A Tea House is traditionally a place which offers tea and local home cooked food to friends and travellers along the walking trails of the Himalayas. These mountain Tea Houses in Nepal, India and Tibet are welcome sights as people gather to chat and enjoy a place to rest with good company. Being welcomed into a warm Tea House by a local family is a wonderful part of the experience.

Introducing, Everest Tea House, located at Hallett Cove Shopping Centre. It’s a restaurant where great cooking and fantastic vibes meet. Run by Executive Chef and Owner, Dharma, who prides himself on cooking traditional Himalayan food. Adelaide Food Central was fortunate enough to sample some of the dishes and here are our thoughts.

Chicken Momo was an absolute delight. The minced chicken, perfectly seasoned and encased in delicate pastry, was a testament to the art of steamed cooking. Each bite revealed a burst of savoury goodness that left me craving for more. The accompanying tomato and sesame seed achar added a zesty and tangy kick, perfectly complementing the mild and comforting flavours of the momo. These little parcels of joy were not just a dish but an experience, leaving me with a fond memory of the delicious simplicity of Nepalese cuisine.

The Vegetable Samosa was a crispy delight that encapsulated the essence of traditional Indian cuisine. The golden pastries, with their flaky exteriors, cradled a savory filling of spiced potato, onion, peas, and spring onions. The intricate blend of fresh garlic, ginger, and a hint of coriander elevated the flavours to a whole new level, creating a symphony of tastes within each bite. The accompanying mint and yogurt sauce provided a refreshing contrast to the richness of the samosa, making for a perfect balance of flavours and textures. It was a culinary journey that transported me to the heart of India, leaving me with a deep appreciation for this timeless snack.

We had the pleasure of savouring Chicken Choila, and it was truly a culinary revelation. The tender chicken pieces were meticulously marinated with a medley of traditional Nepali spices that burst with authentic flavour. The combination of timbur, turmeric, ginger, and garlic, expertly laced together with mustard oil, created a rich and aromatic symphony of tastes that danced on my palate. The subtle hint of coriander added a refreshing twist to the dish. It was a delightful blend of spice and succulence, leaving me with a lasting impression of the vibrant and diverse flavours of Nepalese cuisine.

The Smoked Butter Chicken was a culinary masterpiece that left an indelible mark on my taste buds. The boneless chicken, slow-cooked to perfection, carried a subtle yet captivating smoky aroma that added depth to every bite. The infusion of aromatic Himalayan spices, tomatoes, cashew nuts, and generous amounts of butter and cream created a rich, velvety sauce that enveloped the chicken, rendering it succulent and utterly divine. This dish was a symphony of flavours, a perfect fusion of tradition and innovation, and it transported me to the Himalayan kitchens where such culinary artistry was born.

Chicken Korma was a sublime culinary experience that enveloped me in a symphony of flavours. The dish, with its roots deep in the Indian subcontinent, showcased the finesse of delicate spices, cashew nuts, coconut, and the exotic essence of mango. The chicken had been marinated to perfection and bathed in a rich, creamy sauce that was nothing short of divine. Each bite was a harmonious blend of savoury and sweet, with the creaminess balancing the gentle heat of the spices. It was a testament to the art of Indian cuisine, a journey of taste and tradition that left us thoroughly satisfied and craving for more.

Lamb Vindaloo was a fiery masterpiece that truly catered to the spice enthusiasts among us. This dish was an unforgettable journey for my taste buds. The lamb, tender and succulent, had absorbed the intense flavors of garlic, ginger, garam masala, and chili, resulting in a taste explosion that sent my senses reeling. The heat level was not for the faint-hearted, but for those who relished a bold and spicy experience, it was pure bliss. Each bite was a symphony of flavours that left a lingering warmth and a deep appreciation for the artistry of Indian cuisine.

Nepalese Chicken Hotpot was a delectable traditional dish that had been slow-cooked in a tantalisingly spicy tomato sauce. The preparation of this savoury delight involved the infusion of aromatic ingredients such as fresh garlic, ginger, capsicum, and spring onions, which added layers of complexity to its flavour profile. As it simmered gently on the stove, the tantalising aroma would fill the kitchen, setting the stage for a mouthwatering dish. The dish reached its crescendo with the addition of a subtle hint of lemon, which brightened up the flavours, and the finishing touch of fresh chili for an extra kick. It was a culinary journey that transported diners to the heart of Nepal, where tradition and taste harmonised to create a memorable dining experience.

Adelaide Food Central would like to thank Executive Chef and Owner, Dharma for his kind hospitality, and JLL for organising our visit. The food is delicious and we can’t wait to come back and try more of the menu.

WHERE: Shop 7, 246 Lonsdale Road, Hallet Cove