From our kitchen in the Himalayas to your table.

Eight hand-folded dumplings, ginger-garlic filling, tomato-sesame achar.

Tandoori chicken simmered in silky tomato-butter makhani sauce.

Steamed momos swimming in warm, tangy sesame-tomato jhol broth.

Layered basmati, saffron, fried onion, raita on the side.

The Nepali classic: dal, bhat, tarkari, saag, achar, papad — refills on us.

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

Fried momos wok-tossed with peppers, onion and house chili sauce.

Char-grilled cottage cheese, peppers and onion, mint chutney.

Crisp rice crepe, spiced potato, sambar and coconut chutney.

Alphonso mango, house yogurt, a whisper of cardamom.