Taste Of The Himalayas

Walking into Taste Of The Himalayas for the first time at 8008 Girard Ave #170, La Jolla, CA 92037, United States felt like stepping off the coast of Southern California and into a small, family-run spot tucked somewhere along the mountain routes of Nepal and northern India. I stopped by on a weeknight after hearing a friend rave about the momo dumplings, and the place was quietly busy-locals chatting, takeout orders moving fast, and the smell of toasted spices floating from the kitchen.

The menu is where things really come alive. Instead of overwhelming you, it guides you through familiar comfort dishes and regional Himalayan specialties. I watched a couple at the next table debate between chicken tikka masala and goat curry, while I went straight for the momos and a lamb dish recommended by the server. According to culinary research from the Smithsonian’s food studies program, Himalayan cooking often relies on slow-simmered sauces and layered spice blends rather than heat alone, and that balance shows here. The sauces are rich without being heavy, and every dish tastes intentional.

One thing that stood out was how the kitchen handles spice levels. They actually ask how hot you want your food and adjust it in real time, which isn’t always common. From personal experience cooking South Asian food at home, that kind of customization takes skill. Chili, turmeric, cumin, and coriander behave differently depending on timing and oil temperature. Here, nothing tasted rushed or overdone. The lamb curry arrived tender, clearly braised long enough for the flavors to soak all the way through.

The momos deserve their own moment. Steamed and lightly pan-finished, they came out juicy with a subtle chew, paired with a tomato-based dipping sauce that balanced acidity and heat. I later learned from a Nepalese chef interview published by National Geographic that momos are traditionally a social food, meant to be shared, and that spirit carries over. I saw families ordering multiple plates and passing them around, which says a lot about the comfort factor.

Reviews around La Jolla often mention consistency, and I get why. A restaurant industry study by the National Restaurant Association shows that repeat customers value reliability even more than novelty. At this location, the flavors stay steady while still feeling handmade. The naan came out blistered and warm, not pre-made, and the rice was fluffy without being dry-small details that experienced cooks notice immediately.

Service plays a big role too. The staff doesn’t rush you, but they’re attentive. When I asked about the differences between regional curries, the server explained how Himalayan cuisine blends Indian spices with Tibetan techniques, like steaming and slow cooking. That level of knowledge builds trust, especially when trying something new.

If there’s one limitation, it’s space. The dining area isn’t huge, so peak hours can feel tight. That said, many guests seem happy grabbing takeout, and the food travels well. I’ve ordered delivery since that first visit, and the flavors held up just as nicely at home.

For anyone exploring La Jolla locations beyond the usual seafood spots, this diner offers something grounded and satisfying. It’s not flashy, and it doesn’t need to be. Between the thoughtful menu, steady reviews, and clear respect for traditional methods, it earns its reputation one plate at a time.