Everest Kitchen's chefs introduce Western palates to Nepalese and Tibetan flavors. They whisk diners to the streets of Nepal with their spiced chicken momo dumplings, which arrive covered in a tomato sauce, and prepare steaming bowls of thukpa, which Tibetans often enjoy on cold winter days. Other favorites include goat curry with Himalayan spices and skewers of clay oven-roasted chicken or lamb known as sekuwa.
Alongside these signature dishes, chefs also whip Indian standbys for those looking for a more familiar taste. Housemade paneer cheese comes smothered in a creamy tomato sauce, while roast chicken is marinated in yogurt and cooked in a clay oven. And, after dinner, milky gulab jamun and kulfee Indian ice cream cool tongues and offer a sweet contrast to all that spice.