Himalayan Cuisine

Marinated and grilled chicken pieces using a traditional Himalayan method. The meat is enhanced by spices and served sautéed with herbs. A flavorful and slightly spicy starter.

Lamb pieces marinated with Himalayan spices, grilled then sautéed. The texture is tender and the flavors are rich in ginger and mustard oil. Served hot as a starter.

A fresh salad of crunchy vegetables and homemade Indian cheese (paneer). Dressed with a fragrant sesame sauce. Light and refreshing.

An assortment of vegetables fried in a chickpea flour batter. Crispy on the outside and tender on the inside. Ideal for sharing with chutney sauce.

Fresh preparation based on yogurt and small raw vegetables (cucumber, tomato). Perfect for soothing the palate after spicy dishes. Smooth texture and fresh taste.

Onion rings coated in spicy chickpea batter and fried. A classic crispy and golden starter. Tasty and slightly spicy.

Slices of eggplant dipped in a spicy batter and fried. Melting inside and crispy outside. A popular vegetarian starter.

Shrimp coated in a chickpea flour and spice batter, then fried. Delicate marine flavor enhanced by spices. To be enjoyed with a sauce.

Cubes of Indian fresh cheese (paneer) marinated and grilled in a tandoor oven with vegetables. Firm but melting texture, smoky and spicy taste. An excellent vegetarian alternative to meat.

Fried pastry turnovers stuffed with a mixture of spicy vegetables. Characteristic triangular shape, crispy and tasty. A classic of Indian cuisine.

Crispy turnovers stuffed with minced lamb and spices. Flavorful and rich in taste. Served hot.

Chicken thigh marinated in yogurt and red tandoori spices, then roasted in a clay oven. The meat is juicy with a distinctive smoky flavor. A must-have.

Boneless chicken breast pieces, marinated and grilled in a tandoor oven. Tender, boneless, and richly spiced. Easy to eat with fingers or bread.

Pieces of lamb marinated in a sauce with herbs and spices, then grilled. The meat is tender and infused with aromatic flavors. Served hot.

Minced lamb skewers mixed with herbs and spices, cooked in the tandoor. Soft texture and very fragrant taste. Sprinkled with a masala spice mix.

Salmon fillet marinated with Indian spices and cooked in a tandoor oven. The fish remains tender with a spicy, grilled crust. A marine variation of the classic tikka.

Large shrimp (prawns) marinated in saffron and spices, then grilled. Firm flesh and luxurious flavor. A refined seafood dish.

Soft Indian flatbread stuffed with melted cheese. Cooked against the walls of the tandoor oven. Very popular and gourmet.

Classic naan bread sprinkled with chopped garlic and cilantro. Very fragrant and tasty. Ideal for accompanying curries.

A gourmet combination of cheese and garlic naan. Rich in flavor. To be enjoyed hot.

The classic Indian bread, soft and light. Cooked in the tandoor. Serves as an edible utensil to pick up food.

Plain naan bread brushed with melted butter or ghee. Richer and softer than plain naan. Delicious on its own or as an accompaniment.

Sweet and savory naan bread stuffed with a mixture of dried fruits (raisins, coconut, almonds). A unique sweet flavor. Pairs well with spicy dishes.

Traditional whole wheat flatbread, more rustic than naan. Slightly firmer texture. Healthy and authentic.

Flaky flatbread rich in butter. Crispy and soft at the same time. Often eaten plain or with sauced dishes.

A special naan topped with cheese and a spicy mix of vegetables and herbs. Very tasty and spicy. A house specialty.

Rich and creamy chicken dish, blending Himalayan flavors and French cheese (Comté). Mild sauce with dried fruits. A unique sweet and savory mix.

Lamb version of the Sherpa dish, with a mild sauce with spices, dried fruits, and Comté cheese. Tender and rich. A fusion specialty.

Shrimp served in a creamy cheese sauce with Comté cheese and dried fruits. Mild and fragrant Himalayan flavors. Original and gourmet dish.

Chicken cooked in a fragrant green sauce of mint and cilantro, softened by coconut. Fresh and creamy. Lightly spiced.

Tender lamb served in a smooth green sauce made from fresh herbs and coconut milk. Distinctive mint and cilantro flavor. Mild and fragrant dish.

Shrimp curry in a green sauce (mint/cilantro) and coconut, with a touch of lemon. Fresh, tangy, and creamy. A balanced delight.

Grilled salmon served in the signature Everest sauce with herbs and coconut. The rich fish pairs well with the fresh sauce. Tasty and original.

