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Himlayan spiced garlic, ginger, onion 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 vegetables mixed with Himalayan spices wrapped in flour dough, steamed in Newari style, and served with Somname mint sauce.
SOUPS & SALADS
Chef's Special Salad
A traditional salad presented in our chef style. Tender chicken tikka, avocado, tomato, and mushroom slices. Served with your choice of dressing.
Long grain basmati rice cooked in ghee with sautéed onions, dry fruits, and saffron. Served with raita.
The tandoor is a unique oven used in Northern India. It is a large urn-like pot made of clay giving a characteristic smoked flavor. All tandoori dishes are served on a bed of onions, bell peppers, and vegetables.
Methi Machli Fish Kebab
Fresh fillets of Mahi Mahi marinated in yogurt, tomatoes, garlic, and a touch of Himalayan spices, skewered and roasted in the charcoal fired tandoori.
Shahi Prawn Tandoori
Shelled king prawn lightly marinated in garlic, ginger, yogurt, and smoked in the charcoal tandoori. Served with somname sauce.
Rack of Lamb Tandoori
Rack of lamb cutlets marinated in yogurt, ginger, mint, garam masala, mustard oil, coriander powder, and roasted in the tandoori.
Yeti Special Lamb Kebab
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.
Lentils are simmered overnight over the lightly glowing embers of the tandoori together with onions, chili, ginger, fresh cream, and butter with garnish cilantro, tomatoes, and sprout beans.
Eggplant & Potato Masala
Wedges of eggplant and potato, tossed with onions, tomatoes, curry leaf, mustard seed, cumin seed, and a dash of Himalayan spices.
Eggplant baked in the clay oven and cooked in onions, tomatoes, and Himalayan spices.
Fresh Sonoma garden okra cooked with onions, tomatoes, garlic, and ginger with house blend spices.
Black tiger prawns cooked in gravy made of onions, tomatoes, mustard seed, curry leaves, a dash of red chili, and coconut milk.
Fish Tikka Masala
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 a coconut milk gravy with onions, curry leaves, and cilantro.
Chicken Tikka Masala
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 & sour tamarind chutney.
Chopped fresh spinach cooked with diced lamb and spiced with fenugreek, fennel, onions, and garlic. This most popular dish is from the region of Punjab and is moderately spicy.
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 & sour tamarind chutney.
A bread made to order here especially for you. Naan is a leavened bread baked in the tandoor.
In the traditional Indian and Nepalese fashion we suggest a selection of the following to complement your meal.
Homemade milk based sponge dumplings deep in sweet rose, flavored with green cardamom.