Jewel of Himalaya - a newish restaurant in the A&P strip mall in nearby Harrison got a nice write-up in The New York Times. We've tried the take-out (you can dine-in, take out or have it delivered) and it's pretty good, especially given the paucity of ethnic food choices in our area.
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"Momos, or dumplings, are the most popular food item of the region, and Jewel of Himalaya had them by the half-dozen for a snack, starter or an entire dinner...
Jewel’s diners are given a choice of seasonings: mild, medium or spicy. We gauged the kitchen’s idea of spiciness and ordered “medium,” but also requested a side of sepen, a fierce Tibetan chili sauce, in case the kitchen held back. Used cautiously, sepen warmed and transformed quite a few mild soups, sauces and momos.
As for entrees, tandoori chicken seemed to be a favorite here. Many platters of steaming, sizzling chicken legs emerged from the kitchen and scented the entire dining room. Tandoori chicken tikka employed the breast meat some diners might prefer.
From a good selection of vegetable dishes — including chickpeas, spinach, beans, eggplant — we chose dal makhini. Jewel’s version proved beyond delicious. This thick, gorgeously seasoned stew of lentils and beans went with everything, especially rice.
Sauces, or gravies, have borrowed tastes from India and China, neighbors on the Himalayan range. So heavy flavor hitters like cardamom, tomato, cumin, cinnamon, garlic, onion, chilies and more come into play, and meats are more often used as flavoring. Ginger and garlic curry was a striking vehicle for Himalayan chicken and beef, and cashew and almonds did much the same for Himalayan korma. Himalayan aloo had little cauliflower but came loaded with potatoes, a staple crop of Nepal."
Also read the Yelp reviews.