Yeti Restaurant Menu

Himalayan spiced garlic, ginger, onions slices and mixed in garbanzo batter. This is deep fried until golden brown and served with a tamarind and mint sauce.

Shelled prawns dipped in a lightly spiced batter of garbanzo flour with spices. This is served with a tamarind Somname mint sauce.

Minced chicken mixed with Himalayan spices wrapped in flour dough, steamed in Newari style and served with Somname mint sauce.

Minced vegetable mixed with Himalayan spices wrapped in flour dough, steamed in Newari style and served with Somname mint sauce.

Mixed ground lamb & beef with Himalayan spices.

Tandoor bakkend paper-thin lentil crackers.

Fillets of chicken spice with cumin, ginger and yogurt cooked in the tandoor and tossed in somname sauce.

Tomato soup with roasted garlic, cumin, oregano and onion.

A traditional salad presented in our chef style. Tender chicken tikka, avocado, tomatoes and mushroom slices, served with your choice of dressing.

Mixed spring greens with avocado, tomatoes, mushroom and radishes, served with your choice of dressing.

Saffron flavored basmati rice with vegetables and nuts.

Saffron flavored basmati rice with prawns, onions, tomatoes, coconut gravy, and a dash of basil.

Shelled king prawn, lightly marinated in garlic, ginger, yogurt and smoked in charcoal tandoori served with somname sauce.

Fresh fillets of salmon, marinated in yogurt, garlic, ginger and a touch of Himalayan spices, skewered and roasted in the charcoal fired tandoor.

Rack of lamb cutlets, marinated in yogurt, ginger, mint, garam masala and mustard oil, coriander powder and roasted in the tandoori.

Cube of lamb kebabs marinated with ginger, garlic coriander leaves, chili, spring onions, smoked in the tandoori and served with mint sauce.

Chicken marinated overnight in yogurt, ginger, and garam masala. Roasted in the tandoori until lightly smoked.

Fillets of chicken spiced with cumin, ginger and yogurt roasted in the tandoor and served with mint sauce.

A mixed platter with prawn tandoori, lamb boti kebab, fish tikka and chicken tikka, served with Somname mint chutney.

Wedges of eggplant and potato, tossed with onions, tomatoes, curry leaf, mustard seed, cumin seed and a dash of Himalayan spices.

Mixed fresh vegetables in a dry spicy sauce.

Eggplant baked in the clay oven and cooked in onions, tomatoes and Himalayan spices.

Cubed farmer's cheese and green peas in spiced gravy.

Cauliflower and potatoes cooked with herbs and spices.

Vegetables in a mild Himalayan cream sauce and dry fruits.

Mushroom and green peas in spiced gravy.

Creamed spinach and paneer (homemade farmer's cheese).

Fresh Sonoma garden okra cooked with onions, tomatoes, garlic and ginger and house blend spices.

Minced vegetables, cashew nuts, raisins and homemade farmer's cheese croquettes cooked in a tikka masala sauce.

Garbanzo beans cooked with mango powder and Indian spices.

Rich gravy of coconut cream, fresh basil leaves, tomatoes and a dash of chili does justice to the flavor of prawns. A popular dish of moderate spiciness, or hotter if desired.

Himalayan spiced tandoori Mahi-Mahi cooked in a rich gravy of cooked cream sautéed in onions, tomatoes, mustard seeds, curry leaves, fresh basil, a dash of house made tamarind and chili sauce.

Tilapia fish fillets cooked in gravy made of onions, tomatoes, mustard seed, curry leaves, a dash of red chili and coconut milk.

Chicken tikka pan fried in a creamy gravy of onions, garam masala, butter cream, ground almonds, tomatoes and paprika. This dish is pleasantly mild.

This southern favorite is cooked with tomatoes, onions, chili, mustard seeds and fresh curry leaves.

Chicken and potatoes cooked in sautéed onion gravy and topped with sweet and sour tamarind chutney.

Chopped fresh spinach with chicken and spiced with fenugreek, fennel, onions and garlic. This popular dish is from the region of Punjab.

Mildly spiced lamb curry slowly cooked in creamy onion gravy.

The ever-popular, full flavored moderately spicy lamb curry cooked by an old family recipe, with ground onions, garam masala, coriander seed, a touch of chili powder, and garlic.

Braised lamb and potato cooked in sautéed onion gravy and topped with sweet and sour tamarind chutney.

Tender lamb kebab sauteed in a rich gravy of coconut cream, cooked with onion, bell peppers, tomatoes, mustard seed, fresh mint and a dash of red chili.

Meaty lamb shanks, slow cooked with the chef's special blend of freshly ground spices, tomatoes, onions, ginger, chili and cardamom.

Unleavened whole wheat bread.

Naan stuffed with potatoes, peas and Himalayan garam masala.

Basmati Rice Cooked with Whole Spices, Garlic, Cashews, Almonds, a Sprinkling of Raisins, Fried Onions and Coriander.

A combination of cucumber and yogurt mildly spiced with pepper, coriander and cumin.

Homemade milk based sponge dumpling deep in sweet rose flavored with green cardamom.

Soft cheese dumpling known as "paneer" immersed in sweetened creamy milk and flavored with green cardamom and pistachios.