Everest Restaurant Yeongdeungpo 에베레스트레스토랑 영등포점

Down in a basement near Yeongdeungpo Station, Nepali cooks have worked a hand-built tandoor brought over from Nepal since 2007. Malai kofta, soft vegetable-and-cheese dumplings in a creamy sauce, makes a filling meatless curry, while chicken makhani covers the tomato-cream side with chicken. Butter naan or low-starch long-grain Indian rice goes alongside, with Korean white rice also available. One naan is large enough for two to share, and of the plain, butter and garlic versions, garlic carries the strongest aroma. The menu stretches to aloo gobi (potato and cauliflower), chana masala (spiced chickpeas) and chow mein, the Nepali-Tibetan stir-fried noodles. Two- and four-person sets bundle curry, naan and rice, and the curries inside them can be swapped freely. Orders go through a tablet at the table, and fennel seeds and sugar come at the end.