Good Eats

Himalayan Kitchen @ SLC

We have some guests in SLC and anticipating many evenings of steaks, we decided on something more exotic – Nepalese and Indian cuisine in one location.

SLC has seen its influx of Nepalese immigrants, many of which are working as medical associated and nursing staff in local hospitals.  As the community gets bigger, the need for a local restaurant becomes apparent. Enter Himalayan Kitchen.

Appetisers

Papadum with mint sauce and onion chutney

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Papadum with mint sauce and onion chutney

Crispy thin lentil roasted wafers seasoned with cumin seeds and black pepper, served with mint sauce and onion chutney.

Vegetable pakora

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Vegetable pakora

Seasoned mixed vegetables dipped in homemade chickpea flour fritters and deep-fried golden brown.

Vegetable Samosa

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Vegetable Samosa

Potato, green peas and spices wrapped in homemade pastry dough and deep fried to golden perfection.

Paneer pakora

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Paneer pakora

Homemade cheese squares dipped in chickpea flour batter and deep fried; tender and crispy.

Chicken dum biryani and dal maharani

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Chicken dum biryani and dal maharani

Tiny brown lentils cooked with onion, tomato and homemade spices in a mild cumin and coriander sauce.

Imported basmati rice cooked with chicken breast, curry spices and nuts, served with raita, a tasty dip of cucumber, carrots and spices blended with fresh homemade yoghurt.

Aloo gobi and chicken tikka masala

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Aloo gobi and chicken tikka masala

Boneless chicken barbecued in tandoor oven, then cooked with onion, tomato, cashew nuts, cream and curry spices.

Cauliflower and potato cooked with onion, ginger, garlic, tomato and homemade spices.

Shrimp curry

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Shrimp curry

Traditional dish made with prawns, onion, garlic, ginger, tomato and homemade curry spices.

Bison momo

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Bison momo

Typical Nepali steamed dumplings mildly spiced with onion, ginger, garlic and spices served with homemade sesame seed sauce. Filling is very American – the lean and mean bison.

Nepali lamb curry

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Nepali lamb curry

Boneless lamb cooked with coconut milk, onion, tomato, cashew nuts and homemade curry spices.

Jackfruit curry

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Jackfruit curry

Chunks of jackfruits cooked in spices. I was surprised to find this dish here as jackfruit is a tropical fruit found in South East Asia. This dish was brought back to Nepal by the Gurkhas that have served in this region as hired armed forces by the Colonial masters. Since many countries in SEA has gained their independence, Singapore has still kept a contingent of Gurkhas militia and they have since naturalised as Singaporeans. This jackfruit curry was part of this legacy of serving in this part of the world.

Naan basket

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Naan basket

An assortment of garlic naan, roti, onion kulcha and aloo paratha. These breads were perfect to whopped up all those curries and sauces.

Kathmandu Tandoori platter

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Kathmandu Tandoori platter

In India, a popular method of baking, roasting and grilling is called tandoori, named after the tandoor (clay oven), which cooks all three ways simultaneously. Tandoor ovens were initially used for baking breads and later for meats. Bread dough was stretched, shaped and smacked onto the sides of the pit and baked in about five minutes. All tandoori meat dishes are first marinated in a special spiced yogurt marinade with a natural dye added to give the meat a strong aesthetic appeal with its bright red-orange color. This coloring distinguishes a tandoori dish from all others. Tandoori meats are generally very moist and tender with a distinctive earthy aroma absorbed by the clay lining of the oven.

A wonderful selection of

  • Tandoori chicken – chicken leg quarters marinated in yoghurt and spices, barbecued in tandoor oven.
  • Chicken Tikka – boneless chicken breasted marinated in yoghurt and spices, barbecued in tandoor oven.
  • Lamb Tikka – Tender chunks of lamb marinated in yoghurt and spices, barbecued in tandoor oven.
  • Prawn Tandoori – prawns marinated in yoghurt and spices, barbecued in tandoor oven.
  • Shish kebab – Mildly spiced minced lamb seasoned with chopped onions, herbs and spices, skewered and grilled sausage style.

Mango pudding

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Mango pudding

A dessert made from rich tang pulp, vanilla, milk and sugar served cold.

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Fine Nepalese

They were overwhelmed by the big group that we have. But the quality of the food was not diminished by the volume. Obviously they can whip out the portions as required, just the front office need to work on their coordinations.

Nevertheless, a very nice experience and an authentic Indian/Nepalese restaurant.

Himalayan Kitchen
360 S State St, Salt Lake City, Utah 84111
Tel : +1 801-856-2918

http://www.himalayankitchen.com

Date Visited : Jan 2020

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