The Darbar Indian Nepalese Restaurant

Traditional hand-rolled dough skins packed with lean minced chicken breast, garlic, and fresh mountain herbs, served alongside fresh house tomato-sesame dipping sauce.

Finely shredded local cabbage, carrot, ginger root, and house spice combinations encased in a wrapper and steamed.

Fried chicken momos flash-fried inside a hot skillet with fresh bell peppers, crisp onions, sweet soy sauce, and fiery chili paste.

Boneless chicken thigh cubes deeply marinated overnight inside a spiced yogurt mixture, roasted over hot charcoal in the tandoor clay oven.

Tender spring lamb cutlets marinated in ginger juice, ground garam masala, and mustard oils, grilled to smoky perfection.

A comprehensive heritage sampler platter presenting roasted tandoori chicken pieces, baseline basmati rice, slow-cooked lentils (dal), house curries, and crisp papadums.

A northern style curry featuring tender chicken pieces slow-simmered with double portions of onions, fresh ginger, and rich whole spices.

Bone-in lean goat meat stewed in an authentic, rustic Nepalese country broth layered with mountain herbs and caramelized garlic.

Tender pieces cooked inside a moderately hot sauce reduction built from rich coconut milk, mustard seeds, and fresh curry leaves.

Flaky local fish fillets simmered gently within a mild, velvety cashew-nut paste gravy infused with cream and cardamom.

Leavened flatbread slapped onto internal tandoor walls, baked fresh, and brushed with melted butter and minced garlic.

Fluffy, long-grain basmati rice steamed with fragrant saffron strands and tossed with sautéed local white mushrooms.

A clean, basic portion of premium long-grain rice steamed light and fluffy.