Himalayas are heavenly KARISHMA KUENZANG karishma. kuenzang@ mid- day. com Since it first opened in May last year, Yeti - The Himalayan Kitchen, has been the place weu2019ve sought out for a bowl of cheesy ema datchi, a comparatively milder version of whatu2019s served in Bhutan and Darjeeling in terms of heat, which goes splendidly with a fluffly tingmo or plain momo. So, when we head there one weekday evening, weu2019re expecting a similar experience.
But we are a tad confused as we step in. Though it was set up on the ground floor the last time we came, attendants redirect us to the sixth floor, which turns out to be the rooftop of Raasta, the parent company that took over the Delhi- based Himalayan eatery and brought it to Mumbai. Itu2019s pretty; fairy lights brighten up the space, which would otherwise be almost pitch- dark, but thereu2019s no signage for Yeti, except on the menu that is handed to us, along with a separate one for Raasta.
As we order mutton momos ( ' 275), weu2019re informed that the Yeti menu is a permanent pop- up at Raasta. This means you get to order alcohol in the otherwise spirit- free eatery.
The piping- hot momos arrive within 10 minutes, as we bob our heads to an old Kygo track.
The momos are juicy, have enough filling and a thin casing, all impossible traits to find in the momos served across Mumbaiu2019s eateries. And the accompanying trio of chutneys is just as we remember from our previous visit u2014 a smoky and moderately spicy red one, an orange one that packs a punch of spice, and a white, soothing peanut dip, making each bite a heady adventure for the palate.
For mains, we get the sha datchi ( ' 375) and vegetarian thakali thai ( ' 525) to soak in the flavours of Bhutan and Nepal in one meal.
The Bhutanese datchi is creamy, cheesy and comforting, with smaller chunks of chicken than we remember from last time, which works well with small bits of the tingmo that it is served with. The tingmo has improved leaps and bounds from last time.
The hard base we had bit into last time isnu2019t there. Itu2019s fluffy enough and not flat like it was before.
The Nepali thali is served with mushroom, dal, rai ko saag, prio aloo, gundruk sadeko, bitter gourd fritters, raddish achar, papad, curd and rice. The dal is homely, and just the right texture for us to pour over some rice while gundruk ( dry, fermented bits of spinach) adds the smoky texture and a hint of crunch. This is the ideal bite; the earthiness of the dal is enhanced with the robust gundruk, while the raddish pickle lends a tinge of heat and sourness.
We next indulge in the rai saag, piro aloo and fritters; itu2019s similar to the way itu2019s eaten in Nepal. The mushroom preparation is disappointing; itu2019s not dried enough but we guess thatu2018 s as difficult to source in Mumbai, just as gyuma is. A Tibetan version of sausages that the Delhi outlet is famous for, Gyuma has been impossible to source and make in Mumbai since the eateryu2019s inception.
When we ask for it, weu2019re told itu2019s going to be off the menu REVISITED FOOD/ authentic AMBIeNCE/ confusing SERVICE/ Prompt COST/ Reasonable verdict / J JJ The authenticity of Nepali, Bhutanese and Sikkimese flavours at this Khar eatery is consistent, although itu2019s become more of a permanent pop- up in Raasta The Guide first reviewed Yeti - The Himalayan Kitchen in May 2019. We conduct select, anonymous follow- ups to assess maintenance of standards as itu2019s not been available. Well, weu2019ll be back soon for the rest of their fare. Or rather, order in.
AT Yeti - The Himalayan Kitchen, 6th floor, Rohan Plaza, 5th Road, Khar West. time 12 pm to 10 pm CALL 9833164392 Vegetarian thakali thai Tingmo and sha datchi The rooftop seating.
pics/ karishma kuenzang Mutton momos JJJJ Exceptional, JJJ Excelent, JJ very Good, J Good, Ave rage. Yeti - The Himalayan Kitchen didnu2019t know we were there. The Guide reviews anonymously and pays for meals
