Quick delivery and piping hot food, though it didn’t set the world alight
Nepalese takeaway Everest: Food arrives in a plastic bag with a paper bag inside, and a mixture of tinfoil and rigid plastic containers., was established by chef Resham Gurung and Suman Gurung, who have many years’ experience in hospitality. Before they jointly opened Everest Kitchen, Resham was the head chef at Diwali Restaurant in Dublin 2, and Suman managed a number of Dublin restaurants.
The mo:mos are steaming hot and come with a spicy sauce with heat that hits the back of the throat. The carrot and minced chicken filling is pleasant, though the dough at the bottom is too thick and the wrapping uneven. Three pieces of shish kebab, made from minced lamb, are mildly spiced and coated with fresh herbs and peppers. Skewered and grilled in the tandoor, they have a red hue but lack a proper crust. They are served in a sauce with onions, tomatoes, and a lemon wedge.
The lamb Himalayan curry, a Sherpa dish from Nepal, is cooked with spices, yogurt, and coriander. The lamb is tender but there’s less of it than I would expect. The creamy sauce has a mild spice level with a hint of sweetness. The meat seems to have been cooked with the curry rather than added to a sauce at a later stage. This is the best dish.Food arrives in a plastic bag with a paper bag inside, and a mixture of tinfoil and rigid plastic containers.
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