Base camp

Pan seared pork ribs tossed and cooked in a tangy homemade red chili and tomato sauce.

Boneless goat marinated overnight and cooked with a special blend of spices in an earthen pot until tender.

Chickpea battered cauliflower fried with sesame seed and curry leaves.

Potato patties made with seasoned potatoes, cumin, and coriander—served with a side of yellow beans.

Tail on shrimp cooked in a creamy tikka sauce.

Potato croquettes, well spiced and served with a cilantro aioli.

Chickpea battered mushrooms with tomatoes, bell pepper, onion, ginger, and garlic.

Rice-four crepe, minced chicken, onions, egg, chilis, and a variety of spices.

Tibetan pies filled with minced chicken, chives, onions, and ginger garlic paste—served with homemade chunky tomato sauce.

Chickpea battered kale with chopped red onion, tomatoes, and potatoes—tossed with a mint, tamarind, and yogurt sauce.

Grilled pork, lightly marinated— served with fermented bamboo shoot and tomato sauce.

Fried chickpea battered fritters with red onion, shishito peppers, and cilantro.

Battered and fried tandoori marinated chicken—served with spicy a aioli.

Minced pork, cilantro, onion, garlic, and garam masala— served with roasted tomato and soybean sauce.

Minced chicken, chives, onion, and sesame oil— served with roasted tomato and soybean sauce.

Potatoes, mozzarella cheese, white pepper, chives, and salt— served with roasted tomato and soybean sauce.

Finely chopped zucchini, cabbage, spinach, and onion— served with roasted tomato and soybean sauce.

A long-grain rice, similar to basmati, favored with homemade biryani masala and cashew nut. Choice of Chicken, shrimp, lamb or paneer.

Meat marinated overnight with homemade roasted sekuwa masala, cumin, coriander, nutmeg, ginger, garlic powder, and pepper. This dish is served with grilled seasonal veggies and turmeric butter rice. Choice of chicken, shrimp, vegetable or lamb.

Nepali comfort food, this dish is perfect for someone looking for a wholesome easily digestible meal. Rice, lentils, and homemade spices cooked together with ghee—a homemade butter—and roasted cauliflower.

Mango, organic arugula, garlic vinaigrette and avocado.

Deliciously creamy sauce with a balanced blend of homemade spices, ginger, and coriander. The sauce is mild making it perfect for kids or for those who do not want their curries to be too spicy. Choice of chicken, shrimp, lamb, paneer or vegan.

Sauteed okra with chopped onions and tomato sauce, seasoned with ginger and garlic.

Sauteed okra with chopped onions and tomato sauce, seasoned with ginger and garlic.

Sauteed okra with chopped onions and tomato sauce, seasoned with ginger and garlic.

Yellow lentils cooked with garlic, red chilies, and cumin roasted with ghee—homemade butter.

Slow cooked pork with roasted garam masala, tomato, onion, and ginger garlic paste—sour and savory.

Caulifower and green peas cooked in a tomato based sauce with onion, roasted cumin, and coriander.

House chicken curry cooked with homemade yogurt, roasted spices, ginger garlic paste, onion gravy, and potato.

Paneer—cow cheese—is cooked with green peas in a savory tomato and onion gravy.

Asian eggplant cooked with potato, ginger garlic paste, onion, and roasted spices with potatoes.

Black chickpeas and pumpkin cooked with a house blend spice and chipotle chili—mostly eaten during fasting and after sunset.

Slow cooked bone-in goat loaded with ginger, garlic, and cilantro.

Persian cucumber, cherry tomatoes, paneer and fresh lime.

Organic greens tossed with olive oil.

Organic spinach sauteed with ginger and red chili.

Organic broccoli with roasted garlic.

Plain roti cooked in pan with a light salt seasoning.

Gluten - free. Pan-seared pork ribs tossed and cooked in a tangy homemade red chili and tomato sauce.

Gluten - free. Tail on shrimp cooked in a creamy tikka sauce.

Tibetan pies filled with minced chicken, chives, onions, and ginger garlic paste. Served with homemade chunky tomato sauce.

Vegan. Potato patties made with seasoned potatoes, cumin, and coriander. Served with a side of yellow beans.

Vegan and gluten - free. Potato croquettes, well spiced. Served with cilantro aioli.

Gluten - free. Chickpea battered kale with chopped red onion, tomatoes, and potatoes. Tossed with mint tamarind, and yogurt sauce.

Lamb minced with garam masala, cilantro, mint and seasonings—cooked in a tandoor, served with shaved cabbage and mint sauce

Fried chickpea battered fritters with red onion, shishito peppers, and cilantro

Battered and fried tandoori marinated chicken—served with spicy a aioli

Aloo Dum .....................10 Pan seared potatoes filled with the robust flavor of garam masala, tomato, and red chili powder—spicy

Rice-floor crepe, minced chicken, onions, egg, chili and a variety of spices.

