Suzy Evans of Van Nuys, left, and her friend Marguerite Kusuhara of Redondo Beach try the lunchtime fare at Tara’s Himalayan Cuisine in Woodland Hills. (Christina House / For The Times)
Momo, or dumplings, are handmade in the kitchen at Tara’s Himalayan Cuisine. (Christina House / For The Times)
Mango lassi, a cold beverage made of blended yogurt and fruits, and chicken momo served with fresh tomato achaar. (Christina House / For The Times)
Owner Tara Gurung Black at her restaurant, Tara’s Himalayan Cuisine. The Woodland Hills location is actually her second Himalayan Cuisine eatery, the first being in Palms. (Christina House / For The Times)
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Chicken korma, left, a dish made of chicken in cashew nut-based curry cooked with coconut milk, and at right, yak chili, made of boneless sliced yak meat sauteed with fresh ginger, garlic, onion, tomato and bell pepper. (Christina House / For The Times)
Nepali combination plate, daal bhat masu, including chicken curry and aloo bodi tama served with mustard greens, rice, daal, naan, pickle, and raita. (Christina House / For The Times)
Idan Dolgin,14, right, and her mother, Avi, order a takeout meal from owner Tara Gurung Black at Tara’s Himalayan Cuisine. (Christina House / For The Times)
