Everest Kitchen

Everest Kitchen opened its doors in 2021 with a small team, a clay oven, and a collection of recipes passed down from two families. Our head chef grew up in the foothills outside Pokhara, where he learned to grill sekuwa over open coals before he could ride a bike. Our pitmaster trained in tandoor kitchens across Delhi, where naan is an art form and the perfect char makes a dish unforgettable.

When they began cooking together, the menu practically wrote itself. Tandoori Chicken BBQ sits alongside Chicken Sekuwa, while lamb seekh kebabs are paired with Nepali achar. The same fire fuels two culinary traditions at one table.

We prioritized building the patio before the dining room because we envisioned Everest Kitchen as a place where you could wander in on a warm evening and find yourself lingering long after dessert. With string lights, green walls, and sturdy wood tables, it’s a relaxed atmosphere. Bring your friends, order more than you think you can eat, and stay awhile.