Om offers quality Indian and Nepalese food

Om Restaurant’s aloo gobi and momos dumplings.
Photo: Christopher DeVargas
Jason Harris

More good, cheap Indian food in my neighborhood! At Om Restaurant, you can get a three-item meal (thali) that includes rice or freshly made naan for $8.99. Staples like palak paneer, the addictive spinach and farmer’s cheese medley, and vegetable korma, stew-like creamy veggies, both hit the mark.

But here’s why I’m such a big fan: Om is billed as Indian and Nepalese food. I told owner Mohak Rayamajhi how I’ve enjoyed Nepali cuisine and hoped there would be more on his menu. He explained that most customers want more familiar Indian fare, but instructed me to call ahead next time and the kitchen would prepare native Nepali food.

My favorite dish was aloo gobi, which is on the menu, a spicy yellow cauliflower and potato mix, crunchy and chewy. Momos are always a good choice, steamed dumplings filled with vegetables or chicken, like gyoza but without a crispy side. I’d never tried gundruk, a pickled dry spinach, and Rayamajhi made it two ways, dry and also in a gravy. It’s bitter in a good way, definitely something for the adventurous eater.

It’s clear this family takes great pride in its cuisine. You can taste it. With an expanding menu and excellent service, Om is a great addition to the busy Eastern Avenue restaurant row, and diners should take equal pride in having one neighborhood spot with two excellent types of food.

Om Restaurant 9400 S. Eastern Ave. #106A, 702-906-1318. Monday-Thursday, 11 a.m.-9 p.m.; Friday & Saturday, 11 a.m.-10 p.m.

Tags: Dining
  • Executive Chef Jainine Jaffer loves creating imaginative off-menu specials like paneer poutine and rooh afsza (rose syrup) tiramisu.

  • Berenjenas is one of the most distinct dishes at the restaurant—breaded golden baby eggplant served with chili-infused honey.

  • If you want to bring in the big-spending Asian clientele, you have to create an elegant experience and serve all the classics.

  • Get More Dining Stories
Top of Story