On the table: Cumin
Like Mt Everest and Chicago Curry House, Cumin will serve cook both Indian and Nepalese food in their tandoori ovens. Both should bring a bit of relief to the neighborhood, which has always starved for food from that part of the world. But I suspect that it's chef Min Thapa's Nepalese fare—which is less spicy than the Indian stuff, and mostly dairy-free—that will become the restaurant's signature. How could it not? It's not like fans of Nepalese food have very many other options.