"Trekking at dawn in the majestic mountain range, offering a serene and spiritual experience." - Andrew Leland
"At chef Kaiser Lashkari’s Himalaya, I tasted a distinctive, skinless fried chicken that reflects his Parsi roots and inventive technique: he trims the bird, marinates it for three days in a blend of Indian spices, then fries it “the American Southern way” in vegetable oil in a small Indian fryer, dumping the oil after every four whole chickens. The result is deeply gilded, crisp, flavorful, and juicy with a light crust, served with a tangy “magic mustard” sauce that locals rave about; as Lashkari says, you don’t miss the skin because of the way it’s fried." - Brittany Britto Garley
"I found their patio is currently open with tables sometimes placed on existing patios, in parking lots, or on sidewalks; guests are asked to wear masks and all staff will be masked, with precautions in place—check with the restaurant for individual days and hours. Studies suggest lower exposure risk when dining outdoors, but that benefit depends on restaurants following strict social distancing and other safety guidelines." - Joy Summers
"The restaurant celebrated a milestone when chef Kaiser Lashkari was named a semifinalist in the Best Chef — Southwest category for the first time, part of a small group of Houston semifinalists who ultimately did not advance to the final round in 2019." - Amy McCarthy
"A restaurant whose chef, Kaiser Lashkari, received his first-ever 2019 James Beard Award semi-finalist nomination in the Best Chef: Southwest category, marking a milestone recognition for the kitchen." - Amy McCarthy
