Everest Kitchen Bangkok (Indian Nepalese Restaurant)

A light, clear broth loaded with mixed vegetables and flavored with fresh herbs. Savory with a hint of warmth from ginger. A comforting starter.

A smooth, tangy soup made from pureed red tomatoes. Mildly sweet and savory. Often served with croutons or cream.

A translucent, savory broth containing minced chicken and wisps of egg. Light yet flavorful with garlic notes. A warm and hydrating option.

A world-famous Thai hot and sour soup with prawns. Flavored with lemongrass, galangal, kaffir lime leaves, and chilies. Spicy, aromatic, and invigorating.

Popular street snack consisting of crisp, hollow dough balls. Filled with spiced potatoes and served with flavored water. Eaten whole for a burst of spicy, tangy, and sweet flavors.

Mixed vegetable fritters coated in a spiced chickpea flour batter. Crispy on the outside and soft inside. Served with dipping sauces.

Slices of fresh paneer (cottage cheese) dipped in batter and deep-fried. Crispy exterior with a soft, milky interior. A rich vegetarian snack.

Spiced onion fritters made with chickpea flour. Crispy, golden, and savory. Best enjoyed with mint chutney.

Indo-Chinese dish featuring cubes of paneer tossed in a spicy, savory sauce with bell peppers and onions. Tangy and flavorful with a bit of heat.

Crispy fried potato chunks tossed in a spicy garlic and chili sauce. Crunchy texture with savory flavors. A popular appetizer.

Chunks of paneer marinated in yogurt and spices, then grilled in a tandoor. Smoky, charred edges with a soft center. Served with grilled vegetables.

Green vegetable patties made with spinach, peas, and potatoes. Mildly spiced and pan-fried. A healthy and tasty vegetarian starter.

Classic deep-fried potato strips. Crispy, salted, and golden. A universal side dish.

Spiced potato patties, pan-fried until golden crisp. Savory and soft inside. Often served with chutney or yogurt.

Boiled potatoes marinated with fresh herbs, spices, lemon, and oil. Spicy, tangy, and refreshing. A traditional Nepali side dish.

Triangular pastry shells filled with spiced mashed potatoes and peas. Deep-fried until bubbly and crisp. A favorite Indian snack.

Beaten or flattened rice flakes. Can be eaten dry as a snack or rehydrated. Often served as an accompaniment to curries or meat dishes in Nepal.

A popular street food combining crisp dough wafers (papdi), potatoes, and chickpeas. Topped with yogurt and chutneys. A mix of sweet, tangy, spicy, and crunchy textures.

Crispy pastry triangles filled with spiced minced chicken. Deep-fried to perfection. A savory meat version of the classic samosa.

Tender pieces of lamb pan-fried with spices. Rich, savory, and dry-style. Great as a starter with drinks.

Traditional Nepali spiced chicken skewers grilled over wood fire or charcoal. Smoky, charred, and tender. Served with spicy dip.

Grilled chicken tossed with fresh herbs, spices, green chilies, and mustard oil. Smoky and very spicy. Served at room temperature.

Chicken sausages stir-fried with plenty of garlic. Savory and aromatic. A simple, tasty snack.

Fresh prawns coated in spices and batter, then deep-fried. Crispy outside and juicy inside. Served with dipping sauce.

Prawns stir-fried in a spicy, savory sauce with peppers and onions. Indo-Chinese style with a kick of heat. Sweet, spicy, and tangy.

Succulent prawns sautéed in a rich garlic butter sauce. Aromatic and savory. Perfect for garlic lovers.

Battered chicken pieces tossed in a spicy chili-garlic sauce with bell peppers and onions. A popular Indo-Chinese fusion dish. Savory, spicy, and saucy.

Indian-style spiced scrambled eggs. Cooked with onions, tomatoes, chilies, and aromatic spices. Fluffy and flavorful, often eaten with bread or roti.

Spicy, deep-fried chicken bites seasoned with curry leaves and chilies. Red, crispy, and flavorful. A famous South Indian appetizer.

Small, bite-sized pieces of chicken, breaded and deep-fried. Crunchy and golden. A kid-friendly snack.

Battered or breaded fish fillet served with french fries. Crispy and savory. A classic Western comfort food.

Chicken marinated in yogurt and spices, roasted in a clay oven (tandoor). Smoky, tender meat with a signature red color. Served on the bone.

Boneless chicken pieces marinated in yogurt and spices, then grilled. Smoky and flavorful. A classic appetizer.

Fish chunks marinated in spices and yogurt, grilled over charcoal. Smoky, flaky, and tender. Served with mint chutney.

Chicken chunks marinated in a rich mixture of cream, cheese, and cashew paste. Grilled until tender. Mild, creamy, and melt-in-the-mouth.

Chicken marinated with fresh mint, cilantro, and spices. Grilled to perfection. Green in color with a refreshing herby flavor.

Minced chicken mixed with herbs and spices, molded onto skewers and grilled. Juicy and savory. Served as cylindrical kebabs.

Large prawns marinated in spices and yogurt, cooked in a tandoor. Smoky and juicy. A deluxe seafood appetizer.

A medley of seasonal vegetables simmered in a spiced onion-tomato gravy. Savory and hearty. Goes well with roti or rice.

A dry curry made with potatoes (aloo) and cauliflower (gobi). Spiced with turmeric and cumin. A comforting home-style dish.

Cubes of paneer (cottage cheese) in a smooth, green spinach gravy. Mildly spiced and creamy. A nutrient-rich vegetarian favorite.

Potatoes cooked in a pureed spinach gravy. Similar to Palak Paneer but with potatoes. Savory and wholesome.

Paneer cooked in a wok (kadai) with bell peppers and fresh ground spices. Rich, spicy, and semi-dry. Known for its aromatic coriander flavor.

