Everest on Grand, Saint Paul

The national foods of India, Nepal, and Tibet converge on a peak of flavor at Everest on Grand. In a dining room of vibrant reds and crisp, cool yellows, guests go beyond the familiar subcontinental fare of curry and naan. They might try such bite-sized delights as momo, a steamed dumpling filled with spices and chicken, pork, or yak meat. Other entrees come from farther climes, such as the ema datsi, a Bhutanese delicacy made with hot chilies and cheese. The fiery temperatures of the main courses are offset by the delicate sweetness of such desserts as mango ice cream, rice pudding, and gulab jamun, a sort of donut.