Chickpea battered mushrooms with tomatoes, bell pepper, onions, ginger and garlic

5 Pieces. Minced pork, cilantro, onion, garlic, and garam masala. Served with tomato and cilantro sauce.

5 Pieces. Potatoes, mozzarella cheese, white pepper, chives, and salt. Served with cilantro and sesame sauce.

5 Pieces. Finely chopped zucchini, cabbage, spinach, and onion. Served with roasted tomato and soybean sauce.

Cooked with beans sprouts, broccoli, and crunchy snap peas.

Cooked with beans sprouts, broccoli, and crunchy snap peas.

Vegan. Cooked with beans sprouts, broccoli, and crunchy snap peas.

Gluten - free. Along - grain rice, similar to basmati, flavored with homemade biryani masala, and cashew nut.

Gluten - free. Meat marinated overnight with homemade roasted sekuwa masala, cumin, coriander, nutmeg, ginger, garlic powder, and pepper. This dish is served with grilled seasonal veggies and turmeric butter rice.

Gluten - free. Deliciously creamy sauce with a balanced blend of homemade spices, ginger, and coriander. The sauce is mild making it perfect for kids or for those who do not want their curries to be too spicy.

Gluten - free. Yellow lentils cooked with garlic, red chilies, and cumin roasted with ghee - homemade butter.

Gluten - free. Slow - cooked pork with roasted garam masala, tomato, onion, and ginger garlic paste sour and savory.

Gluten - free. Paneer - cow cheese - is cooked with green peas in a savory tomato and onion gravy.

Vegan and gluten free. Asian eggplant cooked with potato, ginger garlic paste, onion, and roasted spices with potatoes.

Vegan and gluten free. Black chickpeas and pumpkin cooked with a house blend spice and chipotle chili - mostly eaten during fasting and after sunset.

Sautéed Okra with chicken, ginger garlic paste, cumin, chopped onion and tomato paste.

Sautéed okra with lamb, ginger garlic paste, cumin, chopped onion and tomato paste.

Sautéed okra with chopped onions and tomato sauce, seasoned with ginger and garlic

Vegan and gluten free. Organic spinach sauteed with ginger and red chili.

Vegan and gluten free. Organic broccoli with roasted garlic.

Vegan and gluten free. Organic greens tossed with olive oil.

Vegan.

Vegan.

Persian cucumber, cherry tomatoes, paneer and fresh lime

Homemade fresh mango lassi 12oz.

Sprite - cane sugar 250 ml.

250 ml.

Chickpea battered cauliflower fried with sesame seed and curry leaves.

Braised baby back ribs cooked with garlic later tossed tamarind and tomato sauce.

Potato patties made with seasoned potatoes, cumin, and coriander-served with a side of yellow beans.

Chickpea battered mushrooms with tomatoes, bell pepper, onion, ginger, and garlic.

Rice-flour crepe, minced chicken, onions, egg, chilis, and a variety of spices.

Tibetan pies filled with minced chicken, chives, onions, and ginger garlic paste-served with homemade chunky tomato sauce.

Chickpea battered kale with chopped red onion, tomatoes, and potatoes tossed with a mint, tamarind, and yogurt sauce.

Potato croquettes, well spiced and served with a cilantro aioli.

Battered and fried tandoori marinated chicken served with spicy aioli.

Marinated pork grilled and served with a fermented bamboo shoot sauce.

5 pieces. Minced pork, cilantro, onion, garlic, and garam masala-served with tomato and cilantro sauce. Momo’s were brought into Nepal by Tibetan traders and they are now one of the nation’s most popular dishes. Family and friends often gather to spend a leisurely time together preparing these bite-size dumplings.

5 pieces. Minced chicken, chives, onion, and sesame oil-served with roasted tomato and soybean sauce. Momo’s were brought into Nepal by Tibetan traders and they are now one of the nation’s most popular dishes. Family and friends often gather to spend a leisurely time together preparing these bite-size dumplings.

5 pieces. Potatoes, mozzarella cheese, white pepper, chives, and salt- served with cilantro and sesame sauce. Momo’s were brought into Nepal by Tibetan traders and they are now one of the nation’s most popular dishes. Family and friends often gather to spend a leisurely time together preparing these bite-size dumplings.

5 pieces. Finely chopped zucchini, cabbage, spinach, and onion- served with roasted tomato and soybean sauce. Momo’s were brought into Nepal by Tibetan traders and they are now one of the nation’s most popular dishes. Family and friends often gather to spend a leisurely time together preparing these bite-size dumplings.

Chargrilled skewer marinated overnight and served with seasoned puffed rice. All along the highways of Nepal, you will see little huts and shops selling these fun-to-eat snacks.

