10 MUST HAVE VEGAN DISHES AT THE HIMALAYAN RESTAURANT What is veganism? Veganism is a type of vegetarian diet that excludes meat, eggs, dairy products and all other animal-derived ingredients. Is Himalayan Restaurant (Chicagoland – Niles and Gurnee) a good place for Vegans? This question has been answered by our customers who frequent the restaurant for the huge selection of…

Read More

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…

Read More

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 integral part of the curry powder or paste. Cumin seeds are used as a spice for their distinctive aroma. According…

Read More

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. Culinary Uses Coriander seeds are dried up, ground into a powder form after which they…

Read More

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 flavor that mellows and sweetens considerably with cooking. The Sankrit word, “Lahsunah”, for garlic, means “that which devours diseases of…

Read More

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 skin and a deep orange flesh. Turmeric has long been used as a powerful anti-inflammatory in Indian and Nepali systems…

Read More

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, pickled  ginger and preserved ginger. Inidan and Nepali cooking use primarily the dried ginger roots. Culinary Uses Fresh ginger is…

Read More