Roasted garlic hummus served with fresh tandoori baked naan.
Dahi Chaat Papri
A mouth-watering mixture of crisps, potatoes and chick peas in tamarind, mint sauce and yogurt.
All biryanis are served with raita. Biryani is basmati rice baked in a casserole covered with dough to seal the moisture and aroma of the spices.
Seasonal vegetables cooked with rice and a delicate blend of herbs.
Basmati rice cooked with marinated chicken, vegetables with a blend of herbs and spices.
Shahi Tandoor Se
Cooked in clay oven. Tandoor is a cylindrical clay oven. The heat for a tandoor is traditionally generated by a charcoal fire, thus exposing the food to live-fire, radiant heat cooking. Temperatures in a tandoor approach 480°C (900°F), and it is common for tandoor ovens to remain lit for long periods to maintain high cooking temperature.
Chicken with bone marinated in yogurt, ginger and freshly ground spices; skewered and grilled to perfection.
Boneless cubes of chicken marinated in yogurt, ginger and a freshly ground mixture of spices (garam masala).
MT. Everest Special
Spinach and cheese dumpling in a velvety tomato and onion sauce.
Shahi Malai Kofta
Homemade cottage cheese dumplings with dried fruits and nuts; simmered in a creamy onion sauce.
Bhancha Ghar (Nepali Kitchen)
The cuisine of himalayas with it's own culinary culture from different tradition and culture incorporating two culinary tradition of India and tibet. Nepali foods are simple and subtle in flavor, prepared using unique blend of spices.
Steamed dumplings filled with minced marinated in himalayan spices. Served with tomato and sesame chutney.
Noodles stir fried with julienne of seasonal vegetables in a blend of aromatic chefs special herbs.