A long-grain rice, similar to basmati, and favored with homemade biryani masala and cashew nut.

Stir-fried noodles cooked with sprouted beans, light vegetables, soy sauce, and your choice of protein.

Nepali comfort food, this dish is perfect for someone looking for a wholesome easily digestible meal. Rice, lentils, and homemade spices cooked together with ghee- a homemade butter- and roasted cauliflower.

Deliciously creamy sauce with a balanced blend of homemade spices, ginger, and coriander. The sauce is mild making it perfect for kids or for those who do not want their curries to be too spicy. Nepali people eat daal bhat tarkari twice each day for lunch and dinner- daal translated as “lentil”, bhaat meaning “rice”, and tarkari meaning “curries”. Our curries a la carte are the tarkari that is served with daal bhat and they embody the simplicity of Nepali cuisine.

Yellow lentils cooked with garlic, red chilies, and cumin roasted with ghee- homemade butter. Nepali people eat daal bhat tarkari twice each day for lunch and dinner- daal translated as “lentil”, bhaat meaning “rice”, and tarkari meaning “curries”. Our curries a la carte are the tarkari that is served with daal bhat and they embody the simplicity of nepali cuisine.

House chicken curry cooked with homemade yogurt, roasted spices, ginger garlic paste, onion gravy, and potato. Nepali people eat daal bhat tarkari twice each day for lunch and dinner- daal translated as “lentil”, bhaat meaning “rice”, and tarkari meaning “curries”. Our curries a la carte are the tarkari that is served with daal bhat and they embody the simplicity of nepali cuisine.

Slow-cooked pork with roasted garam masala, tomato, onion, and ginger garlic paste- sour and savory. Nepali people eat daal bhat tarkari twice each day for lunch and dinner- daal translated as “lentil”, bhaat meaning “rice”, and tarkari meaning “curries”. Our curries a la carte are the tarkari that is served with daal bhat and they embody the simplicity of nepali cuisine.

Paneer-cow cheese- is cooked with green peas in a savory tomato and onion gravy. Nepali people eat daal bhat tarkari twice each day for lunch and dinner- daal translated as “lentil”, bhaat meaning “rice”, and tarkari meaning “curries”. Our curries a la carte are the tarkari that is served with daal bhat and they embody the simplicity of Nepali cuisine.

Asian eggplant cooked with potato, ginger garlic paste, onion, and roasted spices with potatoes. Nepali people eat daal bhat tarkari twice each day for lunch and dinner- daal translated as “lentil”, bhaat meaning “rice”, and tarkari meaning “curries”. Our curries a la carte are the tarkari that is served with daal bhat and they embody the simplicity of Nepali cuisine.

Black chickpeas and pumpkin cooked with a house blend spice and chipotle chili- mostly eaten during fasting and after sunset. Nepali people eat daal bhat tarkari twice each day for lunch and dinner- daal translated as “lentil”, bhaat meaning “rice”, and tarkari meaning “curries”. Our curries a la carte are the tarkari that is served with daal bhat and they embody the simplicity of Nepali cuisine.

Cauliflower and green peas cooked in a tomato based sauce with onion, roasted cumin and coriander.

Sautéed Okra with tomato sauce, seasoned with ginger and garlic powders.

Organic spinach sautéed with ginger and red pepper

Persian cucumbers, cherry tomatoes, paneer and fresh lime with toss of olive oil.

Organic broccoli with roasted garlic.

Organic greens tossed with olive oil.

Pain roti cooked in a pan with light salted seasoning.

Choose your refreshment.

Homemade mago lassi.

Homemade mango Tapioca pudding. Served in a 16oz mason jar.

Chickpea battered cauliflower fried with sesame seed and curry leaves.

Braised baby back ribs cooked with garlic later tossed tamarind and tomato sauce.

Potato patties made with seasoned potatoes, cumin, and coriander-served with a side of yellow beans.

Chickpea battered mushrooms with tomatoes, bell pepper, onion, ginger, and garlic.

Rice-flour crepe, minced chicken, onions, egg, chilis, and a variety of spices.

Tibetan pies filled with minced chicken, chives, onions, and ginger garlic paste-served with homemade chunky tomato sauce.

Chickpea battered kale with chopped red onion, tomatoes, and potatoes tossed with a mint, tamarind, and yogurt sauce.

Potato croquettes, well spiced and served with a cilantro aioli.

Battered and fried tandoori marinated chicken served with spicy aioli.

Marinated pork grilled and served with a fermented bamboo shoot sauce.

5 pieces. Minced pork, cilantro, onion, garlic, and garam masala-served with tomato and cilantro sauce. Momo’s were brought into Nepal by Tibetan traders and they are now one of the nation’s most popular dishes. Family and friends often gather to spend a leisurely time together preparing these bite-size dumplings.

