Himalayan Yak & Yeti in College Area, San Diego, is an Indian and Nepalese restaurant at 6784 El Cajon Blvd, Suite D, run by two brothers who are both trained chefs with a kitchen built around a clay tandoor oven and a from-scratch spice program. The chicken momo—Nepalese-style dumplings filled with minced chicken, onion, cilantro, and Himalayan herbs, then steamed and served with a house-made peanut-based dipping sauce—is the most-ordered appetizer and a dish that connects the menu directly to Nepal's street-food tradition. Vegetable momos swap the chicken for a filling of cabbage, potato, carrot, and other vegetables with ginger, garlic, and cilantro, maintaining the same Himalayan herb-and-spice base. El Cajon Blvd through College Area runs San Diego's densest international dining corridor, and African Spices on University Ave covers the East African cuisine end of the neighborhood's global food spectrum, sharing a customer base that values spice-forward, culturally specific cooking. The tandoor oven produces garlic cilantro naan, cheese naan, and a sweet naan stuffed with mozzarella, cashew, raisins, and shredded coconut, the last of which crosses into dessert territory and has drawn its own following as a standalone order. Curry preparations include butter chicken, chicken tikka masala, saag paneer, vegetable vindaloo, bengan bharta (roasted eggplant), and the Himalayan Yak & Yeti special biryani, a rice dish layered with multiple proteins and slow-cooked with saffron and whole spices. Lunch specials run $14.95 and bundle soup, plain naan, rice, rice pudding, and two entrees into a single-price format available Tuesday through Friday. The 92115 ZIP and the restaurant's position on El Cajon Blvd put it within a mile of SDSU, and the catering service extends the kitchen's menu into event and office formats for larger orders. Carnitas Las Michoacanas on El Cajon Blvd anchors the Mexican side of the corridor's spice-heavy dining scene, and the two restaurants draw from the same pool of College Area residents and SDSU students who eat their way across the boulevard's international options. Gulab jamun—deep-fried milk balls soaked in sugar syrup—and rice pudding close out the dessert menu, and beer and wine service gives the dining room an evening sit-down option with vegan, vegetarian, and gluten-free modifications available across the full menu.