In Nepal, members of the Sherpa ethnic group have served as devout stewards of the Himalayas for centuries, living and working among the soaring altitudes of the range that includes Mount Everest. Their deep connection to the mountains—many peaks are considered sacred to Buddhists—has been cemented to the rest of the world by the Sherpas' unparalleled reputation as elite moutaineers and expert guides. Now, with the pioneering help of restaurants like Himalayan Sherpa House, the culture is building a name for itself as a culinary powerhouse, where influences from Nepal, India, and Tibet meet in flavorful harmony.

Meet the Hosts

The passionate team at Himalayan Sherpa House reflects this cultural heritage. Owner Ang Sherpa, for example, hails from the Everest region of Nepal and heads up this family-run operation. According to the Seattle Times, Chef Jangbu Sherpa has climbed Mount Everest 10 times without supplementary oxygen.

Three Culinary Traditions

• Nepal: Dal bhat is a traditional Nepali feast featuring lentil soup, basmati rice, naan, a vegetable side dish, and choice of meat.
• India: In the vindaloo, lamb, chicken, or seafood simmers in a spicy tomato-based sauce—though perhaps not as fiery as you'd find in southern India—while a touch of lemon complements the heat.
• Tibet: Chefs steam a platter full of momo, or dumplings, that are filled with savory chicken, beef, pork, or vegetables. They're served with freshly made chutney for dipping.