Skip to main content

The Nepal Restaurant

I am always on the look out for my new favorite restaurant! I love cooking, don't get me wrong. But sometimes I want to sit back and let someone else prepare the food. Unfortunately, I haven't had many wonderful dining experiences out here in Colorado.

Last week, however, Dev and I found a diamond in the rough. A while back (while we were looking for the perfect dog to adopt), we drove out to the animal shelter in Glenwood Springs, CO. At the turn off from the highway, I noticed a restaurant in this little strip mall called The Nepal Restaurant. I made a mental note of it and filed it away in the back of my mind.

Earlier this week, Dev and I were shopping around in Glenwood Springs (which is a fairly common occurence). For some reason, I remembered the little restaurant in the strip mall, and suggested we go eat there.

I am sooooo glad I did!

The restaurant itself is nothing fancy. The dining room is rather smallish. The decor consists mostly of posters of Mt. Everest and other Tibetan/Nepalize(sp) cultural items and traditional symbols. I noticed as we sat and waited for our meal, that everyone who came through the door seemed to know the staff, entering to welcoming hugs and questions about family members, or school. This, to me, is a very good sign!

I ordered chai right off the bat. And I was not disappointed. Every time I emptied my cup, a staff member appeared out of nowhere with a steaming hot pot, ready to refill my teacup. The downside of this was drinking 3 cups of chai before our food arrived. It also may be responsible for a tummy ache I had later that night!

I ordered the combo plate for an appetizer, because it had a little of almost everything on the appetizer section of the menu. Here's a pic...


On this platter we found: shrimp, chicken and vegetable Pakoda (a version of tempura using chickpea flour) and a Samosa. It was wonderful! The fried meat and veggies were crispy, but not mushy. The flavor of the chickpea flour is present, but not overwhelming. The samosa was especially good. I love fried pies, and this one was seasoned perfectly! Oh- andI almost forgot the Papad (crispy lentil wafer) and the Naan (flatbread). All the above was served with a grouping of sauces, ranging from sweet to spicy to a tzaziki-like yogurt based sauce.

I seriously should have stopped right there. I was fat and happy. But then our entrees arrived....

Dev had the Lamb Bhuteko (Seasoned lamb in dry tomato sauce with cooked onion)...



I wish I had ordered this. It was spicy and sweet and soft and crunchy all at the same time. I would have wrapped it all up in the garlic/cheese Naan we ordered to go with it. And I could have died a happy woman.

I ordered the Lamb Kawab (Marinated in yogurt and herbs overnight then cooked in Tandoori oven)...



My entree was really good, but it lacked that saucy smoothness I have come to expect from this kind of food. Normally I order a korma preparation. And I'm sure I'll order that next time. I have no doubt these people do an off the charts version of it. But this was really good. And if Dev hadn't ordered the Bhuteko, I probably would have waxed poetic about my entree. But as it stands, I liked his better. I did eat the pieces of roasted lamb and onion wrapped in the garlic/cheese naan. I have the leftovers in the ice box, and I think that will be my lunch, with a little homemade tzaziki topping it all off.

Needless to say, The Nepal Restaurant will definitely go into our regular rotation. Mondays are reserved for Taipei Tokyo...but this might become a weekend date night tradition!!

Comments

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Sunday Love...

This is what Sunday morning looked like at our house. I was inspired by some beautiful strawberries I bought at the store yesterday, so I wanted to make a special breakfast.

What says "I Love You" more than a stack of hot, homemade buttermilk pancakes???



Well, I'll tell you what. A stack of hot, homemade buttermilk Strawberries Romanoff Pancakes with Brown Sugar-Sour Cream Sauce. That's what.



A very good friend of mine from back home in Savannah, Jared, sent me for an engagement gift a year subscription to "Southern Living" magazine. He explained that he didn't want me to "forget how to be Southern." Although it is doubtful that I will EVER not be Southern, it was a very sweet gift. And I must admit I was so excited the day it landed in our mailbox that I had to fight every instinct in my Southern body not to plop on the couch right then and there and read it cover to cover and commit it to memory.

In the April 2009 issue of "Southern L…

Gouda Mac and Cheese

IMG_1102, originally uploaded by All Things Mimi. Dev loves gouda cheese.
We had a hunk of it in our fridge.
So...I decided to make mac and cheese out of it.
Unfortunately, I wasn't going by a recipe, so I can't tell you exactly how I did it. I can give you a blow by blow, but that's about it.
I started by sauteeing an onion in olive oil and butter (if I had to guess at amounts, I'd say maybe a couple of tablespoons of butter and one tablespoon of olive oil). Oh- and I started boiling the elbow pasta. I boiled about half a pound of pasta for 8 minutes, then drained it.
Back at the cheese sauce...
After the onions had softened (about maybe 5 minutes), I added flour. How much? I have no idea- maybe a quarter cup? I let it cook like a roux for about 5 minutes. I added a little salt and a few drops of hot sauce at this point. I had managed to eek 2 cups of dairy liquid out of my fridge- I had about 1/2 cup of 2% milk, about 1 cup of half and half and maybe 1/2 cup of white wine. …