From Our Editors
A native of Nepal, executive chef Tekman Tamang and his culinary gurus at Everest Grill use fresh ingredients to conjure the made-from-scratch Persian and Indian dishes on their vegetarian-friendly dinner menu. Start with a Persian appetizer such as panir-sabzi, in which a savory mélange of bulgur cheese, radishes, and scallions lounge on a bed of watercress ($8.95), or nosh on vegetable samosas stuffed with potatoes and peas ($3.95). A clay oven puts the finishing touches on tandoori chicken marinated for 24 hours in masala yogurt ($11.95), and the Kabab Koubideh's spiced veal kebabs silence grumbling stomachs before they blurt out their owners' ATM pin numbers ($13.95). Meatless munchers can dine on Everest Grill's vegetarian dishes, including saag paneer, in which homemade paneer cheese is tossed with spinach and spices ($11.95).