Lick the Plate: Examine the culinary miracles of Everest Himalayan Cuisine

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With the addition of Everest Himalayan Delicacies to the downtown Encinitas cafe scene, it could be reported that we are shut to obtaining a total range of global eating selections in Encinitas alone.

And when it was sad to see Kim’s depart, Everest is a really worthy, family members-operated substitute serving up an genuine mix of Nepalese, Indian and Tibetan food stuff that I’ve grow to be rather fond of around the earlier week of sampling their delights.

From the appetizers, I experienced the Vegetable Samosa and Lamb Choila, both equally of which ended up delicious. The Daal is a gorgeous lentil-dependent soup that I relished extensively.

I’m a enormous admirer of Rooster Tandoori and theirs is awesome. This basic bone-in chicken dish is marinated in yogurt and spices then broiled in a tandoor oven and served with sauteed onions, cabbage and bell pepper. I like to coat it with or dip it in their mouth watering Raita yogurt-based mostly sauce.

All these dishes are most effective with a facet of Naan flatbread and all over again, get a couple of orders of Raita sauce to dip anything in.

The Rooster Momo dumplings with a Taj Mahal lager. Image by David Boylan

Their dumplings are known as Momo and I cherished the rooster version. All of this went excellent with a bottle of Taj Mahal lager and some Kheer (rice pudding) for dessert. I’ve been twice and approach on consuming my way by means of the complete menu, so I’ll report again on the relaxation of it in a month or so.

I required to know a lot more about the owner, Ishwari Pandey, so under are some highlights of our dialogue that will offer a great backstory on Everest. I’d highly advise it by the way.

LTP: Wherever are you from initially and what kind of foodstuff were you exposed to as a little one?

Ishwari: I am originally from Nepal. I was exposed to Nepalese, Indian and Tibetan food stuff like vegetable curry, hen curry, lamb and goat curry and momos with the finest spices and herbs, which are all quite wholesome.

LTP: What were being some of the finest dishes coming out of your parents’ kitchen?

Ishwari: For us, every little thing was the best because they cooked from their coronary heart. My parents taught me, “Be nutritious and do nutritious.” They used fewer salt, less oil, no MSG, and ready our foods clean. I relished their eggplant with potatoes, hen tikka masala, nawaratna korma, lamb korma, rack of lamb and their momos ended up the best .

LTP: How extensive have you been in the cafe business and how did you get into it?

Ishwari: When I arrived to the US, I was in the restaurant business for much more than 12 several years. We have a restaurant in Nepal Kathmandu Chahabel termed “Lumbini Tandoori “ and my sister and brother-in-legislation are nonetheless operating this organization and they are a constant inspiration.

LTP: How would you explain Himalayan cuisine? Is it a fusion of types or does it have its individual unique characteristics and dishes?

Ishwari: Everest Himalayan Delicacies has natural and organic spices and herbs which are bought straight from Nepal. Our food is equivalent to Indian foods, but the taste is a tiny various since of Himalayan Nepalese natural spices and herbs. Sure, it is a fusion of Nepali, Indian and Tibetan delicacies.

LTP: How are you liking the new spot on Coastline Freeway in the coronary heart of Encinitas?

Ishwari: To be truthful, I really like Encinitas, not only the spot but the persons are the best human beings in the planet. They are pretty sort, helpful, truthful, humble and religious. I utilized to have a restaurant in Encinitas. I can not go absent from the wonderful persons of Encinitas. I opt for Coastline Highway in the heart of Encinitas mainly because my wonderful shoppers can obtain me quickly and I can provide our balanced foodstuff to them. This is a terrific locale and we have a good deal of parking at the rear of the restaurant and outside dining to go with our carryout.

LTP: Are there other family associates included in the restaurant?

Ishwari: Certainly, this is a household-based restaurant. My brother Dipak is a vital player. He is not only the chef, I believe he is the best chef of this delicacies around. To be straightforward, when he starts off cooking, I experience hungry and that never ever occurred in my prior cafe. I welcome your readers to be sure to attempt Everest Himalayan Delicacies and review it to the other folks.

LTP: For people that have not experimented with Himalayan cuisine, what dishes would you recommend beginning with?

Ishwari: I would like to recommend the Nawaratan Korma, Aloo Bhanta, Rooster Tikka Masala, Lamb Korma, Lamb Curry, Salmon Tandoori, Rack of Lamb and Momos are the finest.

Get to Everest Himalayan Delicacies before long. You can find them at 745 S. Coastline Freeway 101, #103J, call 760-942-4816 or stop by

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