Home made triangular pastry filled with potato, green peas and bell pepper, lightly spiced with garlic, ginger and cumin, deep fried and served with a tamarind and mint sauce.
MIXED VEGTABLE PAKORAS
Potatoes, cauliflower, spinach, eggplant and onion diced and mixed in a spicy basen (chick peas) flour batter. This is deep fried until golden brown and served with mint and tamarind chutney
Shelled prawns dipped in a lightly spiced batter of garbanzo flour with spices. This is served with a tamarind somname sauce.
Minced chicken mixed with Himalayan spices wrapped in flour dough, steamed with newari style and served with somname sauce.
Minced vegetable mixed with Himalayan spices wrapped in flour dough, steamed with newari style and served with somname sauce.
Beef and lamb ground meat with himalayan spices served with somname sauce.
We accept all major credit cards. No personal checks. Sales tax will be added. Prices subject to change without notice.
Information on Appetizers
If there is an extended period between when guests arrive and when the meal is served (for example during a cocktail hour), these might also serve the purpose of sustaining guests during the wait, in the same way that aperitifs are served as a drink before meals. Hors d'oeuvre are sometimes served with no meal afterward. This is the case with many reception and cocktail party events.
Hors d'oeuvre may be served at the table, as a part of the sit-down meal, or they may be served before sitting at the table. Hors d'oeuvre prior to a meal are either stationary or passed. Stationary hors d'oeuvre are also referred to as "table hors d'oeuvre". Passed hors d'oeuvre are also referred to as "butler-style" or "butlered" hors d'oeuvre.