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Enter Merit Kabob and Dumpling Palace and pass by the first stall selling kabobs, the second stall offering a range of subcontinental dishes like chaat and biryani, and make a beeline for the third, identified by Nepalese, Tibetan, and Bhutanese flags. Here you'll find the hearty food of the Himalayas-juicy momos, thupka noodle soup, various spiced beef and tripe preparations, and achar, pickled dishes. And it's the pickles that will make us repeat customers. A dish of daikon achar is pungent and a tiny bit oily the way many Indian pickles are (probably because of the common use of mustard oil), dyed yellowish with turmeric. But although the dish has intensity, it's also a bit sweeter and more refreshing than most Indian or Pakistani pickles. It's totally delicious on its own.
Pickle backs were all the rage this year, but we prefer our pickles straight up. And there's perhaps no better place to get your fix than the Himalayan eatery Namaste Dumpling Palace, where the daikon and cucumber achar is a tart delight. The pile of vegetables is pungent, lubricated with mustard oil and dyed yellow with bitter-edged turmeric. Although the dish is intense, it's a bit sweeter and more refreshing than most Indian or Pakistani achar, making it delicious on its own, needing no... More »
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