Nepal and India have had a tumultuous relationship in the last 70 years. The multiple cultures of the two countries obviously traded and existed among each other for centuries, but from the signing of the 1950 Indo-Nepal Treaty of Peace and Friendship to the present day, the two countries have experienced more exhaustive ups and downs than I could possibly go into here with considerable detail. The treaty established sincere commitment to uphold and honor mutual respect, commerce, trade and employment opportunities, diplomatic relationships, and military aid when needed. Mostly due to changes in regimes, monarchies, and political leanings on both sides, those promises became frayed and tensions boiled over throughout the years. 2014 saw some consignment to at least consider resolving these tensions, but the amendments to clarify the relationship have never been made clear by either side. Furthermore, although the border remains open, it is a line contested to the point that today, invasive Chinese military forces are encroaching on and seizing ancestral grazing and farming lands of tribal Northern Indians. Chinese involvement in Nepal is in itself an incredibly complicated and divisive topic, which for everyone’s sake, and the sake of the length and relativity of this article, will simply be left at that. However, I would encourage you to Google “China’s involvement in Nepal and Northern India”. I believe that being more aware of the world around us is one of the best ways to maintain independent thought.

One thing that can be approached without bias or criticism is the initial friendly relationship and the very lovely and lasting exchange of culinary influence between the cultures made possible by it. The cuisines are distinct from each other, but share many aspects, the foundation seeming to be spices and herbs. Cardamom, coriander, cumin, garlic, ginger, turmeric, red chilies, mustard seeds and powder, and cilantro are just some of the ingredients found in dishes from both countries. As Nepal and India were part of the hub of the Silk Road, especially when it came to the spice trade, it is not surprising at all that they share so many of these beautiful elements in their diets. A significant focus on rice is also shared, as well as a love of plain yogurt. However, where Indian dishes often feature sauces that are cream-based, Nepali dishes do not use cream at all. Clarified butter, called ghee, is used in many ways by both. Chutneys, which are condiments, are prized all around as well, and usually feature mint or pickled vegetables like red peppers and chilies. Staples like lentils, tomatoes and potatoes are imperative in both countries, and provide the bases of many meals. Chicken, goat and lamb are the three meat proteins seen all around, save for in the diets of the most stringent Hindus that are vegetarian in both India and Nepal. Cow beef is generally off limits on both sides of the border, and in fact, the cow is the national animal of Nepal. Hinduism, commonly misunderstood in the West, does not require practitioners to be vegetarian; it simply puts great emphasis on not harming animals or fellow humans.

Now that I’ve provided that somewhat thorough introduction to the Indo-Nepal relationship, I want to introduce the local restaurant that inspired this article: Himalayan Curry House is located in the Sun Plaza in Nashua’s South End. As you may have presumed at this point, they feature dishes from both Northern India and Nepal. Offering wonderful opportunities to try something from either side of the border, with huge portions and very reasonable prices, their friendly service and expansive menus are a perfect addition to Nashua’s diverse food industry.

Eleven Nepalise dishes are available. Chicken or Lamb Sekuwa features juicy marinated meat and spices grilled tandoori style. Chili Paneer consists of fried cottage cheese cubes stir fried with spices, peppers, onions and chilies. Kukhura Ko Masu is a bone-in chicken curry dish, and likewise, Khasi Ko Masu is a bone-in goat curry. Himalayan Chow Meins showcasing chicken, vegetables or shrimp are perhaps more familiar and are definitely delicious. Dumplings, although typically associated with East Asia, can also appear quite regularly in regions of India. Typically filled with minced meats like chicken or lamb, as well as generous helpings of spices, herbs and vegetables, these tiny pockets of pure joy can be steamed or pan fried. Momo are Himalayan dumplings, and here, the options are chicken or vegetarian.

