Himalayan Heritage Restaurant

Himalayan Heritage, 2305, 18th Street Northwest, Adams Morgan, Ward 1, Washington, District of Columbia, 20009, United States

• BHATMAS SADEKO (V) — Roasted soybeans mixed with ginger, garlic, green chili, red chili, lemon, green onion, cilantro, and Szechuan pepper.
• CHATPATE (V) — Spicy and tangy mix of puffed rice, vegetables, boiled potato, mustard oil, lemon juice, and spices.
• MIXED VEG PAKORA (G) (V) — Onions, potatoes, and cabbage mixed in lentil batter and deep fried to perfection.
• KIHUCHUMBER SALAD (V) — Diced red onion, assorted bell peppers, and cucumber tossed with oil, vinegar, and chaat masala.
• TIBETAN THUKPA SOUP (G)(*) – Veg — Traditional Tibetan soup with vegetables and flat stretched homemade pasta cooked with spices.
• DAAL SOUP (V) — Traditional lentil soup.
• ALOO KAULI (POTATO, CAULIFLOWER) (V) — Fresh cauliflower and potatoes sautéed with herbs and spices.
• ACHARI BEGAN (V) (**) — Eggplant marinated in robust pickle flavors and simmered in a thick onion, tomato, ginger, and garlic gravy.
• BUDDHA DELIGHT (M) (N) — Pastry filled with potatoes, cauliflower, green peas, cheese, and nuts, served in a thick creamy cashew nut sauce topped with almond and cherry.
• CHANA MASALA (V) — Chickpeas cooked with onions and tomatoes in a rich onion gravy, finished with shredded ginger.
• OKRA MASALA (V) (*) — Okra sautéed with ginger-garlic paste, onions, peppers, and tomatoes.
• TARKA DAAL (V) — Yellow lentils cooked with spices and tempered with onion, tomato, and red chili.
• DAAL BHAAT TARKARI – Veg — Rice, mas ko daal (black lentil), vegetable of the day, radish pickle, and gundruk.
• PLANT-BASED MO:MO (DUMPLING) (G) – Steamed — Dumplings stuffed with cabbage, plant-based meat, and Nepali spices, steamed and served with Nepalese chutney.
• PLANT-BASED MO:MO (DUMPLING) (G) – Spicy / Fried / Kothey — Steamed momos mixed with spicy sauce, or fried, or kothey (pan-fried).