Yeti Restaurant Menu

Himalayan spiced garlic, ginger, onions slices and mixed in garbanzo batter. This is deep fried until golden brown and served with a tamarind and mint sauce.

Minced vegetable mixed with Himalayan spices wrapped in flour dough, steamed in Newari style and served with Somname mint sauce.

Tandoor bakkend paper-thin lentil crackers.

Minced chicken dumpling mixed with Himalayan spices wrapped in flour dough and steamed.

Chicken tikka marinated in a Himalayan spices served in a creamy mint chutney

Mixed ground lamb & beef with Himalayan curry sauce

Lentil cream soup with delicate spiced vegetables.

A traditional salad presented in our chef style. Tender chicken tikka, avocado, tomatoes and mushroom slices.

Saffron flavored basmati rice with vegetables and dry fruits.

Saffron flavored basmati rice with prawns, onions, tomatoes, coconut gravy, and a dash of basil.

Shelled king prawn, lightly marinated in garlic, ginger, yogurt and smoked in charcoal tandoori served with somname sauce.

Rack of lamb cutlets, marinated in yogurt, ginger, mint, garam masala and mustard oil, coriander powder and roasted in the tandoori.

Cube of lamb kebabs marinated with ginger, garlic coriander leaves, chili, spring onions, smoked in the tandoori and served with mint sauce.

Chicken marinated overnight in yogurt, ginger, and garam masala. Roasted in the tandoori until lightly smoked.

Fillets of chicken spiced with cumin, ginger and yogurt roasted in the tandoor and served with mint sauce.

Mildly spiced lamb curry slowly cooked in creamy onion gravy.

Lamb curry cooked by an old family recipe, with ground onions, garam masala, coriander seed, a touch of chili powder, and garlic.

Braised lamb and potato cooked in sautéed onion gravy and topped with sweet and sour tamarind chutney.

Meaty lamb shanks, slow cooked with the chef's special blend of freshly ground spices, tomatoes, onions, ginger, chili and cardamom.

Chicken tikka pan fried in a creamy gravy of onions, garam masala, buttercream, ground almonds, tomatoes and paprika.

This southern favorite is cooked with tomatoes, onions, chili, mustard seeds and fresh curry leaves.

Chicken and potatoes cooked in sautéed onion gravy and topped with sweet and sour tamarind chutney.

Chopped fresh spinach with chicken and spiced with fenugreek, fennel, onions and garlic.

Rich gravy of coconut cream, fresh basil leaves, tomatoes and a dash of chili does justice to the flavor of prawns.

Himalayan spiced tandoori mahi-mahi cooked in a rich gravy of cooked cream sautéed in onions, tomatoes, mustard seeds, curry leaves, fresh basil, a dash of house made tamarind and chili sauce.

Tilapia fish fillets cooked in gravy made of onions, tomatoes, mustard seed, curry leaves, a dash of red chili and coconut milk.

Chana pinditwedges of eggplant and potato, tossed with onions, tomatoes, curry leaf, mustard seed, cumin seed and a dash of Himalayan spices.

Mixed fresh vegetables in a dry spicy sauce.

Eggplant baked in the clay oven and cooked in onions, tomatoes and Himalayan spices.

Cubed farmer's cheese and green peas in spiced gravy.

Cauliflower and potatoes cooked with herbs and spices.

Vegetables in a mild Himalayan cream sauce and dry fruits.

Mushroom and green peas in spiced gravy.

Creamed spinach and paneer (homemade farmer's cheese).

Fresh Sonoma garden okra cooked with onions, tomatoes, garlic and ginger and house blend spices.

Minced vegetables, cashew nuts, raisins and homemade farmer's cheese croquettes cooked in a tikka masala sauce.

Garbanzo beans cooked with mango powder and Indian spices.

Basmati rice cooked with whole spices, garlic, cashews, almonds, a sprinkling of raisins, fried onions and coriander.

Homemade milk based sponge dumpling deep in sweet rose flavored with green cardamom.

Soft cheese dumpling known as "paneer" immersed in sweetened creamy milk and flavored with green cardamom and pistachios.

Carrot pudding with cardamom and cinnamon.