“Our customer is God. Our prayer is to the customer.”
These were the first and most important words spoken to me by Karma Tenzing Bhotia, the owner and creative mastermind behind Himalayan Kitchen. A “basecamp” philosophy sets the foundation and tone for the entire restaurant. However, his prayers for the customer tap beneath the surface of simple proprietorial economics; it’s a prayer for customers’ comfort, enjoyment, health, and overall experience, and his recipes and flavors reflect something more profound: a commitment to healthy and healing food. The prayer is for wellness.
Karma’s initial correlation between Durango and Nepal was the environment: high altitude and active mountain living. Durango’s high desert is more arid than Nepal’s, but the healing properties of the food are a perfect match: hearty, moist, substantial, and satisfying. It’s food that hydrates the soul.
Karma and his wife, Jyamu Bhotia, also own and operate the award-winning Tibet Nepal House in Pasadena, California. Karma quickly distinguished between the Colorado and California menus, adding that our Southwest palates are accustomed to a higher degree of spice and kick.
“Spices make foods flavorful,” Karma said. “Diversity makes the world colorful.”
Drawing from his background as a mountain guide in Nepal with a passion for photography, Karma took a turn to Austria and became a chef. The limited availability of spices and ingredients inspired his focus on singular, bold flavors.
“Most South-Asian food combines many spices to create the taste of the food,” he said. “My food focuses on a single flavor.”
Karma likens himself to a post-graduate engineer, and his recipes are 99% his own creations and variations of familiar themes. His menu offers traditional South Asian, Tibetan, and Nepalese favorites, which are simultaneously deconstructed and reconstructed with his signature additions.
“Once your education is completed, you go out and begin to design and build your own unique structures,” he said.
The flavor follows the philosophy, beginning with a simple, perfect starter called Mo-Mo, or traditional chicken dumplings. A series highlighting single-track flavor profiles followed, trekking the vastness of varietal tastes, like Vegan Aloo Gobi Tarkari (cauliflower and potato cooked with 12 different seeds in Bara Masala sauce), the sizzling mixed grill platter of lamb, shrimp, and chicken each with different seasonings, including European mint and sour cream, and Annapurna Shrimp spiced with chili, ginger, and garlic. Each dish was served with homemade Naan, or traditional tandoor oven-baked leavened bread.
Karma’s “go-to” meal and a Himalayan Kitchen house favorite is Saag. This secret recipe of blended spinach, vegetables, spices, and a touch of cream can be ordered with lamb, chicken, or vegetarian. The vegetarian Saag Paneer substitutes the meat with homemade cheese. No matter how it’s ordered, Saag is a rich, creamy, and spirit-fulfilling delight.
If you’re looking to take the grand tour, the Nepalese Daal Bhat is your ticket to the summit. It’s a balanced feast of rice, lentils, vegetables, and your choice of meat, accompanied by either Kheer (Karma’s “Best in Pasadena” rice pudding) or Gulab Jamun (rich, milk-based Indian pastry). For those not seeking adventurous peaks, the Arun Valley Fish Steak is a reliable choice. Straight-forward garlic- and oregano-seasoned marinated salmon will take your palate on a journey.
Masala Chai black tea and a sweet and creamy icy Mango Lassi enhanced the tasting. If you’re looking to imbibe an alcoholic beverage, they shake up a mean Himalayan Mojito or a sweet Chai Martini. If you still have room for dessert, strap on the supplemental oxygen tanks and tackle Mt. Everest in a Blanket, a crepe-rolled ice cream topped with chocolate sauce.
Karma said the Himalayan Kitchen is “everything for everyone,” harkening to his credo that the customer is God. He astutely observes that the attitude the customer arrives with affects their experience. A positive attitude reflects a positive meal, and vice versa.
“There are three levels of eating,” he explained. “The mind describes the food, the eyes tell you how it looks, and the mouth tells you how it tastes.”
This simple outlook takes on a more significant meaning when the objective is to heal and nourish the mind, body, and soul.
Karma and Jyamu established the “Karma & Jyamu Bhotia Foundation” in 2014. The Foundation funds and implements programs to develop education, promote health awareness, improve living conditions, foster economic opportunities, and elevate cross-cultural awareness for all people in Nepal’s Bhotkhola. The Bhotia’s commitment to healing and bettering the world, the community, and the customer can be experienced in their cuisine, one meal and one bite at a time.
By Matt Bodo
