Himalayan Cuisine's Soul
Himalayan food is a testament to resilience and resourcefulness, born from the challenging terrains of Nepal, Bhutan, Tibet, and parts of northern India.
Shaped by high altitudes and harsh climates, this cuisine relies on fundamental ingredients like rice, lentils, potatoes, and locally sourced meats such as yak or goat. Dairy, in the form of butter and cheese, plays a vital role, adding richness and depth. Aromatic spices like cumin, coriander, turmeric, ginger, garlic, and chilies are artfully blended to infuse warmth and complexity into dishes, creating a comforting and subtly spiced culinary tradition that reflects the spirit of its origin.
Momo Mastery Unveiled
Momos, the iconic Himalayan dumplings, are a highlight, presented in several enticing forms. The pan-fried kothey momos offer a delightful crispiness, while jhol momos provide a unique twist, served submerged in a savory dal made from roasted soybeans. For a truly explosive experience, the shablaya momos, resembling crescent-shaped gujiyas, are packed with seasoned fillings and release a burst of flavorful juices upon biting. These momos stand apart, reminiscent of the luscious xiao long bao, promising a delicious, albeit piping hot, sensation that is well worth the delightful risk of a warm embrace.
Warming Soups and Noodles
In regions where bone-chilling winters are the norm, soups become essential for internal warmth. Thukpa, a staple, features a rich broth brimming with noodles, meat, egg, and greens. The menu also offers intriguing variations like mothuk, a vegetable stock-based soup with floating momos, and thenthuk, characterized by its chewy, hand-pulled noodles and customizable additions of radish, vegetables, and choice of meat. Each soup offers a distinct flavor profile, ensuring a varied and satisfying experience without any sense of repetition, perfect for warding off the cold.
Hearty Main Courses
The main courses at Yeti showcase traditional cooking methods prevalent in the mountains, favoring steaming, slow simmering, stir-frying, and tandoor preparation. Sekuwa chicken, a popular street food from Nepal, is marinated in yogurt, ginger-garlic paste, mustard oil, and timur, then cooked in a tandoor for a smoky, tender finish. Chicken Wai Wai presents instant noodles in a slightly dry, vegetable-and-spice-laden dish, offering a unique take on a familiar product. Choila, a fiery and smoky chicken dish, features traditional Newari spices, bringing a bold and authentic Nepalese flavor to the table.
Tibetan and Bhutanese Delights
Two dishes that capture particular attention are Laphing and Ema Datchi, representing distinct Himalayan culinary traditions. Laphing, a celebrated spicy, cold street food from Tibet and Nepal, is crafted from mung bean or potato starch noodles. Its presentation at Yeti includes a stuffing option of chicken mince or vegetables, served with a vibrant, spicy, sour, and subtly sweet curry sauce. Ema Datchi, a dish that gained significant traction, is a rich concoction of melted cheese and chilies, traditionally served with tingu, a soft, plaited bun. This Bhutanese specialty is pure comfort food, offering a decadent and satisfying experience that encourages indulgence.
Sweet Endings
Concluding the meal, Yomari offers a modern twist on a traditional concept. These dessert momos feature a delightful filling of Nutella encased in a steamed dumpling, served alongside ice cream. The combination of warm, decadent momos with the cool sweetness of ice cream creates a classic yet satisfying dessert experience. While perhaps not strictly traditional, these sweet momos provide a rich, hazelnut-infused finale that is undeniably delicious, leaving a memorable impression on the palate.