5 pieces. Minced chicken, chives, onion, and sesame oil-served with roasted tomato and soybean sauce. Momo’s were brought into Nepal by Tibetan traders and they are now one of the nation’s most popular dishes. Family and friends often gather to spend a leisurely time together preparing these bite-size dumplings.

5 pieces. Potatoes, mozzarella cheese, white pepper, chives, and salt- served with cilantro and sesame sauce. Momo’s were brought into Nepal by Tibetan traders and they are now one of the nation’s most popular dishes. Family and friends often gather to spend a leisurely time together preparing these bite-size dumplings.

5 pieces. Finely chopped zucchini, cabbage, spinach, and onion- served with roasted tomato and soybean sauce. Momo’s were brought into Nepal by Tibetan traders and they are now one of the nation’s most popular dishes. Family and friends often gather to spend a leisurely time together preparing these bite-size dumplings.

Chargrilled skewer marinated overnight and served with seasoned puffed rice. All along the highways of Nepal, you will see little huts and shops selling these fun-to-eat snacks.

A long-grain rice, similar to basmati, and favored with homemade biryani masala and cashew nut.

Stir-fried noodles cooked with sprouted beans, light vegetables, soy sauce, and your choice of protein.

Nepali comfort food, this dish is perfect for someone looking for a wholesome easily digestible meal. Rice, lentils, and homemade spices cooked together with ghee- a homemade butter- and roasted cauliflower.

Deliciously creamy sauce with a balanced blend of homemade spices, ginger, and coriander. The sauce is mild making it perfect for kids or for those who do not want their curries to be too spicy. Nepali people eat daal bhat tarkari twice each day for lunch and dinner- daal translated as “lentil”, bhaat meaning “rice”, and tarkari meaning “curries”. Our curries a la carte are the tarkari that is served with daal bhat and they embody the simplicity of Nepali cuisine.

Yellow lentils cooked with garlic, red chilies, and cumin roasted with ghee- homemade butter. Nepali people eat daal bhat tarkari twice each day for lunch and dinner- daal translated as “lentil”, bhaat meaning “rice”, and tarkari meaning “curries”. Our curries a la carte are the tarkari that is served with daal bhat and they embody the simplicity of nepali cuisine.

House chicken curry cooked with homemade yogurt, roasted spices, ginger garlic paste, onion gravy, and potato. Nepali people eat daal bhat tarkari twice each day for lunch and dinner- daal translated as “lentil”, bhaat meaning “rice”, and tarkari meaning “curries”. Our curries a la carte are the tarkari that is served with daal bhat and they embody the simplicity of nepali cuisine.

Slow-cooked pork with roasted garam masala, tomato, onion, and ginger garlic paste- sour and savory. Nepali people eat daal bhat tarkari twice each day for lunch and dinner- daal translated as “lentil”, bhaat meaning “rice”, and tarkari meaning “curries”. Our curries a la carte are the tarkari that is served with daal bhat and they embody the simplicity of nepali cuisine.

Paneer-cow cheese- is cooked with green peas in a savory tomato and onion gravy. Nepali people eat daal bhat tarkari twice each day for lunch and dinner- daal translated as “lentil”, bhaat meaning “rice”, and tarkari meaning “curries”. Our curries a la carte are the tarkari that is served with daal bhat and they embody the simplicity of Nepali cuisine.

Asian eggplant cooked with potato, ginger garlic paste, onion, and roasted spices with potatoes. Nepali people eat daal bhat tarkari twice each day for lunch and dinner- daal translated as “lentil”, bhaat meaning “rice”, and tarkari meaning “curries”. Our curries a la carte are the tarkari that is served with daal bhat and they embody the simplicity of Nepali cuisine.

Black chickpeas and pumpkin cooked with a house blend spice and chipotle chili- mostly eaten during fasting and after sunset. Nepali people eat daal bhat tarkari twice each day for lunch and dinner- daal translated as “lentil”, bhaat meaning “rice”, and tarkari meaning “curries”. Our curries a la carte are the tarkari that is served with daal bhat and they embody the simplicity of Nepali cuisine.

Cauliflower and green peas cooked in a tomato based sauce with onion, roasted cumin and coriander.

Sautéed Okra with tomato sauce, seasoned with ginger and garlic powders.

Organic spinach sautéed with ginger and red pepper

Persian cucumbers, cherry tomatoes, paneer and fresh lime with toss of olive oil.

Organic broccoli with roasted garlic.

Organic greens tossed with olive oil.

Pain roti cooked in a pan with light salted seasoning.

Choose your refreshment.

Homemade mago lassi.

Homemade mango Tapioca pudding. Served in a 16oz mason jar.