Yeti Restaurant

Homemade triangular pastry filled with potatoes, green peas and bell peppers, lightly spiced with garlic, ginger and cumin, deep-fried and served with a tamarind and mint sauce.

Himalayan spiced garlic, ginger, onions slices and mixed in garbanzo batter. This is deep fried until golden brown and served with a tamarind and mint sauce.

Shelled prawns dipped in a lightly spiced batter of garbanzo flour with spices. This is served with a tamarind somname mint sauce.

Minced chicken mixed with himalayan spices wrapped in flour dough, steamed in newari style and served with somname mint sauce.

Minced vegetable mixed with himalayan spices wrapped in flour dough, steamed in newari style and served with somname mint sauce.

Ground lamb & beef with himalayan spices and served with somname mint sauce.

Fillets of chicken spice with cumin, ginger and yogurt cooked in the tandoor and tossed in somname sauce.

Lentil cream soup with delicate spiced vegetables.

Tomato soup, roasted garlic, cumin.

A traditional salad presented in our chef style. Tender chicken tikka, avocado, tomatoes and mushroom slices, served with your choice of dressing.

Mixed spring greens with avocado, tomatoes, mushroom and radishes, served with your choice of dressing.

Saffron flavored basmati rice with garnish of peas.

Saffron flavored basmati rice with vegetables and nuts.

Saffron flavored basmati rice with prawns, onions, tomatoes, coconut gravy, and a dash of basil.

Fresh fillets of mahi mahi, marinated in yogurt, tomatoes, garlic and a touch of himalayan spices, skewered and roasted in the charcoal fired tandoori.

Shelled king prawn, lightly marinated in garlic, ginger, yogurt and smoked in charcoal tandoori served with somname sauce.

Fresh fillets of salmon, marinated in yogurt, garlic, ginger and a touch of himalayan spices, skewered and roasted in the charcoal fired tandoor.

Rack of lamb cutlets, marinated in yogurt, ginger, mint, garam masala and mustard oil, coriander powder and roasted in the tandoori.

Chicken marinated overnight in yogurt, ginger, and garam masala. Roasted in the tandoori until lightly smoked.

Fillets of chicken spiced with cumin, ginger and yogurt roasted in the tandoor and served with mint sauce.

A mixed platter with prawn tandoori, lamb boti kebab, fish tikka and chicken tikka, served with somname mint chutney.

Cube of lamb kebabs marinated with ginger, garlic coriander leaves, chili, spring onions, smoked in the tandoori and served with mint sauce.

Cube of beef kebabs marinated with ginger, garlic, coriander leaves, chili, spring onions, smoked in the tandoori and served with somname mint chutney.

Lentils are simmered overnight over the lightly glowing embers of the tandoori together with onions, chili, ginger, fresh cream and butter, with garnish cilantro tomatoes and sprout beans.

Wedges of eggplant and potato, tossed with onions, tomatoes, curry leaf, mustard seed, cumin seed and a dash of himalayan spices.

Mixed fresh vegetables in a dry spicy sauce.

Eggplant baked in the clay oven and cooked in onions, tomatoes and himalayan spices.

Cubed farmer's cheese and green peas in spiced gravy.

Cauliflower and potatoes cooked with herbs and spices.

Vegetables in a mild himalayan cream sauce and dry fruits.

Mushroom and green peas in spiced gravy.

Creamed spinach and paneer (homemade farmer's cheese).

Fresh sonoma garden okra cooked with onions, tomatoes, garlic and ginger and house blend spices.

Garbanzo beans cooked with mango powder and indian spices.

Black tiger prawns cooked in gravy made of onions, tomatoes, mustard seed, curry leaves, a dash of red chili and coconut milk.

Rich gravy of coconut cream, fresh basil leaves, tomatoes and a dash of chili does justice to the flavor of prawns. A popular dish of moderate spiciness, or hotter if desired.

Tilapia fish fillets cooked in gravy made of onions, tomatoes, mustard seed, curry leaves, a dash of red chili and coconut milk.

A rich gravy of coconut cream, fresh basil leaves, tomatoes, a dash of red chili and white wine does justice to the flavor of lobster.

Mildly spiced chicken curry slowly cooked in creamy onion gravy.

Chicken tikka pan fried in a creamy gravy of onions, garam masala, butter cream, ground almonds, tomatoes and paprika. This dish is pleasantly mild.

This southern favorite is cooked with tomatoes, onions, chili, mustard seeds and fresh curry leaves.

Chicken and potatoes cooked in sautéed onion gravy and topped with sweet and sour tamarind chutney.

Chopped fresh spinach with chicken and spiced with fenugreek, fennel, onions and garlic. This popular dish is from the region of punjab.

Chopped fresh spinach cooked with diced lamb and spiced with fenugreek, fennel, onions and garlic. This most popular dish is from the region of punjab and is moderately spicy.

Mildly spiced lamb curry slowly cooked in creamy onion gravy.

The ever-popular, full flavored moderately spicy lamb curry cooked by an old family recipe, with ground onions, garam masala, coriander seed, a touch of chili powder, and garlic.

Braised lamb and potato cooked in sautéed onion gravy and topped with sweet and sour tamarind chutney.

Meaty lamb shanks, slow cooked with the chef's special blend of freshly ground spices, tomatoes, onions, ginger, chili and cardamom.

Unleavened whole wheat bread.

Naan stuffed with potatoes, peas and himalayan garam masala.

Basmati rice cooked with whole spices, garlic, cashews, almonds, a sprinkling of raisins, fried onions and coriander.

Tandoor baked paper-thin lentil crackers.

A combination of cucumber and yogurt mildly spiced with pepper, coriander and cumin.

Homemade ice cream.

Served toasted cashew.

Homemade milk based sponge dumpling deep in sweet rose flavored with green cardamom.

Soft cheese dumpling known as "paneer" immersed in sweetened creamy milk and flavored with green cardamom and pistachios.