given being “Royal Nepalese Army.” With such linguistic minutiae out of the way, let us dive in and find out what we discovered after summiting all that Everest in Plano had to offer.
We started with some bullet naan and mixed vegetable pakoras. The naan, stuffed with hot green chilies and bits of potato, was hot in bothand temperature and perfectly cooked with a slightly charred edge. The pakoras were described in the menu as as gobi, potato, onion and jalapeño stuffed with basin pepper and deep fried, but they arrived on our plate in a deconstructed state with some chutney for dipping. Not what we were expecting, but it was serviceable nonetheless.
This was followed by some vegetable chili momo, the original reason for the visit. These were round rather than crescent-shaped, pan-fried and covered in spicy chili sauce and garnished with parsley and green onion. They were OK, but the sauce was a bit overpowering and the texture a bit off-putting; we were left wishing we’d ordered the chicken momo instead.For our mains we went with gobi Manchurian and an order of choila, a Himalayan tiffin.
Choila – BBQ chicken marinated with spices and herbs and served with flat rice, roasted soybean and aloo achar.Choila is a more traditional Nepali dish that has a lot going on. The main component is chicken that's been marinated in herbs and spices and is served with flat rice, roasted soybean and aloo achar . The chicken had a strong, unique flavor that was definitely different.
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