Chicken sautéed with Timmur pepper (Nepalese Sichuan pepper). Citrusy and slightly numbing flavor typical of this spice. A dish with a strong character.

Lamb sautéed with vegetables and Timmur pepper. A unique taste experience thanks to Nepali spices. Spicy and aromatic.

Spicy chicken simmered with fresh vegetables and cilantro. A Nepali-style curry with robust flavors. Medium spicy.

Lamb dish in a spicy tomato sauce with peppers and onions. Rich and fragrant with cilantro. A comforting classic.

Sautéed shrimp with Gorkha spices, tomatoes, and lemon. A mix of spicy and tangy flavors. Served with crunchy vegetables.

Chicken in a creamy and aromatic sauce with mild spices (cardamom, cinnamon). Enriched with almond powder. Very mild and fragrant.

Lamb simmered in the rich and mild Annapurna sauce. Spices like cinnamon and anise add a sweet note. Velvety texture.

Very mild chicken curry with cream, almonds, and pistachios. Rich and smooth. Ideal for those who don't like chili.

Lamb in a creamy sauce with dried fruits (pistachio, almond). Mild but fragrant with Himalayan spices. A festive dish.

Chicken in coconut milk sauce flavored with mustard seeds and curry leaves. Southern inspiration, tropical and mild flavor. Fluid and rich texture.

Lamb simmered in a coconut-mustard sauce. Curry leaves add a distinctive aroma. Tender and flavorful.

Shrimp in a smooth coconut sauce with roasted spices. Mild and exotic. Pairs perfectly with rice.

The quintessential Nepali traditional plate (Thali) in a vegetarian version. Includes rice, lentil soup (Dal), vegetable curry, and side dishes. A complete and balanced meal.

The complete Nepali national meal. Rice served with lentil soup, a meat curry of your choice, and various side dishes. A true culinary immersion.

Steamed dumplings stuffed with spicy vegetables. Served with a special sauce (achar) for dipping. A very popular street food in Nepal.

Juicy dumplings stuffed with minced chicken and spices, steamed. Served with a spicy tomato and sesame sauce. To be eaten hot.

Stir-fried noodles in a wok with crunchy vegetables and spices. A simple, hearty, and tasty dish, of Tibetan/Chinese influence.

Stir-fried noodles with chicken and vegetables. Seasoned with Nepali spices and soy sauce. A complete and comforting dish.

Lamb version of Nepali stir-fried noodles. Lamb meat adds a rich flavor to the noodle dish. Served hot.

Stir-fried noodles with shrimp and vegetables. Lightly spicy and fragrant. An alternative to seafood for this classic dish.

The most famous curry dish: grilled chicken served in a creamy tomato and cream sauce. Mild, rich, and colorful. Loved by all.

Chicken simmered in a classic curry sauce with various spices. Balanced and authentic flavor. A standard of Indian cuisine.

Chicken sautéed with vegetables (peppers, onions) in a thick spicy sauce. Drier than other curries, with crunchy vegetables.

Chicken cooked in a very rich butter, tomato, and cream sauce. Mild and velvety, often garnished with almonds. A favorite for its sweetness.

A very mild white curry based on cream, cashews, or almonds. Mildly spiced, rich, and creamy. Suitable for delicate palates.

Chicken simmered in a green spinach sauce with spices. A nutritious and flavorful dish with an herbaceous touch.

Chicken in a rich and spicy sauce, typical of the Punjab region. Intense flavors of spices and chili. For lovers of spicy dishes.

A South Indian curry, spicy and colorful (red). Fragrant with mustard seeds and chili. Quite spicy.

The spiciest curry, originating from Goa. Very spicy vinegary sauce with potatoes. A challenge for thrill-seekers.

A Kashmiri classic. Tender lamb simmered in an aromatic red sauce (paprika, fennel). Rich, fragrant but not excessively spicy.

Lamb in a mild and rich creamy sauce with dried fruits. Velvety texture and delicate flavor. Very mildly spiced.

Pieces of pre-grilled lamb then served in a creamy and spicy tomato sauce. A mix of smoky and smooth flavors.

Lamb in a spicy South Indian sauce. Flavored with chili and mustard seeds. Intense flavor.

Very spicy lamb dish in the Goa style, served with potatoes. Spicy and tangy sauce. For those who like it hot.

Lamb cooked in the Punjabi style with a rich and very spicy sauce. Robust and spicy.

