Carrot, cucumber, and black salt stirred in yogurt.

Thin lentil crisp. Served with mint and tamarind chutney.

Sweet mango cooked in spices.

Creamy king curd with a caramalized sugar crust, cardamorn, pistachio and rose petals

Traditional yomari finished with rich chocolate drizzle.

Warm gulab jamun with vanilla ice-cream. sweet syrup, pistachios, and coconut powder.

Creamy cheesecake infused with rasmalai flavor topped with pistachios and a soft rasmalai finish.

Slow-cooked basmati rice pudding infused with saffron, cardamon, almonds, pistachio and rose petals

Crispy cauliflower florets tossed with bell peppers, onion, and tomato in a spicy chili sauce.

Boneless chicken breast marinated in mustard oil and Himalayan spices, char-grilled and served warm.

A traditional Newari platter with beaten rice, roasted chicken, smoked fish, boiled fried egg, edamame, potato pickle, and fresh ginger.

Dried buffalo meat tossed with roasted soybeans, puffed rice, onion, ginger, garlic, and Himalayan spices.

Dried goat meat tossed with roasted soybeans, puffed rice, onion, ginger, garlic, and Himalayan spices.

Nepali-style grilled pork marinated with traditional spices.

Crispy potatoes seasoned with garlic, fresh cilantro, jimbu, lemon, and Himalayan spices.

Roasted soybeans mixed with ginger, garlic, green chili, red chili, lemon, green onion, cilantro, and Sichuan pepper.

A spicy and tangy mix of puffed rice, fresh vegetables, boiled potato, mustard oil, lemon juice, and spices.

Onion, potato, and cabbage fritters in lentil batter, deep-fried and served with red sauce.

Two crisp pastries filled with potatoes and green peas. (Mint sauce is not vegan)

Crispy chicken stir-fried with bell peppers, onion, and tomato in a spicy chili sauce.

Cottage cheese stir-fried with bell peppers, onion, and tomato in a spicy chili sauce.

Goat offal marinated and sauteed with special herbs and spices.

Diced cucumber, red onion, and bell pepper tossed with olive oil, vinegar, and chaat masala.

Traditional Tibetan noodle soup with vegetables and flat stretched noodles.

Seasoned lentil soup.

A fresh Himalayan-inspired bowl with quinoa, greens, chickpeas, avocado, edamame, vegetables, seeds, and timur-citrus dressing.

Boneless chicken marinated in spices and baked in Tandoor (clay oven). Served with Basmati Rice.

Half Chicken (Leg & Breast) marinated in spices and baked in Tandoor (Clay oven). Served with Basmati Rice.

Jumbo shrimps marinated in honey mustard and cooked in Tandoor. Served with Basmati Rice.

Lamb cubes marinated in yogurt, herbs and spices, grilled in Tandoor sautéed in pan before serving. Served with Basmati Rice.

Lamb chop marinated overnight in yogurt and spices and cooked in Tandoor. Served with Basmati Rice.

Fillet of salmon delicately marinated in fresh herbs and cooked in tandoor. Served with Basmati Rice.

Chicken cooked with bold spices and gentle flavors in a delicate combination of tomatoes, cream and butter finished with cream.

Fiery spicy dish. Tomato Onion based gravy cooked well with Kashmiri red chili, cumin, mustard, ginger, spices and vinegar. Vindaloo is the most popular dish in the region of GOA. It has Portuguese origin. (Very Spicy Dish: Remember, you can always choose the degree of the spiciness of your dish. Let your server know, if you would like your dishes to be mild, medium or hot!)

Thick mild cream and nut based sauce cooked with fenugreek, cumin, ginger/garlic , herbs and spices.

Chopped Spinach cooked with onion, fenugreek, cumin, ginger/garlic, herbs and spices.

Thick Onion and tomato based sauce cooked well with onion, bell peppers and spices.

Mixture of barbecue chicken and lamb cooked with tomatos, bell peppers and coriander leaves, moderately spiced and tossed with red. (Spicy Dish: Remember, you can always choose the degree of the spiciness of your dish. Let your server know, if you would like your dishes to be mild, medium or hot!)

A traditional lamb stewed with chopped onions, tomatoes and fresh ground spices and yogurt. Originally from KASHMIR (Northern region of INDIA). (Spicy Dish: Remember, you can always choose the degree of the spiciness of your dish. Let your server know, if you would like your dishes to be mild, medium or hot!)

Fresh cauliflower and potatoes pan-fried with herbs and spices.

Potatoes, bamboo shoots, and black-eyed peas cooked with mountain spices.

Chickpeas cooked with onion, tomato, and a richly spiced onion gravy.

Black lentils slow-cooked with spices and finished with ghee.

Cottage cheese simmered in a house tikka masala sauce.

Yellow lentils tempered with onion, tomato, and red chili.

Seasonal mixed vegetables cooked in a creamy nut-based gravy with fenugreek leaves.

Eggplant simmered in a pickle-spiced onion, tomato, ginger, and garlic gravy.

Pastry filled with potatoes, cauliflower, green peas, cheese, and nuts, served in a creamy cashew sauce and topped with almonds and cherry.

Mushrooms and green peas cooked in a tomato and cream sauce.

Fresh okra sautéed with ginger, garlic, onion, peppers, and tomato.

Spinach cooked with cubes of cottage cheese and finished with chopped ginger.

Green peas and cottage cheese cooked with onion, tomato, and cream sauce.

Onion, Tomato based sauce cooked with roasted cumin, coriander, cilantro and green onion.

Tender bone in goat sautéed in ginger and garlic, marinated in himalayan spices, cooked well in mild tomato and onion sauce. (Spicy Dish: Remember, you can always choose the degree of the spiciness of your dish. Let your server know, if you would like your dishes to be mild, medium or hot!)

Dhindo, Mula ko Achar (Radish Pickle), Gundruk Sadeko ( Pickle of fermented leafy vegetable), Golveda ko Choop( Tomato Pickle), Rayo Ko Saag ( Mustard Greens) and your choice of GHUNDRUK KO JHOL ( Curry of Fermented leafy vegetables), Khkhura ko Jhol ( Chicken Curry), Khasi ko Jhol (Goat Curry) or Machha Ko Jhol (Fish Curry)

Rice, mas ko daal (black lentils), rayo saag(green mustard), mula ko achar(radish pickle), gundruk ko achar(pickle of fermented leafy vegetable)( choice of curry vegetable of the day or khasi ko tarkari (goat curry) or kukhura ko tarkari(chicken curry)

Traditional dumplings filled with vegetables, chicken or pork and served with Nepalese chutney.

Dumplings filled with minced goat or buffalo, season with Napali spices, and served with Nepalese chutney.

Dumplings stuffed with cabbage, plant based meat, and Nepali spices, served with Nepalese chutney.

Stir-fried noodles with onion, carrot, cabbage, and herbs

Stir-fried noodles with chicken, onion, carrot, cabbage, and herbs

Basmati rice, mildly spiced with traditional herbs, nuts, raisins, butter dressed with fried onion and served with raita. Only veggies, for meat addition please check our modifiers! (Spicy Dish: Remember, you can always choose the degree of the spiciness of your dish. Let your server know, if you would like your dishes to be mild, medium or hot!)

Butter, spiced chicken, lamb, shrimp and mixed vegetables, nuts, raisins, cooked in biryani, served with raita.

Whole wheat bread. (No Gluten-Free)

Whole wheat multi layered bread. (No Gluten-Free)