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8 articles
There's a quiet magic to placing a bowl of achar in the middle of the table — suddenly strangers are comparing heat levels, guessing ingredients and passing things along. Here's why the Himalayan pickle tradition is the best hosting trick I've ever borrowed, plus how to build your own achar flight at home.
Forget sad side salads and rubbery bean curries. Nepal's vegetarian tradition runs deep, and it's some of the most satisfying meat-free food you'll find anywhere. Here's how to build a proper veggie order at Everest Dinner.
If every takeaway menu in Britain looks the same, you haven't tried Nepalese food yet. Here's how the Himalayan approach to spice, dumplings and broth turns the standard curry house formula on its head.
There's a quiet revolution happening on Britain's high streets, and it comes with steaming broth and a side of fiery chutney. Here's why thukpa-style noodle soup and momo soup beat any fry-up when you're feeling worse for wear on a Sunday morning.
Feeding a mixed crowd — the spice-shy aunt, the chilli-head cousin, the vegetarian mate — is a tactical operation. Here's our foolproof mix-and-match formula, with ready-made order combinations at three budget levels you can copy straight from the menu.
Mild, medium or 'Everest'? If spice levels on a Nepalese menu leave you scratching your head, this guide is for you. We break down where the heat actually comes from, which dishes suit nervous first-timers, and how to build a balanced order every time.
From family recipes carried over suitcases and hillsides to spice blends ground fresh in British kitchens, Himalayan cuisine has quietly become one of the UK's most beloved food stories. Here's how dishes like dal bhat, sekuwa and sel roti made the journey from Kathmandu to your doorstep.
Every dish on our menu has a journey behind it — from Himalayan mountain kitchens to British high streets. Here's how our momos, thukpa and Indo-Chinese classics found their way to your door.