Vancouver Magazine

Abi Sharma is a charming guide to Nepalese (and a bit of Tibetan) cuisine and culture, welcoming guests to this soothing room. The menu reflects Nepal’s multi-ethnicity and influences from neighbouring China, India, and Tibet. Bhatmaas is a surprise for the palate: crunchy toasted soybeans quick-fried with minced ginger, garlic, and chilies and tossed with cilantro. Main dishes are a variety of curries, more delicate than their Indian counterparts. Khasiko maasu is goat meat simmered until tender in a rich curry, and kaauli is an earthy dish of turmeric-infused cauliflower with fenugreek potatoes. Finish off your meal with a steaming cup of Nepali chiyaa (chai).

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