Everest New

Foraging for Wild Edibles in the Himalayas

Stepping out of the busy urban jungle and into the majestic Himalayan mountains is like entering a different world. Towering peaks, rushing waterfalls, and vast Rhododendron forests make up this ethereal landscape. Hidden within these mountains lies an abundance of wild edible plants that have nourished generations of hill people with their nutrients and flavors.  

At Everest Cuisine, we strongly believe in sourcing fresh and sustainable ingredients to create authentic Nepalese cuisine. This means venturing into the forests to forage for some of the most delicious herbs, greens, mushrooms, and berries that only grow wild in this region.    

Our head chef, Sagar, was raised in the Nepalese hills where foraging for wild edibles has been a part of his culinary upbringing. As a child, he would accompany his mother and grandmother into the forests near his village to identify local plants that they could incorporate into dishes. This connection to nature and the varying seasons shaped his understanding of cuisine and where true flavors originate.  

When creating new dishes for Everest Cuisine, Chef Sagar often looks to traditional foraged ingredients for inspiration. Some of the staple plants we source include:

Chiraito – Known as the Himalayan balm mint, this herb grows abundantly in the wild and is commonly used to season soups, curries, and dal. Its peppery and basil-like notes add depth and aroma to dishes.   

Fern Shoots – The new sprouts of various fern species are plucked and used as greens in recipes. They impart a distinctive tang and fresh flavor that pairs well with Nepalese-style tofu curry.

Amriso – The leaves of the amriso plant, a species of rue, are highly nutritious and boast detoxifying properties. Chef Sagar uses them to prepare amrisoko saag, a traditional favorite in the hills.

Nigurio Mushrooms – These wild mushrooms with olive caps foraged from oak and rhododendron forests during the monsoon season. Chef Sagar pan fries them to bring out their rich umami before adding them to rice dishes.    

Timur Berries – The red fruits of the Himalayan pepper tree are extremely pungent and used as a spice in marinades and chutneys. At Everest Cuisine, Chef Sagar infuses Timur berry oil into Tibetan-style momos for an intense flavor kick.   

Of course, foraging for wild ingredients responsibly is of utmost importance. At the restaurant, we only source from trusted suppliers who practice sustainable harvesting methods. Chief Sagar also donates a portion of our ingredients towards community initiatives that aim to conserve local biodiversity and traditional knowledge systems.

The use of foraged plants helps keep Nepalese cuisine rooted in its surroundings while also allowing it to evolve with the seasons. Through creative reinterpretations of classic preparations, Chef Sagar showcases how ingredients plucked straight from the forest underbrush can be transformed into culinary masterpieces on your plate. 

The next time you visit Everest Cuisine, I encourage you to try one of our seasonal foraged ingredient specials. As you savor the distinctive and complex flavors, close your eyes and imagine yourself trekking through the Himalayan wilderness. The mountains may be distant, but a taste of their wild bounty is never far away.


Craving flavorful vegetarian cuisine but tired of the usual humdrum
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