Where the whole journey began.
Point Loma is the heart of my culinary journey — it's the reason I'm still here, cooking for San Diego.
Chef Dipak Shahi grew up between Nepal and Darjeeling, India, where food was never just a meal — it was memory, ritual, and welcome. He remembers the markets of Kathmandu as a child, watching vendors turn simple ingredients into something that made strangers feel like guests.
He carried that instinct to San Diego in 2010, and two years later opened the very first Taste of the Himalayas right here in Point Loma. It became the starting point for every location that followed — but this kitchen, on Midway Drive, is still where the recipes are proven first.
The menu blends generations-old Himalayan technique — slow-marinated tandoori, hand-folded momo, spice blends built from scratch — with a few contemporary touches, always in service of one idea: the guest is treated as an honored arrival, every time.
Chef Dipak Shahi arrives in San Diego from Nepal.
Taste of the Himalayas opens its first doors in Point Loma.
The original kitchen still anchors the growing San Diego family of restaurants.
