Gorkha Palace Indian Cuisine
Indian restaurant · Nicollet Island ·
Nepali, Indian & Tibetan cuisine with local ingredients & exotic drinks
Nepali, Indian & Tibetan cuisine with local ingredients & exotic drinks
"From bison-stuffed momos to fire-roasted lamb seekh kebabs, Gorkha Palace draws from the cuisines of Tibet, Nepal, and India. Pair the richly spiced curries with garlic naan, housemade achaar (pickles), and a salty mint-infused lassi. The menu is especially vegetarian and vegan-friendly, with over two dozen meatless entrees. Online ordering is available." - Stacy Brooks
"Recently sold to new owners, Gorkha Palace is a Northeast Indian, Tibetan, and Nepalese restaurant whose owner Rashmi Bhattachan hopes to spend more time on her second restaurant, MomoDosa, as her business partner and chef Sarala Kattel nears retirement. Bhattachan said she expects little will change with the restaurant’s menu or name because of its long history and goodwill, and she noted the new owners are “young, energetic, vibrant” and might even bring a little more variety to the menu." - Justine Jones
"Momos, a type of steamed dumpling shaped like half-moons, are one of several highlights in Gorkha’s expansive menu, which spans Nepal, India, and Tibet. Co-owner Rashmi Bhattachan sold these Nepalese delicacies at the Mill City Farmers Market long before founding Gorkha — and more lately her newest outpost, Momo Dosa — so naturally, her tenure comes through in each momo’s meticulously pleated skin wrapped around juicy patties of turkey, veggie, or bison, all sourced from local farms. Served with a bright tomato chutney, they’re enough to make a meal." - Justine Jones
"Run by Rashmi Bhattachan and Sarala Kattel out of a Northeast Minneapolis kitchen since 2010, Gorkha brews masala chai fresh daily using a black CTC tea from the Assam hills; the tea is boiled with crushed cardamom, cloves, cinnamon, and ginger, then finished with a frothy addition of whole milk and simmered until it develops a rich reddish-brown color — a perfect complement to their crispy veggie samosas." - Ali Elabbady
"From the team behind Gorkha Palace, I sampled street-food–style Southern Indian and Nepalese dishes, including steamed momos filled with organic ingredients and dosas, the delicate, lightly fermented crepes." - Alex Lodner
