Holi Celebration 2014 at Himalayan Restaurant Niles

Holi is a spring festival of color and love, primarily observed in India, Nepal, and other regions that have significant Indian and Nepali populations. It is celebrated in late February or March with singing, dancing, and most notably, bright colored dry powders and colored water that everyone throws at each other in good fun. Food and drinks are a large part of the celebration with one of the Holi delicacies being “bhang”. Bhang is a drink made from cannabis, milk, sugar and spices and is considered “Lord Shiva’s nectar”.


Holi at Himalayan Restaurant

Holi 2014 Celebration at Himalayan Restaurant Niles

Holi Celebration at Himalayan Restaurant Niles

Holi Tie-Dye at Himalayan Restaurant

Himalayan Restaurant celebrated Holi this year with food and festivities on Sunday, March 16, the day before Holi. Family, friends, and guests were invited to indulge in Himalayan Restaurant’s authentic Indian and Nepalese food, as they tie-dyed t-shirts in homage to Holi being the spring festival of color. While no bhang was offered, guests got a taste of Holi and colorful t-shirts to remember the celebration.

Create your own meat at Indian and Nepali Cuisine Himalayan Restaurant of Chicago area

Create – A – Meal Deal

create your own meal at Indian and Nepali Himalayan Restaurant

Himalayan is excited to present to our patrons a new menu selection! We will be offering a new prix fixe meal deal at a set price of $14.99. As we grow as a restaurant we understand the need to grow, evolve and innovate. Due to this we have realized that it is important to update and innovate our menu and we are now offering the create-a-meal deal. We reviewed our top ordered items as well as our customer base to select and offer items that you often enjoy.

As a restaurant that caters to families, we understand your need for quality food at smart pricing. We created the meal deal to meet your budget needs while still offering you some of your favorite meal options. This opportunity allows you to pick and choose in a way that feels right for you and your family.

We hope that this new meal deal makes ordering simple, fast and stress free. We edited our menu to bring you only the best and most popular items in hopes that you get the best bang for your buck. We know that everyone is working on a shoe string budget and want to be able to meet your demand with the pricing that we know will keep you smiling.

This meal-deal is all about the food and not necessarily a theme. We understand the need to create innovative and quality dishes that always deliver on portions and flavor. So, we are hoping that this special meets those needs for all of you. We are rolling out this special at our Gurnee & Bloomingdale locations ONLY! So, if you’re in our hood please make sure to stop on by!

We look forward to seeing you again! Remember to follow us on Twitter and like us on Facebook to keep up to date with all the specials and goings on in store.

Here is how create your own meal works:

** All entrees come with Peas Pulav and Naan

Choose any 1 item from:
Paneer Tikka Kabab
Tandoori Chicken (Breast & Leg)
Chicken Reshmi Kabab
Lamb Tikka Kabab ($2.99 more)
Tandoori Prawn ($2.99 more)

Choose any 1 item from:
Palak Paneer
Aloo Gobi
Mix Vegetables

Pinot Gris or Pinot Grigio?

Pinot Grigio

I came across this article on the Wall Street Journal. I found it to be interesting and thought I post this on our blog. This article high lights the essence of one of the finest white wine Pinot Grigio. It also outlines the type of food that goes with Pinot Grigio. We have at the Himalayan Restaurant, Fish Curry, Fish Tikka Masala and Chicken Tikka that pair well with this wine.
– Himalayan_Blogger

Here is the article printed on wsj.com By Jason Chow

What’s the difference between Pinot Gris and Pinot Grigio? On a basic level, nothing: The same kind of grape is used to make both wines. But on the palate, there lies a world of difference.

Here’s the lowdown on this versatile grape:

Around the world: The Pinot Gris grape is mostly associated with white wine from Alsace, a French region that borders Germany. In northern Italy, the same grape is known as Pinot Grigio. But the varietal is also grown in cool-climate areas in Australia, New Zealand, Germany and the U.S. Pacific Northwest.

Sometimes big, sometimes light: Pinot Gris grapes ripen with plenty of sugar, which means that the wines tend to be either on the sweet side or, if the sugar is left to ferment for a drier wine, relatively high in alcohol. But the wines produced from this grape vary in taste, depending on the region in which they are grown. The wines from Alsace are rich, slightly oily on the mouth and full of flavor. The wines from Italy, where the grapes are harvested before they fully mature, are light-bodied and crisp.

Pinot Gris and Grigio wines from the New World tend to split between the two styles, and the way a maker labels a bottle can be a signal. For example, a wine labeled Pinot Gris from California will be more full-bodied than a wine called Pinot Grigio from New Zealand, which likely will be brighter and more acidic.

Follow the menu: Salads, mild fish and shellfish are great matches for the lighter Pinot Grigio, and like other crisp whites, it goes especially well with goat cheese. Oilier fish and roasted chicken are good pairs for the heavier-style Pinot Gris. Either way, serve slightly chilled.

Black Cardamom

Black cardamom (also known as brown cardamom, elaichi, thảo quả and tsao-ko) is a plant in the family Zingiberaceae. Its seed pods have a strong camphor-like flavor. The pods are used as a spice, in a manner similar to the regular Indian cardamom pods, but those have a drastically different flavor. Unlike green cardamom, this spice is rarely used in sweet dishes and has a smoky taste.

Culinary Uses
Black cardamom is used as a primary component in the Indian and Nepali spice blend garam masala, along with coriander seeds, black pepper, cloves, and cinnamon. It pairs well with other “heating spices,” and is excellent in rice dishes and curries containing either meat or vegetables.

Medicinal Benefits
It is broadly used to treat infections in teeth and gums, to prevent and treat throat troubles, congestion of the lungs and pulmonary tuberculosis, inflammation of eyelids and also digestive disorders.

Entrees at Himalayan Restaurant with Black Cardamom
The most famous entrees with Black Cardamom are: Peas Pulav, Briyani, Lamb Curry


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 Powder

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