SPECIALITY
DISHES
N
E W A R I a n d N E P A L I D I S H E S
Naram
Khasi Ko Ledo:
lamb cooked in cashew nuts, light cream and spicey sauce
Chhuela:
barbecued lamb cubes marinated in mustard oil, green
onions, Himalayan spices, ginger and garlic
Momo:
minced lamb or vegetables mixed with Himalayan spices
wrapped in flour dough and steamed
Kwati:
thirteen varieties of sprouted beans in a spicy sauce
Gundruk:
sun dried mustard greens, cabbage, potato, whole garlic,
onion and tomato in thin sauce
Sekuwa:
meat marinated and barbecued in Tandoori oven
Aloo
Tama Bodi:
bamboo shoots, potatoes and black-eyed peas cooked in
a tomato and red onion sauce; a unique sour flavor
Sherpa
Aloo Tareko:
potatoes fried with whole cumin seeds; a high altitude
special
I
N D I A N D I S H E S
Tandoori
Chicken:
chicken marinated in yogurt, ginger, garlic and mixed
spices barbecued in Tandoori oven.
Samosa:
potato and pea mixture wrapped in dough and deep fried
Mixed
Vegetable Pokoras:
a
variety of fresh vegetable fritters
Nan:
leaf-shaped white bread baked in clay oven
Aloo
Kauli:
fresh cauliflower and potatoes cooked in mild spices
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