The Himalayan Kitchen Menu Prices Australia

Pokhara ko kukhura. Tender chicken pieces marinated in yoghurt enriched with cardamon, tomato and gently simmered in coconut milk.

Shakahari. A flavoured lentil dish with garlic, cumin and ginger. Served with spinach leaves.

Masu. A slow cooked lamb, pumpkin curry flavoured with the spice mix and fenugreek.

Steamed dumplings filled with chicken, herbs, served with a coriander and tomato achar (four pieces)

Bereco roti. Crispy rolls filled with chicken, herbs and vegetables (Three pieces)

Spiced potatoes, vegetables wrapped in pastry, served with a coriander and tomato pickle (two pieces)

Combination entree. A combination of momo, spring roll, sekewa, pakora, served with coriander, tomato pickle and raita (one piece of each)

Kukhura. Sekewa. Tender chicken pieces marinated with yoghurt a little ginger, garlic, cooked in the clay oven and served on a bed of salad accompanied with raita and hot tomato achar.

Chicken marinated with yoghurt, first grilled and then simmered in a tomato sauce.

Lamb pieces marinated with cardamom, cumin, ginger, garlic, lime juice and chilli, cooked in the clay oven. Served on a bed of salad accompanied with raita and hot tomato achar.

Water fish fillet pieces, simmered in coconut milk, enriched with basil, tomato and a little black pepper.

Prawns and chickpeas cooked in a traditional style of the Terai region with tomatoes, garlic, delicate spices and fresh coriander

Shakahari. Plump chickpeas, cubed potatoes, simmered in a tomato and garlic sauce. Garnished with coriander.

A freshly cooked vegetable curry, consisting of mainly green leafy vegetables, a little potato simmered with coconut milk, cumin and mustard seeds.

Butternut pumpkin lightly fried with mustard seeds, onion and lemon juice.

Bhat.

Roti-Clay Oven Cooked Bread with Garlic and Butter

Roti-Clay Oven Cooked Bread with Garlic

Moist coconut simmered with a little dried fruit, nuts and rosewater.