Himalayan Curry and Grill in Grantville, San Diego, serves Indian, Nepalese, and Tibetan cuisine from Suites 104–105 at 10330 Friars Rd, where the executive chef operates a tandoor-oven-and-curry kitchen that has served Grantville since the early 2000s. The tandoor oven fires garlic cilantro naan, cheese naan stuffed with mozzarella, and Peshawari naan filled with cashew, raisins, almonds, and coconut flakes, each baked to order so the bread arrives soft and lightly charred from the clay walls. Curry preparations span the Indian-Nepalese spectrum: butter chicken in a creamy tomato-based sauce, lamb curry with bone-in cuts simmered in onion-and-tomato gravy, chicken tikka masala, saag paneer (spinach with house-made cheese cubes), chana masala, and aloo gobi. The Himalayan balti—a combination of chicken, lamb, shrimp, and vegetables cooked in a single onion-tomato sauce with aromatics—is a house specialty that pulls from multiple protein categories into one shareable dish. Test Kitchen on Mission Gorge Rd represents Grantville's American-comfort and innovation-driven dining approach, while Himalayan Curry and Grill anchors the corridor's South Asian cuisine with tandoor-fired proteins and slow-simmered curries. Mixed tandoori—marinated chicken, shrimp, and lamb grilled in the tandoor and served sizzling with sauteed cabbage, carrot, onion, and bell pepper—showcases the oven's range beyond bread. Malai kofta assembles mashed paneer, potatoes, and cashew nuts into spiced balls, then cooks them in a creamy tomato-onion sauce, and vegetable korma uses almonds, cashews, and coconut powder in a milder, richly textured preparation. The 92120 ZIP places the restaurant on Friars Rd near Kaiser Permanente, and the spacious dining room with beer and wine service gives Grantville a sit-down Indian option with reservations and table service for evening meals. Stadium Club on Friars Rd handles the sports-bar and draft-beer side of the corridor, and the two businesses share a customer base that eats at Himalayan Curry for dinner and watches games at Stadium Club afterward. Fresh salmon cooked in a Himalayan special sauce with ginger, garlic, and onion extends the menu into seafood territory, and the lunch-special format bundles soup, naan, rice, and two entrees into a single-price midday meal.