I happen to be a big fan of garbanzo beans (also known as chickpeas), but can’t seem to get anyone else in my family to eat them. The other night, longing for a gluttonous serving of the tasty legumes, I made my way to Kathmandu Kitchen on Broadway and ordered not one – but two – dishes starring garbanzos. The chana masala is a lovely tomato-based stew with fresh herbs and spices; the saag chana masala combines fresh spinach and garbanzo beans into a delectable, toothsome (vegetarian) feast.
But Kathmandu Kitchen serves up far more than just garbanzo beans – the restaurant, which specializes in Nepalese and Indian cuisine, has an electric array of flavorful, interesting dishes. I love the lal maas, boneless lamb cubes cooked with red chili sauce, garlic, black cardamom and cumin seeds; and the kukhura ko sekuwa, boneless chicken marinated in mustard sauce with yogurt and spices, cooked over a charcoal oven. And don’t miss the super-fragrant, delicious garlic and cilantro naan bread.