Beer writer Kent Palmer visited Himalayan Restaurant on assignment: pair beer with authentic Nepali and Indian cuisine. A vegetarian himself, he noted what many plant-based diners discover — Indian food is one of the most rewarding cuisines for a vegetarian diet, rich in dishes that were never built around meat in the first place.
He sampled his way through the buffet to try as many flavors as possible. The vegetable biryani was a favorite, and he found the daal makhani delightful and approachable — flavorful without overwhelming heat.
On the beer side, Indian lagers like Kingfisher and the stronger Haywards 5000 are made for this food: crisp and clean enough to refresh the palate between rich, spiced bites, with enough body to stand up to a curry.
Our own pairing tips
- Spicy dishes (vindaloo, chili momo) — a crisp lager cools and resets
- Creamy dishes (butter chicken, malai kofta) — a stronger beer like Haywards 5000 cuts the richness
- Tandoori and grills — almost anything works; the smoke loves malt
- Prefer no alcohol? A lassi is the traditional answer to heat
Come build your own pairing — both locations stock Indian beers alongside the full menu. Chicago South Loop · Niles
Chicago: 312.877.5999 · Niles: 847.324.4150