Himalayas Indian Restaurant

Chickpeas, prepared with sautéed onions and chef's special spicy herbs, served with fluffy puri bread.

Finely chopped mixed vegetable balls with cheese inside.

Fortified butter, garlic, onion, turmeric, garam masala.

Unleavened white flour hand-rolled flat bread, fresh baked in a ‘tandoori clay oven’ with a touch of butter.

With a medley of spices.

Unleavened white flour hand-rolled flat bread, fresh baked in a ‘tandoori clay oven’ with a touch of butter.

Unleavened white flour hand-rolled flat bread, fresh baked in a ‘tandoori clay oven’ with a touch of butter.

Unleavened white flour hand-rolled flat bread, fresh baked in a ‘tandoori clay oven’ with a touch of butter.

Unleavened white flour hand-rolled flat bread, fresh baked in a ‘tandoori clay oven’ with a touch of butter.

With a medley of spices

Unleavened white flour hand-rolled flat bread, fresh baked in a ‘tandoori clay oven’ with a touch of butter.

Soft and fluffy hand-rolled white flour bread.

Soft flat bread baked on the skillet.

Unleavened white flour hand-rolled flat bread, fresh baked in a ‘tandoori clay oven’ with a touch of butter.

Mustard oil, mixed pickle, faron ginger, and poached

Fortified butter, garlic, onion, turmeric, garam masala.

Chicken.

Bell pepper, onion, and tomatoes.

Ginger and fragrant spices.

Sour yogurt, coconut milk, and fortified butter.

Chicken. Fortified butter, cream, and fenugreek.

Yogurt, cashews, cardamom, coco cream.

Chopped spinach, roasted garlic, tomatoes, onions.

Chicken tandoori leg quarters prepared with fresh garlic, ginger, tomatoes, onions, and mixed bell peppers.

Bell pepper, onion, and tomatoes.

Onions, bell peppers, curry leaves, ginger, chili, and soy sauce.

Special buttery, zesty sauce with pureed skinless tomatoes with aromatic herbs and cream.

Special buttery, zesty sauce with pureed skinless tomatoes with aromatic herbs and cream.

Special buttery, zesty sauce with pureed skinless tomatoes with aromatic herbs and cream.

Mustard oil, mixed pickle ginger, and poached Fenugreek.

Fortified butter, garlic, onion, turmeric, and garam masala.

Bell pepper, onion, and tomatoes.

Ginger and fragrant spices.

Sour yogurt, coconut milk, and fortified butter.

Mustard oil, mixed pickle ginger, and poached Faron.

Fortified butter, garlic, onion, turmeric, and garam masala.

Cream, peeled tomatoes.

Bell pepper, onion, and tomatoes.

Ginger, and fragrant spices.

Sour yogurt, coconut milk, and fortified butter.

Lamb. Yogurt, cashews, cardamom, and coconut cream.

Lamb

‘Masoor daal’ (orange lentils) cooked with celery, carrots, turmeric, ginger, lemon juice, and other mild spices.

Boneless lamb cubes marinated in special sauce with yogurt, peeled tomato, and herbs.

An assortment of tandoori specialties, including five different tandoori items: chicken tikka, paneer tandoori, lamb Boti kabab, salmon tandoori, and shrimp tandoori.

Boneless salmon fillet marinated in special sauce with yogurt, peeled tomato, and herbs.

Ground chicken spiced with ginger, onion, and herbs.

Peeled jumbo shrimp marinated in special sauce with yogurt, peeled tomato, and herbs.

Ground beef, spiced with ginger, onion, and herbs.

Bhaji and Masala.

Bhaji, and Masala

Cauliflower with green peppers, soy sauce, onion, and special Indo-Chinese Manchurian sauce.

Sautéed chickpeas, garbanzo beans with grilled onion, turmeric, ginger, garlic, cubed tomatoes, and herbs.

Mutter, and Masala

Masala, makhani, and curry

Masala, makhani, and curry

Masala, makhani, and curry