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.
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.
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.
At India Nepal Oven, owner and chef Chhiring Lakpa Lama fuses together South Asian influences to build a menu that equally and tastily represents the countries of India and Nepal. The restaurant's Nepalese specialties dazzle taste buds with diverse flavors found in the spiced lamb kebobs, chili with deep-fried chicken, and vegetable dumplings, which can be steamed, fried, or tossed as confetti at a vegetarian's birthday party. Of the Indian dishes, the chicken entrees are quite popular, including the spicy vindaloo prepared with potatoes and hot curry sauce. A vast selection of breads also garners popularity with the potato-stuffed alu paratha and the kabuli naan, which emerges out of a tandoori oven to surprise palates with a sweet cherry filling.