The High Pass Menu

Fresh basil and mozzarella

Classic spicy pepperoni

Creamy mushroom and truffle oil

The national dish: lentil soup, basmati rice, mustard greens, and radish pickle.

Grilled chicken marinated in roasted mustard oil, fenugreek, and green chilies.

A Newari 'rice flour pizza' topped with minced meat, egg, and mountain herbs.

Unique sour curry with bamboo shoots, potatoes, and black-eyed peas.

Hand-pulled flat noodles in a hearty bone broth with radish and spinach.

Crispy, deep-fried bread stuffed with seasoned minced meat and cabbage.

Steamed lotus-shaped buns served with a spicy stir-fried beef and celery.

Cold, spicy mung bean noodles seasoned with garlic water and chili oil.

Tandoori-grilled chicken simmered in a velvet tomato and cashew cream sauce.

Tender lamb slow-cooked in a yogurt-based gravy with Kashmiri chilies.

Classic vegetarian dish of cauliflower and potatoes sautéed with turmeric and ginger.

Cubes of house-made cheese simmered in a vibrant, spiced onion-tomato sauce.

Soft, leavened flatbread topped with fresh garlic and cilantro, baked in a tandoor.

Traditional Tibetan tea churned with salt and yak butter.

Milk tea brewed with ginger, cardamom, and black peppercorns.

Refreshing yogurt drink blended with sweet Alphonso mangoes.