The mountainous regions of Nepal and India feel about as far removed from Oklahoma as anywhere can be, both geographically and culinarily. But Mt. Everest Cuisines—a Nepalese and Indian restaurant nestled in the Shoppes at Edmond University shopping center—brings those bright notes to Okies hankering for classic South Asian flavors. Table settings, takeout to dine-in ratios, and other details may have changed since the place opened seven years ago, but what remains constant is the quality of the food they serve to soon-to-be delighted customers, says owner and operator Prabhu Acharya.

“We want to make sure that you can still enjoy the same flavor you had a night ago as you might have had five or six years before,” says Acharya. “When we started, we had a chef who had his own business who taught me all the recipes we have on our menu. Today, I train every new person the same way I was told how to make everything.”

Inside the small eatery, a busy kitchen bustles beyond an open door leading to an eleven-table seating area. Paintings of the Nepalese countryside adorn the yellow walls above a buffet line—a weekend lunch staple serving popular dishes chicken tikka masala, tandoori chicken, naan, and more.

Clockwise from top left: Mt. Everest’s chana masala, rice, mushroom and potatoes in a curry sauce, and chicken tikka masala. Photo by Brent Fuchs

If customers order off the menu, they can ask for trays of crisp poppadoms served with separate bowls of a thin tamarind sauce—a sweet then smoky taste—and a mixture of green chili and mint with a texture of fine-blended salsa for dipping. Then an order of garlic naan, chicken pakora (fried chickpea- floured bites with a light crunch and soft, chewy interior) and crispy, savory samosas with curry-spiced potatoes create an appealing appetizer trifecta.

When it comes to entrées, customers have to decide their spiciness on a scale of one to ten. According to Acharya, one through three is considered mild, four to six is medium, and seven to ten is hot. Those with adventurous stomachs and fearless taste buds can ask for extra hot (a fifteen) or extra, extra hot (a twenty).

“People ask all the time how we measure our spiciness and keep it consistent,” Acharya says. “For that, we use a spoon-and-chili method.”

This system consists of adding spoonfuls of green chili, depending on the heat level requested. For example, a five would get half a spoon.

“Believe it or not, we use about eighty pounds of green chili paste every month,” the owner says.

Heat is important, but meat often is the flavor delivery system, so Mt. Everest chefs put plenty of heart into that as well. For example, the chicken biryani and lamb vindaloo are so tender they break apart with the slightest effort. Biryani is basically an Indian-spiced fried rice with lots of delicate saffron flavoring. The seasoning on the vindaloo is rich and spicy, soaking into the cubed meat and potatoes for a taste that doesn’t quit. The fluffy basmati rice underneath is like a sponge that sucks up every bit of the extra sauce.

Since many Oklahomans might not be familiar with Nepalese or even Indian food, Acharya suggests stopping by on the weekend for their first time.

“If you want to try something new, I recommend coming on the weekend at any time. That way, we can give samples to try so we can find a dish you’ll like,” he says. “You may know what you like, but I want people to try something different and maybe find their favorite that way.”

Written By

Brandon King