Yeti, The Himalayan Kitchen, Hauz Khas Village – A peek-a-boo into Himalayan Cuisine

YETI Special Tibetan Non-Veg Platter

If you ask anyone about Tibetian Food in the country, chances are the buck will stop at Momos and Majnu Ka Teela. As a country we make perceptions so easily and it’s difficult to change them. So when we got the invite to break these perceptions, we happily grabbed it.
YETI – The Himalayan Kitchen was opened a couple of years back at Hauz Khas Village and it has been getting rave reviews since inception. They majorly serve Nepalese, Tibetan and Bhutanesecuisine with a dash of Arunachal & Meghalayan recipes, thus the name signifies having Himalayan in it. The food of Himalayan state is famous for the very intriguing style of cooking, indigenous flavors, herbs, and spices.

We went there last Thursday noon. As soon as we entered, we could feel the rawness of the mountain states. With the décor resembling to a Tibetian house, one could feel the warmth of a ‘Pahadi’ home. We settled at the table overlooking the Hauz Khas Fort and started our usual chat with the manager. The manager shared with us the history of the restaurant and gave us insight into Himalayan cuisine. We tried the dishes that he suggested. While waiting for food, I picked up one of the books lying there and started flipping through. I realized how diverse and vibrant Himalayan culture is.

Tibetan Momos (Chicken & Mutton)

Coming back to food, we were served following cuisines:
·         YETI Special Nepali Veg Platter (comprised of Aloo Sadeko, Bhuteko Chana, Wai Wai Sadeko & Tingmo)
·         YETI Special Tibetan Non-Veg Platter (Gyuma, Lowa, Cheley, Shapta, & Tingmo)
·         Tibetan Momos (Chicken & Mutton)
·         Bhutanese Chicken Datchi with Steamed Rice
·         Sweet Lime Soda (to defuse the firey flavors)
Aloo Sadeko, sautéed potatoes marinated in tangy Nepali spices with a sprinkle of sesame seeds. It’s one of the best potato dishes I have ever had. The tingling of spices dances on your tongue.
Bhuteko Chana, stir fried Bengal gram in Nepali spices. Perfect blend of spices had livened up the Bengal gram. It was somewhat similar to the preparation done in Punjabi homes.
Wai Wai Sadeko, dry Wai Wai noodles tossed with onions, tomatoes, green chilies and a dash of lemon. The most demanded noodle brand among the North-Eastern community was spiced up with this interesting preparation. It reminded us of ‘Jhal Moori’ of Kolkata.

YETI Special Nepali Veg Platter

Tingmo, steamed Tibetan bread/bun. It’s a soft layered bread. A good accompaniment with spicy food. They serve it with most of the dishes.
Gyuma, Tibetan blood sausages. It’s made with blood, minced meat and flour and is sautéed with pepper and onion. The sausage skin was dry, rubbery and the filling inside were firm.
Lowa, Goat lungs cooked in traditional Tibetan style. It’s spongy, chewy and full of spices.
Cheley, Tibetan style buff tongue sautéed with vegetables and spices.
Shapta, thinly sliced buff sautéed with onions, garlic and spices.
Tibetan Momos (Chicken & Mutton). The best momos in the town, soft and juicy. They were served with red chili sauce and peanut sauce.
Datchi, it’s a national dish of Bhutan, generally served with Ema (chilies). Datchi means cheese. So hot chillies in white gravy. It goes well with rice or bread. We ordered Chicken Datchi with steamed rice.


Our overall experience was excellent. The food was different and challenges the Indian palate. We would love to be back here again to try some more stuff.
P.S. The food is fiery hot and if you don’t prefer it, can ask the chef to mellow down the spices.

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I am an adventurer, dreamer, marketer, musically inclined, traveler and foodie to the core. I believe food is one of the greatest gift from GOD. I have always believed in that theory and have been trying to improve my dining experience. I am learning to appreciate various tastes, and expanding my horizon. For me, a great dining experience will be something where the serving challenges the conventional taste and stamps its authority. Be it a lavish spread of a five star hotel or a plate from a road-side shanty, my taste buds should be able to experience every single ingredient in the serving and the heart should always allure for it.

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