We have moved to 2400 Folsom St, for the rest of 2020. Same Chef, Same Menu.
We have moved to 2400 Folsom St, for the rest of 2020. Same Chef, Same Menu.
A homemade deep fried pastry stuffed with mildly spiced potatoes, green peas, and cumin—served with mint and tamarind sauce
Pork belly seasoned with chili powder, masala, and garlic ginger paste—served with tomato and pepper sauce
Crispy cauliflower tossed in a spicy homemade chili sauce
Chicken marinated in a ginger–garlic paste, garam masala, and roasted cumin —tossed in lemon and tomato sauce
Lamb marinated overnight and cooked medium rare in a tandoori oven, served with a drizzle of ginger honey sauce
Goat marinated over night, cooked in a traditional mud pot until tender
Chickpea battered kale with homemade yogurt, mint, and tamarind sauces— topped with tomatoes, onions, and potatoes—tangy and sweet
Chicken or paneer cooked with bell peppers, onions, fresh tomatoes, and soy sauce
Pan seared potatoes filled with the robust flavors of garam masala, tomato, and red chili powder—a little spicy
Shredded vegetables dipped in a spiced chickpea batter, fried, and served with homemade tamarind and mint sauce
Pan seared pork ribs tossed in a homemade red chili and tomato sauce
Tandoori marinated chicken, battered and fried—served with a spicy aioli
Introduced to Nepali cuisine by Tibetans who migrated to the mountains of Nepal, Momo has since evolved into a staple dish for Nepali culture and they are now considered a traditional delicacy in Nepal, Tibet, and Bhutan alike. *
Minced chicken with chives, garlic, and homemade momo masala, served with tomato and roasted soybean sauce
Minced vegetables mixed with chives, garlic, and homemade momo masala, served with tomato and roasted soybean sauce
Minced pork with chives, garlic, and homemade momo masala, served with tomato and roasted soybean sauce
Greens with balsamic vinaigrette, cherry tomatoes and Persian cucumbers
Slow cooked bone–in goat loaded with ginger, garlic, and cilantro
Sprouted mixed bean soup with fenugreek, tomato, and onion
Mixed greens, roasted walnut, fried paneer, bean sprouts, olive and garlic vinaigrette
Daal, meaning lentils, and Bhat, meaning rice, comprise the staples of this Nepali dish. Traditionally eaten twice a day on a large metal platter, pick your choice of protein which will be served with rice, black lentil soup, cauliflower, mustard greens, papad, aachar–fermented pickles, and homemade yogurt.
Used to prepare breads, a tandoor is also commonly used for preparing marinated meats or vegetables over a charcoal fire—marinated with ginger, garlic, coriander powder, cayenne pepper, and garam masala then served with fresh vegetables, lettuce salad, turmeric rice, and a homemade yogurt sauce.
Strips of chicken thighs cooked in a decadent cream sauce with home–roasted spices, a delightful treat.
Roasted spices, tomatoes, onion, ginger, garlic, and cilantro, this dish is reminiscent of the local restaurants that line the highways of Nepal.
Khichidi is Nepali comfort food that includes rice, lentils, and spices cooked together with ghee—homemade butter—and roasted cauliflower.
Diced jackfruit cooked with tomatoes, onion, garam masala, and mustard paste—a festive dish common to the Nepali flatlands.
Fresh okra sautéed with onion, chopped tomatoes, ginger garlic paste, and spices—simple and on point.
Rich and hearty whole lentils cooked with cream, tomato, onion, cumin, and roasted coriander.
Bone in goat from cooked with ginger, garlic, tomato, onion and garan masala .
Minced eggplant that is roasted in a tandoor fire and later cooked with cumin, coriander, turmeric, onion, and garlic
Yellow lentils cooked with garlic, red chilies, and cumin roasted in ghee—homemade butter.
Cauliflower, green peas, and potatoes cooked with spices in a tomato and onion sauce.
Chickpeas cooked with onion and cumin, as well as a paste of green chilis, ginger, garlic, and fresh cilantro—the bulk of the flavors comes from coriander, chili powder, and ground turmeric
Choose your base sauce and your choice of protein
Classic Nepali restaurant curry with an onion and tomato based sauce, flavored with ginger, garlic, tomato puree, chili peppers, and a variety of spices.
A creamy sauce with almond and cashew in a delicately balanced blend of spices with ginger and coriander—the sauce is mild, making it perfect for kids or those with sensitive palates.
Sour and spicy—this one is a blend of red chilies and tamarind that is cooked with coriander, cumin, turmeric, ginger, and garlic. Its a good blend of sweet and tangy with the potatoes being an added bonus.
Chicken
Tofu and Mixed Vegetable (V)........................................................
Lamb.....................................................................................................................
Tikka Masala is a universal crowd pleaser! Its flavor comes from a blend of aromatic spices, including coriander and lemon with its characteristic yellow color arising from the use of turmeric.
Chopped spinach and cooked with cream or coconut milk, this green sauce is also comprised of garlic, onion, and spices. It makes for a hearty and filling meal.
Long-grain rice (similar to basmati) flavored with homemade biryani masala and saffron. It is layered with meat, fish, or vegetables, cooked in a thick gravy and garnished with coconut flakes, cashew nuts, and raisins.
Paneer
Shrimp and Salmon................................................................................
*Can be made Vegan
Any Veg Curry can be made vegan