In November 2011, the Daily Herald visited Himalayan Restaurant and published a review titled “Himalayan takes Indian Nepalese dining to new heights.” It remains one of our favorite pieces of press — here’s what stood out.
The reviewer described a dining room filled with a diverse crowd and praised the attentive staff, the complimentary papadum with mint and sweet plum chutneys, and a wine list rounded out by beers from the region.
Our vegetable momo caught their attention as a Nepali specialty — minced vegetables in mild Nepali spices, folded into soft flour wraps and steamed. The naan breads coming out of the tandoor were, in the reviewer’s words, “sinfully good at sopping up stew sauces.”
They recommended the Nepali khasi ko masu — village-style goat cooked in herbs and spices, pulled off the bone — and the Goan-style lamb vindaloo with its deep brown curry sauce.
The star of the night was our chicken makhani (butter chicken): chicken marinated overnight in yogurt infused with ginger, cumin, and turmeric, cooked in the clay tandoor, then finished in the rich tomato-butter sauce. The reviewer called it the most stunning and intricately prepared dish of the evening.
Dessert honors went to our homemade mango ice cream, served with a sweet stewed-carrot amuse.
Original review: Daily Herald, November 30, 2011.
Fifteen years on, every dish they praised is still on our menu — made the same way. Browse the menu or come taste what the fuss was about.
Chicago South Loop: 312.877.5999 · Niles: 847.324.4150