Everest Himalayan Cuisine

The hearty dumpling, known as momo, comes in three variations -- vegetable, chicken and lamb --  at Everest Himalayan Cuisine in Bellmore. 

Everest Himalayan Cuisine in Bellmore serves Nepali, Indian and Tibetan dishes.

Restaurant partner Tika Raj Dhakal, standing, serves patrons in the dining room of his restaurant Everest Himaylayan Cuisine in Bellmore. On the wall is a photo mural of the Himalayas.

Restaurant partner Tika Raj Dhakal checks on patrons under the glow of colorful paper lanterns in the dining room of Everest Himalayan Cuisine in Bellmore. He owns the restaurant with Ramesh Maharjan and the chef Benoy Chhetri.

The owners of Everest Himalyan Cuisine in Bellmore are, from left, Ramesh Maharjan, chef Benoy Chhetri, and Tika Raj Dhakal.

Chef Benoy Chhetri holds a sizzling platter of tandoori chicken in the kitchen of Everest Himalayan Cuisine in Bellmore.

The chunks of meat in lamb tarkari are braised in a Himalayan brown sauce that gets an assist from a cinnamon stick, among other spices at Everest Himalayan Cuisine in Bellmore. 

The badami naan at Everest Himalayan Cuisine in Bellmore is stuffed with cashews, cherries and fennel seed.

Lamb choila is a cold dish made with roasted marinated lamb, red onion, red pepper, scallions and a shower of fresh cilantro at Everest Himalayan Cuisine in Bellmore.

Sadae ko aloo ra kakara, made with cucumber, potatoes, carrots and peas, is a cold vegetarian starter at Everest Himalayan Cuisine in Bellmore.