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Yeti- The Himalayan Kitchen sees major interest for Tibetan, Nepalese, Assamese, Bhutanese cuisines
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Thursday, 20 April, 2023, 08 : 00 AM [IST]
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Nandita Vijay, Bengaluru
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Yeti, The Himalayan kitchen sees immense interest for Tibetan, Nepalese, Assamese and Bhutanese cuisines. It started operations in New Delhi’s Hauz Khas Village and has created a niche for itself across lovers of specialty cuisine.
"Yeti has been growing in Delhi and Bombay for some time now. The Yeti outlet in Kolkata is 15 months old. We serve Tibetan, Nepalese, Bhutanese and Assamese cuisine, which is something that Kolkata has a palate for. We opened the Mumbai outlet three years ago", said Goutamesh Singh, co-founder, Yeti.
The acceptance of Tibetan, Nepalese, Assamese, Bhutanese food is really high in the entire country. These span from gourmet momos to thukpas to datchis all of which go really well with the Indian palate plus the food is really healthy and light on one's diet. "Some of the sought after dishes and very popular would be our pork momos, mutton momos, thukpa, ema datshi, chicken dry fry. Yeti also serves a range of Himalayan food from saag mass, cheley, Tibetan platters, gyuma, sha datshi to name a few," he added.
The funding needed to set up such a single dining outlet is around Rs 1-1.5 crore. Currently there are six dining and six delivery kitchens. "There are five in the pipeline including one in Nepal, which will be opening in May this year, said Singh.
The current scene for Tibetan restaurants in India is positive. This is because Tibetan food is comfort food especially suiting Indian palate so it’s highly accepted. Just like momos is a savoured dish. "We are working to highlight the concept of gourmet momos and how our Yeti –The Himalayan kitchen is different from a roadside vendor / This is tough but the acceptance of momos is perceptible," said Singh, adding that quality staff and consistency are the main challenges to operate and sustain these kinds of restaurants.
The Covid pandemic which dismantled business, saw Yeti to start the concept of delivery kitchens. "Now our platform is an experiential dining and shifting the concept to delivery was a hard call to take but during Covid we had to do it," he said.
The food inflationary trend has the same impact like every other business the same way. "Yet we have put in place our growth plans to have five restaurants to open going forward and this includes the Nepal launch in May this year," said Singh.
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