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<\/a>The lunch special is $8.99. It\u2019s particularly attractive because you get a choice of two entrees from a select menu, plus lentil soup, grilled naan bread, and basmati rice. Based on dinner visits to the Mission Gorge location, the portions of these bargain entrees are only a notch smaller in comparison.<\/p>\n
When chatting last year with owner Khem Kharel about the differences between Himalayan food and dishes common to its neighboring India, he noted: \u201cOur food is lighter and healthier. It doesn\u2019t have all the butter, oil and cream of Indian food.\u201d<\/p>\n
For newcomers familiar with popular Indian meals such as tikki masala and chicken vindaloo, the flavors won\u2019t seem too alien. In fact, those dishes are among your lunch choices. But it is the spices such as green cardamon, bay leaves, cloves, nutmeg powder and others \u2014 and used in hefty measures \u2014 that will charm your taste buds.<\/p>\n
I could smell the aromas of the food when parking 50 yards from the entrance. Upon entering, images of Mount Everest and illuminated models of Nepalese temples whisked me away to some faraway land. Black-vested waiters wearing traditional topi hats further set the mood for cuisine that nobody can accuse of tasting bland.<\/p>\n
My entrees of choice were \u201cchicken chilli\u201d and chana masala, a vegetarian dish of Indian origin \u2014 both \u201cmedium spicy\u201d by default.<\/p>\n
The chana masala offered the strongest burn due to dried chilies hiding in a light tomato sauce, which envelopes tender garbanzo beans. It was also the saltiest of the two entrees. Had it not been for the fragrant herbs and spices somewhat counteracting the high sodium level, I would\u2019ve sent it back.<\/p>\n A luscious dark-red curry sauce cloaks boneless, skinless thigh meat in the second entree. The chicken was exceptionally tender, deeply flavored, and strewn with bell peppers and onions cooked exactly to my liking \u2014 semi-soft and verging on sweet.<\/p>\n The pile of basmati centered on the plate carried the usual mystery that always intrigues me in Himalayan restaurants. How on earth do they achieve such fluffiness?<\/p>\n Some of that rice ended up in my lentil soup to bulk up the thin, but tasty broth. The accompanying two wedges of naan bread took a dunking as well, and got devoured quickly. If you aren\u2019t counting carbs, a full order the toasty bread costs $2.45.<\/p>\n Other entrees from the lunch card include vegetable korma with coconut milk, mild curry chicken, and saag aloo, which consists of spinach and potatoes in a creamy sauce.<\/p>\n If jumping ship to the regular menu, the vegetable momo dumplings are a classic Himalayan specialty with their generous fillings of minced cabbage, spinach, cashew nuts, onions and cilantro. Lamb lovers will delight in options showcasing the meat in different herbs and sauces. And there are also noteworthy shrimp and fish dishes as well as bone-in goat steeped in curry.<\/p>\n Whatever your choice, the spirit of culinary exploration runs as high as Mount Everest in a restaurant that proves culinary adventure is the spice of life.<\/p>\n Himalayan Cuisine<\/strong><\/p>\n 7918 El Cajon Blvd.<\/p>\n<\/a>
includes lentil soup
and naan bread.<\/figcaption><\/figure>\n