tandoori clay ovens and simmering pots of lentils, a chef backed by 20 years of experience imbues each dish with a blend of traditional spices. He stuffs flaky, savory pastries known as chaat with beans, yogurt, and chutneys, and sprinkles pinches of curry powder into pans of lamb and vegetables. During lunchtime, waiters ferry massive trays of the chef's eats to the buffet, where diners can load plates with enough vegetable masala to make a perfect sauce-angel.
In Nepalese and Indian culture, cooking is an art form whose secrets are passed down from one generation to the next. This tradition comes to life in every bite at Yak and Yeti Restaurant & Event Center. Here, gurus teach their pupils to marinate tandoori dishes such as chicken kakhmal in just the right mix of yogurt, garlic, ginger, herbs, and spices before baking them in a traditional Punjabi clay oven. They also unlock the secrets of Tibetan flavors in the thukpa, a noodle dish made with fresh vegetables and fried meat, and the momo platters, filled with the country's dumplings and a homemade chutney.
The brewery, meanwhile, has its own traditions. Brewmaster Adam Draeger's award-winning elixirs play with beer's rich history. From a chai milk stout flavored with Yak and Yeti?s own blend of spices to the LoonyToon Tripel that gets its rich taste from a special strain of yeast, Draeger's brews incorporate influences from around the globe. And even the brewery itself is steeped in tradition: the former home has passed from family to family for generations, picking up stories, rumored ghosts, and obstinately squeaky floorboards along the way.
Everest Restaurant's menu melds both Nepali and Indian cuisine, highlighting dishes that can be enjoyed ? la carte or sampled in combinations from the lunchtime buffet. There are a few tandoori entrees, including a rack of lamb that marinates overnight while the restaurant is sleeping, and a variety of curries enhanced with traditional spices and chilies. There's also a substantial menu of vegetarian and vegan options such as the chana masala with chickpeas, tomato, and onion and the kaju matar paneer, which features homemade cheese steeped in cashew sauce.
The chefs at India Express have a few tricks up their sleeves. For starters, they often put their ingredients through more than one preparation method, yielding juicy and flavorful results. When it comes to chicken and duck, they often first get a dip in yogurt and spices before acquiring a delectable sear inside the restaurant’s blazing clay tandoor oven. For many recipes, lamb and shrimp complete the cooking process in a curry sauce or tomato cream sauce. It’s this care for the details—along with fluffy naan with a variety of stuffings—that make India Express’s food memorable. For convenience, the Indian restaurant also delivers to a number of Denver areas and its online ordering system is a swift alternative for people who have trouble dialing out on their hamburger phones.
Bombay Bowl's owner, Amar, says he "grew up in an East Indian kitchen," where he attentively learned his family's generations-old knowledge of the region's aromatic and salutary spices. Although his menu features the familiar combinations of turmeric, ginger, and coriander, he set out to infuse his Indian cuisine with a home-style casual, health-conscious environment. The cooks eschew trans fats and artificial flavorings, seeking out all-natural beef and chicken, chopping vibrant vegetables, and baking fresh naan in their kitchen instead. With these ingredients, diners can choose a bowl of long-grain basmati rice topped with meaty or vegetarian proteins, sauces, and chutneys. The chefs also whip up gluten-free and vegan options, accommodating virtually any diet.