Nepalese restaurants are often peaceful and full of a loving warmth--even with the snow-capped Himalayas, the love covers the walls as paintings depicting the soul of Nepal; Nepali dancing, pastoral valleys, the Swayambhunath Stupa, and intrepid sherpas with the everpresent peaks floating in the background on clouds that are, presumably, the floor of heaven. There is an easier way to reach heaven than on the back of a yak, and that is with a cup of Nepali chai.

And it's even easier when served with a plate of chilli chicken momos, fried with sweet onions and peppers and liberally sprinkled with coriander. But it's once you're in the heave of Taste of Himalayas that you're served the chicken choila, a tandoor-cooked chicken with pickling spices--a secret masala blend imported exclusively from Nepal--and garnished with raw onion, tomato, and coriander. After a squeeze of lime, the dish bursts with flavour while the spices sashay over your palette. Consider the secret masala blend, also present in the tea, your sherpa to a new height when chef Rajev serves, in a silver dish, a little taste of the Himalayas.

Visitor Services & Travel Info

Subscribe To Our Newsletter

Submit Your Event

Sign Up to Become a Partner

Subscribe to our Newsletter

Subscribe To Our Newsletter