Dining
BY JOVANNA AGUILAR
Tandoori chicken includes an oven-roasted marinated chicken with yogurt and spices.
From left, restaurant owner Deepak Bhandari works with his brother, chef Prakash Bhandari, at Everest Curry Bar & Grill.
PHOTOS BY JOVANNA AGUILARCOMMUNITY IMPACT
Everest Curry Bar & Grill serves Indian, Nepali cuisine Locally owned Indian and Nepali cuisine restau- rant Everest Curry Bar & Grill opened in Cy-Fair in January 2023. Restaurant owners and brothers Deepak and Prakash Bhandari are experienced in Indian street food cuisine as well as ne dining. Respecting the craft Deepak Bhandari said he and his brother grew up in the restaurant industry and studied hospital- ity management in England. What’s special about it? Everest Curry Bar & Grill uses fresh ingredients sourced from India. Deepak Bhandari said the restaurant’s spices are ground in-house.
Malai Shrimp is avored with Indian spices.
“We prepare food for all our dishes. It may take a little longer than usual because nothing is prepre- pared,” Deepak Bhandari said. Delivery, catering and a full bar are available. On the menu Nepali momos are a popular menu item. The steamed dumplings come in a variety of options, including chicken and goat. Other popular items include pan-fried sh, lamb chops, chicken tikka masala, curry and butter chicken.
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WIMBLEDON OAKS DR.
In 2015, Deepak Bhandari became an operation director at Junoon, an Indian restaurant in New York that was awarded a Michelin Star. From there, he moved to Houston and managed Beer Biryani and Kabab in Katy before deciding to open his own restaurant with his brother.
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10502 Humeister Road, Ste. A, Houston www.everestcurrybar.com
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CYFAIR EDITION
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