An almost dizzying selection of Indian favorites enjoyed in the West, as well as a few more adventurous dishes, are available at Himalayan Curry House. Tikka Masalas, which are signified by their sauce of tomatoes, cashews and decadent herbs and spices, are easily one of the most recognizable Indian dishes to the Western palette. On this menu, you’ll find fish, lamb, seafood, shrimp, or chicken tikka masalas to choose from. Curries dominate our imagination when we think of Indian food, and for good reason. Signature and dependable as much as delicious and varied, curries are beloved around the world. At Himlalyan Curry House, their namesake dish is offered with chicken, lamb, goat, shrimp, or fish. There are at least 15 more categories to choose from on the Indian menu, so I am going to narrow it down to just a few more. You’ll have to be sure to visit these fine folk in-house or order take-out or delivery to get the full scope of what they are capable of. It is all a sight to see and so many wonderful meals could be in your future. Moving on, one of my favorite Indian specialties is a good vindaloo. Again, identified by its sauce, this dish boasts red chilis, vinegar, potatoes and tomatoes all stewed together for a very rich and spicy base for your favorite protein. The recurring usuals are your choices: chicken, lamb, goat, fish or shrimp- any single one will make for a very wholesome and warming meal. Add Naan to any sauce-based dish to fold your rice and meats into or to soak up every last drop of juice and sauce. Garlic Naan is a classic, but I recommend branching out to something different: Peshawari Naan is stuffed with nuts and sprinkled with dried, shaved coconut; another sweet Naan to pair with your savory meal is stuffed with ginger and honey. Other breads available are Paratha, which is a layered flatbread; Kulcha, which is similar to Naan, but leavened and thicker, and is often stuffed with the likes of cheese or onions. Roti is similar to Kulcha, but uses wholemeal flour; Poori are puffed up, deep-fat fried breads typically snacked on between meals or had with breakfast. An assorted bread basket is also available so that you can sample a great selection.

Tandoori is a method of cooking, and the vehicle is the Tandoor oven; round, typically made of clay, and worked up to an incredibly high temperature, the most traditional technique involves wood coals. Whether or not Himalayan Curry House is able to achieve this feat is unknown, but their Tandoori specialties are delicious all the same. Tikkas and kabobs reign in this section of the menu. Tikka refers to pieces of meat, whether cutlets, cubes, or small steaks. Kebabs usually consist of cuts of meat placed on skewers (vegetarian variations are also available), or minced meats formed around the skewers. You can choose from chicken, salmon, shrimp or paneer (cubes of cottage cheese, typically from goat milk) for Tikka plates. Kebabs are available in Chicken or Lamb Seekh (minced meat mixed with spices), Reshmi (specially marinated chicken), or lamb.

Lassis (think, “smoothies”) are available; my favorite is Mango. Since they have a full bar, you could ask them to blend in a shot of Malibu Coconut Rum (trust me on this one). A nice Masala (chai) Tea is always enjoyable after a hearty meal. Ginger, Green or Cardamom Teas assist in digestion as well as help calm the stomach if you went a little heavy on the spicy options during your meal. They’re also just plain old tasty.

To summarize, India and Nepal do have their differences, both currently and those still hanging over them from the past. Yet despite the disagreements and lapses in communication between their ruling classes, it’s safe to say that their cuisines, whether separate or combined under one roof, are delightful and inspiring. The folks at Himalayan Curry House in Nashua are generous in their quest to make available some of the most delicious dishes from both countries. They are especially friendly and talented, and I highly recommend that you give them a visit very soon.

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Himalayan Curry House

ADDRESS

295 Daniel Webster Highway, Nashua

PHONE

603-402-9333

HOURS

Open seven days a week; Lunch: 11:30 a.m. to 2:30 p.m.; Dinner: 4:30 p.m. to 10 p.m.

SERVICES

Dine-in with outdoor seating; Take-out; Delivery through DoorDash

ONLINE

https://himalayancurrynh.com https://www.facebook.com/himalayancurryhousenh

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