Himalayan Restaurant

Cumin is the seed of a small umbelliferous plant, a member of the parsley family. Cumin is available dried, or ground to a brownish-green powder and is one of the most essential spice of Indian and Nepali cuisine. Cumin is integral part of the curry powder or paste. Cumin seeds are used as a spice for their distinctive aroma. According to online wiki, cumin is the second most popular spice in the world after black pepper.

Cumin Seed

Culinary Uses
Cumin seed or powder is used in almost every Indian and Nepali dish from Potatoes, Chicken, Goat, Lamb, Paneer, Biryani Rice, Jeera Rice and also in Tandoori items: Tandoori Chicken, Chicken Tikka, Sesh Kabab. Cumin is often fried whole in hot oil or ground as part of a blend. It is an ingredient of most curry powders and many savoury spice mixtures.

Medicinal Benefits
Cumin is valuable in dyspepsia diarrhoea and hoarseness, and may relieve flatulence and colic. It has been shown to be effective in treating carpal tunnel syndrome, as well as diarrhea, indigestion, and morning sickness. As a herbal drink it can be helpful to counteract indigestion.

Entrees at Himalayan Restaurant with Cumin
Almost all of appetizers and main entrees consists cumin seed or powder.
The most famous entrees with Cumin are: Lamb Curry, Tandoori Chicken, Paneer Tikka Masala, Malai Kofta, Butter Chicken, Chicken Curry, Palak Paneer

Coriander (Cilantro) is a herb with a fresh, sweet aroma. The Coriander powder is an essential spice in the Indian and Nepali cuisine. It is used as a flavoring agent in vegetarian and non-vegetarian items. It imparts the dish with its unique aroma of freshness.

Coriander Powder

Coriander Seed

Culinary Uses
Coriander seeds are dried up, ground into a powder form after which they are stored in dry packets. Coriander powder is used at the beginning of the preparation of a dish, usually, fried in oil or butter. All parts of the coriander plant are edible, but the fresh leaves and the dried seeds are the parts most commonly used in Indian and Nepali cooking. Fresh coriander leaf are mostly used for garnish and for flavoring but it has totally different taste to the seed.

Medicinal Benefits
Coriander, like many spices, contains antioxidants, which can delay or prevent the spoilage of food seasoned with this spice. A study found both the leaves and seed to contain antioxidants, but the leaves were found to have a stronger effect.
Coriander can be used to cure mouth ulcers and rashes. Coriander has been documented as a traditional treatment for diabetes. Coriander seeds were found in a study on rats to have a significant hypolipidemic effect, resulting in lowering of levels of total cholesterol.

Entrees at Himalayan Restaurant with Coriander powder
Almost all of appetizers and main entrees consists coriander powder.
The most famous entrees with ginger are: Tandoori Chicken, Paneer Tikka Masala, Malai Kofta, Butter Chicken, Lamb Curry, Chicken Curry, Palak Paneer

Garlic is an erect biennial herb with condensed, flattened stem and narrow, flat leaves. The bulb consists of bulblets called cloves. The cloves are used for consumption (raw or cooked), or for medicinal purposes, and have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. The Sankrit word, “Lahsunah”, for garlic, means “that which devours diseases of the heart”. Garlic is a natural antibiotic and is one of the essential part of the Indian and Nepali cuisine.

Culinary Uses
Garlic is widely used around in India and Nepal for its pungent flavor as a seasoning or condiment. It is a fundamental component in many or most the Indian and Nepali. The flavour varies in intensity and aroma with the different cooking methods. It is often paired with onion, tomato, or ginger.

Medicinal Benefits
The garlic bulbs have stimulant, anti cholesterol, antibacterial, aphrodisiac, analgesic, anthelmintic, diuretic, emmenagogue and anti fungal properties. It is used to treat the following conditions:
a. Earache Relief (Garlic oil)
b. Natural Cholesterol Remedy
c. Reduces Hypertension
d. Strengthens Immune System
e. Traditionally used to treat flu, colds, and bronchitis

Other benefits of turmeric are: Relief for Rheumatoid Arthritis, Cancer Prevention and Reduce Risk of Childhood Leukemia.

Entrees at Himalayan Restaurant with Garlic
Almost all of appetizers and main entrees consists garlic.
The most famous entrees with ginger are: Tandoori Chicken, Paneer Tikka Masala, Malai Kofta, Butter Chicken, Lamb Curry

Turmeric has a peppery, warm and bitter flavored, bright yellow colored spice and is best known as one of the ingredients used to make curry. Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. Turmeric has long been used as a powerful anti-inflammatory in Indian and Nepali systems of medicine.

Turmeric Powder & Root

Culinary Uses
Turmeric is widely used as a spice in South Asian. In Nepal and Northern of India, turmeric is widely grown and is extensively used in almost every vegetable and meat dish in the country for its color, as well as for its medicinal value. It is a significant ingredient in most curry powders.

Medicinal Benefits
Turmeric is a powerful medicine that has long been used in Indian, Chinese and Nepali systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions, including flatulence, jaundice, menstrual difficulties, bloody urine, hemorrhage, toothache, bruises, chest pain, and colic. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns. When combined with cauliflower (Bhuteko Cauli – Nepali Entree), it has shown to prevent prostate cancer and stop the growth of existing prostate cancer.

Other benefits of turmeric are: Relief for Rheumatoid Arthritis, Cancer Prevention and Reduce Risk of Childhood Leukemia.

Entrees at Himalayan Restaurant with Turmeric
Almost all of appetizers and main entrees consists turmeric powder.
The most famous entrees with ginger are: Mutter Panner, Malai Kofta, Butter Chicken, Lamb Curry, Butter Chicken

Ginger takes its name from the Sanskrit word stringa-vera, which means “with a body like a horn”. Ginger is essential spice in Indian and Nepali cooking. Ginger is available in various forms, whole raw and fresh roots, dried roots, powdered ginger, pickled  ginger and preserved ginger. Inidan and Nepali cooking use primarily the dried ginger roots.

Culinary Uses
Fresh ginger is essential to Asian cuisine especially in India and Nepal. It is used in pickles, chutneys and curry pastes and the ground dried root is a constituent of many curry powders. Tender young ginger can be sliced and eaten as a salad and also green sprouts from ginger can be added to a green salad. Pickled ginger is a delicious accompaniment to satays and a colourful garnish to many Indian and Nepali dishes.

Medicinal Benefits
Ginger is most commonly known for its effectiveness as a digestive aid (Ginger tea). By increasing the production of digestive fluids and saliva, Ginger helps relieve indigestion, gas pains, diarrhea and stomach cramping. Ginger root is also used as an anti nausea remedy for motion sickness and morning sickness. It also relieves the symptoms of people suffering from rheumatoid arthritis and muscular discomfort. Ginger Root may also be used to help break fevers by warming the body and increasing perspiration.

Entrees at Himalayan Restaurant with Ginger
The most famous entrees with ginger are: Chicken Momo, Vegetale Momo, Palak Paneer, Dal Makhani, Lamb Curry, Chicken Curry