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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.