Thursday, January 8, 2009



$2.95 / serving

After a delicious dinner of Nepali and Tibetan dishes at Shoreline's Everest Kitchen, the perfect tonic for overtaxed tastebuds has to be kulfi, the famed frozen treat found all over south Asia.

Kulfi is typically made from three dairy products (hey, if one is good...): evaporated milk, condensed milk, and cream. The mixture is boiled with sugar and thickened with corn starch. Flavorings can include cardamon, saffron, fruit, rose petals, and various nuts. Everest Kitchen's house-made kulfi is loaded with cashews and pistachios, tinged with cardamon, and topped with a sprinkling of dried coconut.

Unlike churned ice cream, kulfi is frozen solid, often in small servings. Once frozen, kulfi is dense enough to fight off all but the most determined spoons; ours came to the table sliced into four sections, but still so unyielding I had visions of accidentally catapulting a chunk across the room. But after a few minutes of patience and heavy breathing, the kulfi relaxed into edibility. It was just sweet enough, richly flavored and with a creamy/chewy texture that seemed to owe more to the nuts than the dairy.

The Everest Kitchen, 14561 Bothell Way NE
Shoreline, WA 98155

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