Located on the third floor of a building right across the street from the Tesoro Hotel in Cabo San Lucas, Everest Curry House as its name suggests is a fusion of Nepalese and Indian cuisine. Sam Karanjit, the owner has been in Los Cabos for eight years. He originally moved from Nepal to St. Marten in the Caribbean to sell Jewelry. When he came to Cabo San Lucas, it was to do the same thing. His wife, however, was interested in offering their special combination of Indian and Nepalese foods and started by cooking from home. Just under a year ago, Everest Curry House was opened. Like most new restaurant owners, Sam faced the challenges of owning a restaurant in Los Cabos – keeping staff while trying to build recognition of the restaurant. One of their biggest challenges was finding all the spices and other ingredients that they need to make the food. Ultimately, they ended up with a supplier from Canada. Everything is made fresh every day.
Neither my wife nor I are big curry fans, but the diversity of the menu intrigued us. We asked our friends Bill and Tanya to join us. Bill loves hot and spicy, and curry is on his list. We arrived at the restaurant after the trek up the stairs and were greeted by Sam, who introduced himself and welcomed us to the restaurant. We took a table for four along the railing that looks out toward Tesoro and Pedregal. The restaurant has a stage at one end for live music. We were offered the menu, which was eight pages long and offered a great choice of vegetarian and non-vegetarian versions of lots of traditional Nepalese and Indian dishes. We decided that we would try a variety of dishes and share to get a good sense of the range of flavors and preparations offered by the restaurant.
For appetizers, we chose the Chicken Kothey Momo from the Nepalese appetizers, the Onion Pakora and Vegetable Samosa from the Vegetarian appetizers, and the Chicken Lollypop. Each of these appetizers came with special sauces to enhance their flavor. The portion sizes were large enough to share and each was made to our taste profile in terms of the level of spice. What a great start to the meal. In fact, we had Chicken Lollypops and Chicken Kothey Momo (fried dumplings) left over to take home.
For main courses, Bill ordered the Chef’s Special Boneless Chicken Curry very spicy, Tanya ordered the Chicken Tikka Masala mild, Beth ordered the Chicken Fried Rice, and I decided on the Chicken Manchurian from the Indo Chinese part of the menu. Sam described how people from India had gone to work in China and when they returned, the created a fusion of Indian and Chinese preparations and the Manchurian sauce was part of that. We also ordered both Naan and Roti (a fried bread) to go along with the meal. The mean was served with basmati rice.
Using the rice as a base, we all tried each other’s main entrées. The flavors were absolutely amazing. Each of the sauces was completely different with its own distinctive flavor. The Masala sauce with the Chicken Tikka was a creamy tomato sauce. The Manchurian sauce was excellent. I even tried the spiciest entrée and just used a little more rice and naan to reduce the impact of the spice.
Sam brought us each a small sample of Rasgulla for dessert – a soft and spongy cottage cheese balls soaked in sweet syrup. It was a little too sweet for me.
Our whole experience at Everest Curry House was amazing. Whether you are interested in Nepalese, Chinese, or Indian food, you will find something that you will just love on the menu. The service was equally excellent. The owners are delightful people, and we will definitely be back. To me this is a hidden gem. I normally would look for Indian food, but this is a great exception.
For more information about Everest Curry House visit their website at https://everestcurryhouse.mx/ or on Facebook at https://www.facebook.com/everestcomida.hindu