Yeti Restaurant

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.

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.

Lentil cream soup with delicate spiced vegetables

Tomato soup with roasted garlic, cumin, oregano and onion

A traditional salad presented our chef style. Tender tandoori chicken, avocado, tomato, mushroom slices served with your choices dressing

Mixed spring greens with avocado, tomato, and radish served with your choices dressing.

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

King prawn shelled lightly marinated in garlic, ginger and yogurt, cheese and smoked in charcoal tandoori served with somname lemon sauce.

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

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

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

Cube of beef kebabs marinated with ginger, garlic, coriander leafs chile, spring onions and cheddar cheese smoked in the tandoor served with somname sauce.

A mixed platter with prawn tandoori, lamb, boti kebab, fish tikka and chicken tikka special of the day served with somname sauce.

Cube of lamb kebabs marinated with ginger, garlic, coriander leaves chile, spring onions and cheddar cheese and smoked in the tandoor served with mint sauce.

Minced lamb and beef with onion, ginger, garlic and spices.

The lentils are simmered overnight over the lightly glowing ambers of the tandoor together with onions, chile, ginger, fresh cream, butter with garnish cilantro tomatoes sprout beans.

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

Mixed fresh vegetables in a dry spicy sauce.

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

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

Cauliflower and potatoes cooked with herbs and spices.

Vegetables with cheese and nuts in a mild cream sauce.

Mushrooms and green peas in spiced gravy.

Creamed spinach and paneer (farmer's cheese).

Garbanzo beans cooked with mango powder and indian spices.

Saffron-flavored basmati rice with vegetables and nuts.

Saffron-flavored basmati rice with garnish of peas.

Black tiger prawn cooked in gravy made of onions, tomato, mustard seed, curry leave, a dash of red chile and coconut milk.

Rich gravy of coconut cream, fresh basil leaves, tomatoes and a dash of chile does justice to the flavor of prawns. A popular dish of medium hotness and can be maybe hotter if desired.

Tilipaya fish fillets cooked in gravy made of onions, tomato, mustard seed, curry leave, a dash of red chile and coconut milk.

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

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, chile, mustard seeds and fresh curry leaves.

Chicken and potatoes cooked in a hot spicy sauce.

Chopped fresh spinach with chicken and spiced with fenugreek, fennel, onions, and garlic. This most 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 of medium hotness.

The ever-popular, full flavored medium-hotness lamb curry cooked to an old family recipe, with ground onions, garam masala, coriander seed, a touch of chile powder and garlic.

Meaty lamb shanks slow cooked with the chef's special blend of freshly ground spices, tomatoes, onions, ginger, chile and cardamoms. Medium in hotness.

Unleavened whole wheat bread

Nan stuffed with potatoes, peas and himalayan garam masala.

Basmati rice steamed.

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

Sun-dried lentil cracker, baked

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

With pistachio biscuits.

With toasted cashew.

Milk based sponge balls in rose syrup with green cardamom.

Milk based sponge balls in rose syrup with green cardamom infused with ice cream.

With pistachio biscuits