From our kitchen in the Himalayas to your table.

Eight dumplings folded by hand each morning, ginger-garlic chicken, tomato-sesame achar.

Tandoori chicken simmered low in a silky tomato-butter makhani — the table favorite.

Steamed momos bathing in a warm, tangy sesame-tomato jhol — the family recipe.

Basmati layered with saffron and fried onion, cooled raita on the side.

The Nepali classic — dal, bhat, tarkari, saag, achar and papad. Refills on us.

Yogurt-marinated half chicken, charred in the clay tandoor.

Fried momos tossed in the wok with peppers, onion and our house chili sauce.

Char-grilled paneer with peppers and onion, cooling mint chutney alongside.

A crisp rice crepe folded over spiced potato, with sambar and coconut chutney.

Alphonso mango blended with our house yogurt and a whisper of cardamom.