A Peak ExperienceColumns Veg'n Out
March 10, 2013
Story By: Terri Hefner | Photos by: Leah Friel
It’s all up to you at Himalayan Kitchen, where you don’t have to climb Mount Everest to reach the pinnacle of satisfaction.
Every day, fresh produce from local vendors is delivered to the Kaimuki eatery, where owner Suman Basnet works his culinary magic, Nepali-style. And while Indian food lovers flock there for Basnet’s crave-worthy curries and ethnic staples such as Chicken Tikka and savory samosas, it’s what you don’t see on the menu that entices vegetarians.
“We do focus on vegetarians and vegans,” he says. “Everything is cooked to order, so we have a lot to offer.”
That’s one welcoming sentiment for non-meat eaters.
In addition to meat-free menu offerings such as Veggie Madras ($14.95) — a coconut milk-based curry with cauliflower, zucchini … nine different vegetables in all, which is accompanied by a choice of basmati rice or curried mashed potatoes — customers can pretty much create their own meal.
“We can change it, twist it around and cook it just the way they want it,” assures Basnet, who adds that in nearly every dish diners can control the chili level, coconut milk can replace dairy milk or cream, and tofu can be substituted for cheese.
For veggie lovers, it’s a peak experience.
1137 11th Ave., Kaimuki
Open daily Dinner, 5-10 p.m.
Lunch, Tuesday-Friday, 11 a.m.-2 p.m.