Tag Archives: Indian

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 … Continue reading

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

The Himalayan is excited to present to our patrons a new menu selection, a new prix fixe meal deal at a set price of $14.99. Continue reading

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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 … Continue reading

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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 … Continue reading

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Cumin

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 … Continue reading

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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 … Continue reading

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Garlic

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 … Continue reading

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Turmeric

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 … Continue reading

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Ginger

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, … Continue reading

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