Sherpa House

deep fried in flour batter

dressing: balsamic, ranch, or blue cheese

a large bowl of delicious stew. a mixture of vegetables, dumplings, spices and vegetable broth with a choice of vegetables, beef, lamb, yak meat or combination. served with a naan bread

deliciously prepared large bowl of sherpa style noodle soup. served with choice of vegetables, chicken, beef, lamb or yak meat. served with a naan bread

sherpa style stir-fried noodle with choice of vegetables or meat

twelve pieces of mouth watering steamed dumplings served in fresh tomato sauce- a favorite in tibet, nepal and darjeeling

curries are a traditional style of sauce, delicately spiced with roasted garlic, onions, ginger and cumin. served with rice

marinated meat in yogurt with herbs and spices, and roasted in a traditional clay oven

served with rice

breads cooked in traditional clay oven

local brewery

Fried in spiced chickpea batter

Dressing: Balsamic, Ranch, Blue cheese

Breads Cooked in a Traditional Clay Oven

Meals are prepared with choic e of Mild, Medium or Spicy

A large bowl of delicious stew. A mixture of vegetables, dumplings, spices and vegetable broth with a choice of vegetables, chicken, lamb, yak meat or combination. Served with a naan bread. Stew is a popular dish for Sherpas of Khumbu Valley. For the high altitude and cold winter, Shepra stew is one of the best considered dishes

Deliciously prepared large bowl of Sherpa style noodle soup. Popular in Tibet as well as Nepal and India which have large populations of Tibetans. Served with choice of vegetables, Chicken, lamb or yak meat. Served with naan bread. Add an Egg $1.75

Sherpa style stir-fried noodle with choice of vegetables or meat. Tibetans who settled in Nepal brought chowmein with them. It is a popular fast food in Nepal. The Newari people of the Kathmandu Valley use water buffalo meat and chicken in their cuisine, and chowmein in Sherpa village is often cooked with onion, vegetables and yak

Twelve pieces of mouth watering steamed dumplings served in fresh tomato sauce, a favorite in Tibet, Nepal and Darjeeling. The origin and etymology of momo in Nepal is uncertain. Since this dish was initially popular among the Newar community of the Kathmandu valley, one prevalent belief is that traveling Newar merchants brought the recipe and the name momo from Lhasa , Tibet where they were a traditional delicacy for centuries. They modified the

Meals are prepared with choi ce of Mild, Medium or Spicy

Traditional Nepali platter of rice and lentil soup served with a vegetable side dish, home made vegetable pickle and naan bread. Daal Bhat is a most common and classic Nepali recipe. It is the staple daily diet of the majority of the population. In Nepal, it is common to hear Daal Bhat Power, Twenty Four Hour

Stir fried chicken with green peppers, onions, carrots, chili and tomatoes. Served with rice, lentil soup

Curry is a dish whose origins are in South and Southeast Asian Cuisines. The common feature is the incorporation of complex combinations of spices or herbs, usually including fresh or dried hot chillies. Some limit the use of the term curry to dishes prepared in a sauce, but curries may be "wet" or "dry". A curry dish may be spiced with leaves from the curry tree. In original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods. Traditionally, spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results. Curry powder, a commercially prepared mixture of spices, is largely a Western notion, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain. Dishes called "curry" may contain meat, poultry, fish, or shellfish, either alone or in combination with vegetables. Many are instead entirely vegetarian, especially among those who hold ethical or religious proscriptions against eating meat or seafood. Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume purée (dal), or stock. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. The main spices found in most South Asian curry powders are turmeric, coriander and cumin; a wide range of additional spices may be included depending on the geographic region and the foods being included (white/red meat, fish, lentils, rice and vegetables)

Delicate spinach with boneless meat and fresh spices, garlic, ginger onions, tomato and a touch of a cream

Pieces of marinated meat baked over the tandoor oven and Cooked in masala sauce with cream and tomato sauce

Traditional Indian dish where pre seasoned meat or vegetables are cooked in a ghee, cream and tomato sauce

Marinated meat in yogurt with herbs and spices, and roasted in a traditional clay oven. Served with a bowl of rice and bowl of Lentil soup

Meals are prepared with choi ce of Mild, Medium or Spicy

Meals are prepared with choice of Mild, Medium or Spicy. Served with rice