The Best New Himalayan Restaurants in Queens | Eater NY
"Chef and co-owner Vivek Lama, originally from Kathmandu, ships timur — a black peppercorn that gives off a numbing, tingling sensation and is a cousin to the Sichuan peppercorn — from Nepal’s Himalayan section and builds much of the menu around it. A handful of the peppercorns "hits the nose with an intense, earthy, floral bouquet from a foot away." Lama says, “I love to cook with lots of spice to people who also love spice.” Timur is the base of the broth in his jhol momos: cooked with tomato, peanuts, and a Nepali masala of cumin, coriander, garlic, dried red chiles, and ginger, the jhol momos are described as delightfully juicy and robustly flavored with citrusy, tingly notes from the timur. The spice also appears in a chutney and a grilled chicken rubbed with timur and served with a pink beetroot mashed potato chutney. A bold masala without timur powers items that don’t often show up at Nepali restaurants in NYC, such as smoked duck choila, flame-grilled pork ribs, and three chile momos slathered in a fiery red chile sauce. (Appetizers: $8-$11; momos: $11-$15; entrees: $13-$27.)" - Caroline Shin
