Yeti

Chef/owner Narayan Somname knows the essence of true Himalayan cuisine and brings it to the hamlet of Glen Ellen with expertise and enthusiasm. His dishes are rich, the portions large, and the flavors are full and well balanced.

Some Gloria Ferrer Blanc de Noir started us off with a smile, as did our first course of samosas. There were two large ones, both fried golden in flaky pastry shells, with tender interiors of potato, peas and bell peppers (worked into a sort of paste) spiced with garlic, cumin and ginger. They were served with two chutneys: mint and tamarind. As we enjoyed them, we also noticed a Bollywood movie playing on a small television perched above the bar. 

The chef’s salad was large and had fresh greens, incredibly tender tandoori chicken (sliced thin), avocado, tomato, radishes and mushrooms served with a tangy, sweet and spicy mustard, vinegar, garlic and honey dressing. We enjoyed it with a glass of Ravenswood Chardonnay (stone fruits, butter, jasmine), which came as a generous pour.

The food at Yeti is served to share, which was immediately apparent when the mixed tandoori platter arrived, piled with spiced, smoky lamb, fish and chicken and a few prawns mixed with sweet onions and green peppers, all sizzling on a hot iron platter. Along with this, we had the prawn and basil curry (coconut cream, tomatoes, chile spice) that was sweet with a mild heat (you can order it hotter) and a heavy coconut flavor. It was served in a small bowl, as was the chicken tikki masala (onions, garam masala, butter cream, paprika, ground almonds, tomatoes), which was very tender and mildly spiced (on the sweet side). A jammy Cline Zinfandel matched all the entrées well with its fruity elements.

Side dishes (a must with any Indian meal) included the hugest piece of fresh, delicious naan I’ve ever seen. We chose the garlic cilantro naan, but you can also get it plain, buttered or with honey butter. We also had some sweet basmati rice (it had fresh peas in it), a rich and sweet mango chutney and some yogurt sweetened with spice, carrots and zucchini.

For dessert we had the coconut saffron pudding, which was served warm and wasn’t overly sweet (which I like). It had a drizzle of chocolate sauce and some whipped cream on top, as well as toasted cashews mixed in, and was a nice, light way to end this very filling meal.