Himalayan Sherpa Kitchen

"This is a small BYOB spot on Lawrence that’s serving great Nepali food, like a savory kwati (a nine bean soup), and C momos—crispy dumplings served in a spicy sauce that will make you glad you brought a six-pack. This place has some very good Indian dishes, too (like tikka masala and lamb vindaloo), and it’s a perfect place for a casual weeknight dinner." - josh barnett, sam faye, adrian kane, john ringor

"When you’re looking for something different from all the American and European food that dominate the valley, try the Himalayan Sherpa Kitchen. This casual spot also does a serious takeout business, for those nights where you can’t pry yourself off the couch. Start with the vegetable momo, with just the right amount of spinach and spice, followed by the lukshya saag in a rich curry sauce, and the machha ra bhanta with fresh salmon. One perk of dining in: you’ll probably make friends with the owner and hear all about his annual trips to Mt. Everest." - Christina Julian

"The menu at Himalayan Sherpa Kitchen is long enough that you’re almost guaranteed to find something that fits your mood. Are you looking for something spicy or mild? Vegetarian or meaty? Deep-fried or curried? No matter what, there seems to be a traditional Nepali dish for that. The comfortable dining room is semiformal and quiet, so if you’re coming here with a loud talker, distract them with the delicious jhol momos (steamed dumplings in a tomato-based soup) and plenty of garlic naan." - Marnie Shure

"Himalayan Sherpa Kitchen “goes deeper into Nepalese regional and multiethnic foods than anywhere else in town” according to Mike Sula. Chef Bhim Rai has brought never-before-seen specialties to town, such as sephaley, a “kind of Tibetan empanada stuffed with minced chicken and peas” and served with a mustardy dipping sauce. Fresh sautéed mustard greens also “steal the show from another Tibetan dumpling known as ting-mo,” while more uncommon dishes include thenthuk – chicken soup with hand-shaved noodles – and kwati, a “seven-legume stew that Rai steeps and cooks for nearly 24 hours.” Among the seafood options, the salmon curry is the most notable, “almost electric in its bright, acidic profile.”" - Jeffy Mai