Lamb and spinach simmered together with spices. A dark green dish, rich in iron and flavor. The meat is very tender.

A flavorful mix of lamb and melting eggplant. Thick and rich sauce. An interesting combination of textures.

Large grilled shrimp served in a rich and creamy sauce. A mix of tomato and almonds for a mild and luxurious flavor.

Shrimp in a traditional curry sauce. Balanced and fragrant, neither too mild nor too strong. A classic seafood dish.

Shrimp in a creamy white sauce with dried fruits. Very mild and smooth. Ideal for a delicate meal.

Shrimp in a spicy South Indian sauce. Flavored with mustard seeds. For those who like spicy seafood.

Shrimp cooked with spinach and spices. A healthy dish with green and marine flavors.

Shrimp in a bright red, rich, and very spicy sauce. North Indian style with a lot of character.

Grilled salmon served in a spicy curry sauce. The fatty fish pairs well with the spices.

Grilled salmon topped with a mild and creamy korma sauce with dried fruits. Rich and delicate.

Salmon in a spicy Madras sauce. Mustard seeds and chili complement the fish's flavor.

Yellow lentil soup flavored with Jimbu, a rare aromatic herb from the Himalayas similar to chives and garlic. Authentic and comforting.

Sautéed potato dish with spices, notably Nepalese Timmur pepper. Unique and slightly spicy flavor.

Green vegetable dish (spinach) cooked with anise and spices. Simple, healthy, and fragrant.

Mixed seasonal vegetables in a curry sauce. A colorful and varied vegetarian dish.

Melting potatoes and spinach cooked together. A classic of North Indian cuisine. Dry or in sauce.

Yellow lentils simmered with spinach. A protein-rich, mild, and healthy dish.

Yellow lentil soup tempered (Tadka) with fried garlic, cumin, and chili. Very fragrant and comforting. To be eaten with rice.

Grilled paneer cheese cubes served in a creamy red masala sauce. The vegetarian equivalent of Chicken Tikka Masala.

Fresh cheese (paneer) in a thick spinach and spice sauce. An iconic vegetarian dish, green and creamy.

Paneer cheese in a rich, mild, and creamy royal (Shahi) sauce with dried fruits. A very mild festive dish.

Simple and family-style potato and pea curry in a spicy tomato sauce.

Variation of Aloo Mattar with added mushrooms. Mix of vegetable textures and flavors.

Paneer cheese and peas in a creamy tomato sauce. A North Indian vegetarian classic.

Grilled eggplant caviar (smoky taste) cooked with tomatoes, onions, and spices. Melting texture like a thick puree.

Mixed vegetables in a white, sweet and creamy sauce with dried fruits. Very delicate.

Festive basmati rice dish cooked in layers with chicken and aromatic spices. Garnished with dried fruits. A complete and very fragrant meal.

Lamb Biryani. Saffron rice and tender meat mixed with spices and dried fruits. Rich and flavorful.

Seafood Biryani. Shrimp and basmati rice cooked together with aromatics.

Vegetarian version of Biryani with various vegetables, dried fruits, and spices. Colorful and fragrant.

Long-grain basmati rice, steamed. Light and fragrant, an ideal accompaniment.

Yellow saffron-colored and fragrant basmati rice. Adds a festive touch.

Stir-fried rice with peas and vegetables. A more substantial accompaniment than plain rice.

Rice with peas and mushrooms. Forest flavor.

Basmati rice cooked with Biryani spices, but without meat or main vegetables. Very aromatic.

Sweet and savory pilaf rice with dried fruits (raisins, nuts). A Kashmiri specialty, rich and delicious.

Dense and creamy traditional Indian ice cream, made from reduced milk. Flavored with pistachio or mango. Rich texture without ice crystals.

Refreshing ice creams or sorbets. Choice of exotic or classic flavors.

Dessert made from semolina toasted in butter (ghee), sweetened and flavored. Granular and soft texture. Served hot.

Traditional Indian rice pudding, slow-cooked with milk, sugar, and spices (cardamom). Smooth and mild.

Cup of fresh cut fruits. Light and vitamin-rich to finish the meal.

Fried milk dough balls soaked in a hot, fragrant sugar syrup (here orange). Very sweet, spongy, and melting.

Hot dessert made from grated carrots cooked slowly in milk and sugar. Rich, sweet, and garnished with dried fruits.

Traditional Indian/Nepali drink made from beaten yogurt. Smooth texture similar to a smoothie. Can be sweet, salty, or fruit-flavored.