You're reading: Himalaya offers real taste of India for Kyivans since 1997

In the depths of a Kyiv winter, stepping into Himalaya restaurant is like entering another country.

One of the capital’s oldest Indian restaurants, Himalaya is named after the famous mountain range, the name of which in Sanskrit means “Abode of Snow.” But any swirl of cold air that enters with you is quickly dispelled by the blanket of warmth inside, and the restaurant’s very décor conjures up the heat of the sub-continent.

First impressions: The lighting is bright, but absorbed by the black and red painted walls and ceiling, contributing to the impression of warmth. This is added to by the décor’s dominant hue — a lively red: on wall panels, ceiling edges, curtain frills, seat covers, candles, napkins, table mats, decorative bobbles — it’s like being wrapped up inside a Christmas present. The sturdy red door, currently decorated with seasonal wreaths, compliments the celebratory air.

But the modern Punjabi music playing in the background leaves no doubt this place was created with one aim in mind — to celebrate the sub-continent and its cuisine.

Founder Paresh Kanth

First founded in 1997 by the late Paresh Kanth, the family-owned Himalaya is one of a handful of Indian restaurants in the city, and was a pioneer in the industry. Its classic, yet comfortable take on sub-continental cuisine has won it a loyal customer base — not only those of South Asian origin, but Ukrainians, and expats in Kyiv from around the globe.

No surprise then to find a varied menu in Ukrainian and English, seasoned to suit the tastes of a diverse clientele.

The menu at Himalaya boasts the same range of dishes most closely associated with Indian cuisine, with a wide variety of north Indian dishes, such as tandoor (coal-fired barbeque) cooked foods, and yogurt based meat curries, as well as a variety of vegetables and daals (lentils) that are staple fare offered at Indian restaurants the world over.

Divided into neat categories, the menu comprises of salads, soups, starters and main courses that cater to both vegetarian and non-vegetarian tastes. A generous variety of well-loved Indian snack foods such as pakoras (vegetables or paneer deep-fried in gram-flour coating) and samosas (fried, triangular pockets of flour filled with potatoes) form attractive additions to the menu, while popular meat dishes like handi chicken (chicken with gravy typically cooked in a clay pot), mutton vindaloo (lamb made with mustard sauce) and seekh kebab masala (lamb kebabs cooked on skewers over a tandoor) cater to a diverse palate of tastes.

Seafood items such as prawn curry and tandoori fish are also present on the menu, while a hearty variety of vegetarian items such as palak paneer (spinach and cheese curry) and mix-vegetables curry offer a spring of fresh flavor to the variety. Pork and beef are, however, not on the menu — in a nod to India’s Hindu and Muslim traditions. A variety of alcoholic and non-alcoholic drinks are offered in a separate bar menu.

Himalaya restaurant is one of Kyiv’s oldest Indian restaurants. It serves traditional Indian food including salads, soups starters and various main courses. (Kostyantyn Chernichkin)

Blending cultures

Additionally, the menu also offers roti and naan (types of flatbread), as well as deserts like gulab jamun (fried milk balls dipped in sugar syrup) and gajar ka halwa (a traditional desert made with shredded carrots and nuts), that are common to other cuisines within South Asia. Also offered are popular localized versions of Chinese food, commonly known as Indian-Chinese cuisine, such as gobi manchurian (cauliflower gravy based in soy sauce).

The food here, then, seems to act as a mediator between different cultures and identities, and that is reflected in Himalaya’s ambience as well: traditional Indian flower garlands shared wall space with western Christmas décor. Interestingly, the music included an Indian Punjabi song that invoked images of a girl from Lahore, a city in Pakistan, while a television screen in a corner showed clips of Bollywood movies loved worldwide.

This unique blend of cultures is highlighted throughout the Himalaya experience. A friendly non-Indian staff uniformed in traditional Indian kurtas (long shirts) offers a fluent overview of the menu, and is quick to recommend favorites or offer adjustment of spice levels in the food. The food itself is served in Indian copper utensils, and may be accompanied by spicy chutneys (sauces) served in small steel bowls. Offered in small servings at reasonable prices, the food at Himalaya allows for ample experimentation with variety, resulting in a wholesome dining experience.

Lentil curry

In an interview with the Kyiv Post about a decade ago, Himalaya founder Paresh Kant claimed to be a “citizen of the world, and not one country.” Perhaps the same can apply to food: if a person can find home in multiple places, a cuisine can too.

Himalaya’s makhani daal (lentil curry cooked in butter), for instance, will remind both an Indian resident of Kyiv or a visiting Pakistani journalist of home. The culture, climate and location might be different, but the food remains wonderful. For others seeking the authentic taste of a foreign cuisine, Himalaya is a refreshing break from local foods.

And for others still who fall somewhere in the middle — familiar with big and small bites of Indian culture, cuisine or identity — Himalaya offers a dining experience both comfortingly recognizable, as well as delightfully novel.

Prices: Samosa – Hr 72, Chicken Tikka – Hr 148, Mutton Dopyaza – Hr 162, Gulab Jamun – Hr 72, Masala Chai/Tea – Hr 48

Himalaya. 80 Velyka Vasylkivska St. 11 a.m ‑ 11 p.m. +38044 289 2345