Kathmandu Kitchen
1728 Broadway
Sacramento, CA
(916) 441-2172
kathmandukitchen.com/sacramento
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editorial profile:
Vegetarians and seekers of flavorful food, rejoice—there’s a dining treasure trove for your grumbling tummies on Broadway in downtown Sacramento. Cozy little Kathmandu Kitchen (which also has branches in Davis and Auburn) specializes in Indian and Nepalese food, which, we figured out, are mostly similar but slightly distinctive cuisines. After peppering the patient waitress about the two, she sighed and explained that because of the colorful amalgamation of cultures gathered in that region of the world (“we even have open borders, we can just walk back and forth”), food styles change “from village to village.” She did say, however, that Nepalese food tends to be spicier than Indian food, “but not always.” So my advice is, don’t worry about it. Just open your menu, admire the lively selection of dishes, and plunge in. If you’re a vegetarian, you’ll be very happy—we counted 22 non-meat entrees, ranging from the alu tama bodi (fresh bamboo shoots, potatoes, and black-eyed beans) and vegetable momo (steamed mixed vegetable dumplings with tomato chutney) to the palak paneer (chunks of homemade cheese cooked with fresh spinach). My favorite vegetarian dish is the baigan bharta, clay pot-roasted eggplant with green onion, garlic and bell pepper. Carnivores are not forgotten at Kathmandu—try the sumptuous lal maas, a complex lamb curry made with red chili sauce, yogurt, black cardamom, cumin, coriander, and turmeric; or the prawn saagwala, fried prawns with spinach, garlic, and roasted cumin seeds. Kids have their own menu at Kathmandu Kitchen, and selections have the cutest names—how can you resist ordering the “Little Sherpa Dinner” (vegetable and chicken curries) or the “Little Gorkha Dinner” (three dumplings, one vegetable samosa, and vegetable curry). The restaurant is plain and pleasantly decorated: white fabric-draped tables are adorned with small clusters of artificial roses, and crinkled, expansive posters of jagged mountain ranges act as an alluring incentive to plan a weekend hike. — Kira O'Donnell
Insider tip: Save room for dessert and sample Kathmandu’s kulfi, a rich ice cream made from pistachio nuts and saffron; or the comforting kheer, rice cooked with milk, cashews, coconuts, dates, cinnamon, cardamon, and saffron.
Reservations: Recommended for large parties
Payment methods: AmEx, Discover Card, MasterCard, Visa
Alcohol: Wine and beer
Corkage fee: $7.50
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