Paneer cubes in a buttery, creamy tomato sauce. Mildly sweet and rich. Also known as Paneer Butter Masala.

Deep-fried dumplings of cheese and potato in a luxurious, creamy white or cashew gravy. Mild, sweet, and rich. A festive vegetarian dish.

Paneer in a rich tomato-butter gravy. Creamy, slightly sweet, and tangy. One of the most popular vegetarian curries.

A simple curry of potatoes and green peas in a tomato-based sauce. Homestyle comfort food. Spiced and savory.

Paneer and green peas cooked together in a spiced tomato gravy. A classic North Indian combination. Savory and satisfying.

Stir-fried okra with onions, tomatoes, and spices. Cooked until tender but not slimy. Savory and dry-style.

Spicy chickpea curry made with a robust onion-tomato masala. Hearty and flavorful. Traditionally eaten with bhatura or rice.

Potatoes sautéed with plenty of cumin seeds. Simple, aromatic, and slightly crisp. A great side dish.

A fiery Goan curry with chicken and potatoes. Vinegar and red chilies give it a distinct sour and spicy flavor. Very hot.

Grilled chicken pieces simmered in a creamy, buttery tomato sauce. Mild, sweet, and rich. A globally famous Indian dish.

Chunks of roasted marinated chicken (tikka) in a spiced curry sauce. Creamy, orange-colored, and savory. Medium spice level.

Classic homestyle chicken curry. Tender meat in a simple onion-tomato gravy with basic spices. Comforting and savory.

Chicken cooked in a thick, spicy gravy made with onions, tomatoes, and aromatic spices. Rich and flavorful.

Chicken stir-fried in a wok (kadai) with bell peppers and fresh spices. Semi-dry with strong coriander and chili notes. Spicy and aromatic.

Chicken cooked with onions added in two stages (do piyaza means 'two onions'). Rich, sweet, and savory from the caramelized onions.

Stir-fried chicken with vegetables in a tangy, thick sauce. Often sweet and sour. Includes peppers and onions.

Chicken simmered in a smooth, spiced spinach gravy. Nutritious and savory. The spinach adds a unique earthy flavor.

Chicken in a pale, creamy sauce made with yogurt, cream, and nut paste. Very mild, rich, and aromatic. Often slightly sweet.

Hard-boiled eggs simmered in a spicy masala gravy. A popular protein-rich curry. Savory and satisfying.

A classic Kashmiri lamb curry. Cooked with aromatic spices like cardamom and cloves in a rich red gravy. Deep, savory flavor.

Lamb cooked with a large amount of onions, added at different stages. Rich, savory, and slightly sweet from the onions.

Lamb cooked in a wok (kadai) with fresh spices and bell peppers. Spicy, semi-dry, and aromatic.

Lamb simmered in a thick, spicy gravy. Rich in flavor from browned onions and tomatoes.

Lamb in a rich, creamy sauce made with nut paste and cream. Mild and aromatic. A luxurious dish.

Very spicy lamb curry with potatoes. Sharp and tangy from vinegar. Not for the faint-hearted.

Lamb cooked in a nutrient-rich spinach gravy. Earthy and savory flavors. The spinach complements the rich meat.

Fish fillets in a spicy, thick masala gravy. Savory and tangy. Best eaten with rice.

Prawns cooked in a rich, spiced onion-tomato gravy. Succulent and flavorful.

Prawns in a mild, creamy nut-based sauce. Rich and sweet. A delicate seafood dish.

Fish simmered in a standard curry sauce. Light, savory, and tangy. A staple meal.

Prawns stir-fried with bell peppers and spices in a wok. Spicy and aromatic.

Fish pieces cooked in a wok with peppers and spices. Semi-dry and flavorful.

Spicy prawn curry with vinegar and potatoes. Tangy, fiery, and bold.

Yellow lentils cooked until soft and tempered with spices, garlic, and tomatoes. Comforting and savory. A staple side dish.

Whole black lentils and kidney beans slow-cooked with cream and butter. Rich, dark, and creamy. A luxurious lentil dish.

Nepali style black lentil soup. Earthy and nutritious. Often served with rice.

Lentils cooked with spinach. Combines the protein of lentils with the iron of spinach. Healthy and tasty.

Himalayan dumplings filled with minced chicken. Served steamed, fried, or in a soup (jhol). A Nepali staple.

Dumplings filled with spiced minced vegetables. Can be steamed, fried, or served in broth. A tasty vegetarian option.

A hearty Himalayan noodle soup with prawns. Flavored with local spices and herbs. Warm and comforting.

Stir-fried noodles with chicken and vegetables. Seasoned with soy sauce and spices. A popular Indo-Chinese dish.

Noodles stir-fried with fish pieces and veggies. Savory and filling.

Noodles tossed with mixed vegetables and sauces. A simple, savory vegetarian meal.

Stir-fried noodles with scrambled egg and vegetables. Tasty and protein-rich.

Noodles stir-fried with juicy prawns and vegetables. A deluxe version of chow mein.

Yogurt mixed with raw vegetables and spices. Cool and refreshing. Balances spicy curries.

Fresh, plain yogurt. Cooling and creamy.

Slices of fresh cucumber, tomato, onion, and chilies. Crunchy and refreshing.

Thin, crisp wafers made from lentil flour. Roasted until crunchy. A classic appetizer or accompaniment.

Papadam topped with a spicy salad of onions, tomatoes, and chilies. Tangy, crunchy, and spicy.

Deep-fried milk solid balls soaked in a rose-flavored sugar syrup. Sweet, warm, and soft. A famous Indian dessert.

Spongy white balls made from cottage cheese (chhena) soaked in light sugar syrup. Served cold. Sweet and airy.