When you visit Everest Cuisine in sunny California, one of the first things you notice is the amazing variety of dishes on their menu. Behind each tasting is a story of the rich cultural diversity within the borders of Nepal.
Under the guidance of Chef Sagar Pradhan, the restaurant shines a spotlight on lesser-known ethnic cuisines that make the Himalayan nation one of the world’s most interesting culinary destinations.
Those in the know flock to Everest Cuisine to get a taste of Momo, Nepal’s unofficial national dish. But did you know the preparation varies greatly depending on the region? The menu highlights versions from Tibetan-influenced highland communities like the Chowgaon Valley, featuring yogurt-marinated minced mutton and fresh herbs. Down south, the terai plains give birth to Bihari-style veggie momos featuring fragrant Nepali spices.
Rice plant biodiversity is celebrated too – from indigenous varietals like Himalayan red rice to brown Basmati. Dishes utilize grains unique to hill tribes such as the Chepang people, who cultivate little-known types packed with nutrients.
Their Satuwa is a stir-fry but tastes unlike any other, with nuts, wild vegetables, and smoked herbs you’d be hard-pressed to find elsewhere.
Even within the Kathmandu valley, there are subtle differences between Newa ethnicity cuisine and others. Everest Cuisine makes sure to feature Newari specialties on its tasting menus regularly, like chicken dishes slow cooked in brick oven style called khir or their famous vegetable curry made from over 30 native ingredients known as juju dhau.
By thoughtfully curating dishes from Nepal’s diverse ethnic groups, Chef Sagar Pradhan shares a more nuanced story of the country’s culinary heritage with patrons.
It’s a journey that will have you eager to plan your next food-focused trip to the beautiful Himalayan nation!