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Vegi Momo's 6 Stk. + Salat

Vegan Momo's 6 Stk. + Salat

Fleisch Momo's 6 Stk. + Salat

Vegi Momo 1 Stk.

Fleisch Momo 1 Stk.

Zurich

I was born in India in 1979. In my youth I was always fascinated by the creative. So after school I decided to start an apprenticeship as a cook. In an Indian restaurant I got to know the different smells of the Orient and was enchanted by the play of colors of the many spices. After graduating, I got the chance to work as a chef in a restaurant in Dubai and delve deeper into oriental cuisine. My path and my love of culinary art then led me to Japan. I still admire the tradition and pride that the Japanese associate with their food. Finally I came to Switzerland. Here I got to know western cuisine and was able to combine it with my experiences from oriental and Asian cuisine. The versatility of my background is also reflected in my own cooking creations: Versatile Asian cuisine with a western touch

Softdrinks

Makoto Gruntee, Zitronengras, Ingwer, Limette

Valser Wasser mit Kohlensäure

Valswer Wasser ohne Kohlensäure

Poké Bowl

Don't feel like cooking? There's still a way to enjoy a delicious meal! Roots of Himalaya is delivering you delicious Dim Sums with Smood.ch
Order now and enjoy soon!

Roots of Himalaya Zurich- order delicious Dim Sum now! - SMOOD

Roots of Himalaya

Momo's

Vegan Momo 1 Stk.

Pokebowl 

Fisch Pokebowl

Lachs, Avocado, Edamame Bohnen, Cherrytomaten, Kresse, Gurken, Algen und hausgemachte Sojasauce, dazu japanischer Reis.

Vegi Pokebowl 

Tomago, Eieromelette, Avocado, Edamame Bohnen, Cherrytomaten, Kresse, Gurken, Algen und hausgemachte Sojasauce, dazu japanischer Reis.

Tibetan

The versatility of my background is reflected in my own cooking creations: Versatile Asian cuisine with a western touch. In an Indian restaurant I got to know the different smells of the Orient and was enchanted by the play of colors of the many spices. After graduating, I got the chance to work as a chef in a restaurant in Dubai and delve deeper into oriental cuisine. My path and my love of culinary art then led me to Japan. I still admire the tradition and pride that the Japanese associate with their food. Finally I came to Switzerland. Here I got to know western cuisine and was able to combine it with my experiences from oriental and Asian cuisine.