It's the family run city restaurant which has been serving the 'peak' of Nepalese cuisine to its happy customers for over a decade.
Named after the world's highest mountain, which overshadows the homeland of its founders, Everest Cuisine is welcoming customers old and new as it celebrates ten years in business.
The huge eatery on Queensway, which can seat up to 250 in the main restaurant and 40 in a separate room, specialises in birthday parties, weddings, anniversaries and other celebrations, as well as business meetings and charity events.
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And scores of customers from near and far, many of whom have been regulars for the whole ten years, can't get enough of the traditional Nepalese and Indian food.
Favourites include chilli chicken, butter chicken, jhinga curry and panchmel dal.
Four friends - two from the kitchen, two from the front of house at the previous business on the site - decided to take over when the owner of POSH decided to sell up and retire in 2014.
Manager Dhana Gurung came to Southampton from Nepal in 2009 and worked at POSH for five years before launching Everest. He said: "We're a big family. Us four work well together day to day and then when we have a big event, we get all our families involved.
"About half of our customers have been with us the whole time and we hope lots more will come and visit us and try our Nepalese food.
"It's a nice venue, especially for a party and it's cheap compared to the big hotels. We don't charge for room hire and put on a lovely buffet. It's good food at a good price."
The ten year anniversary came up in July, but the celebrations are on hold until a refresh is complete when a party will be held.
Decoration, lighting and bathrooms are being upgraded after a poor rating by inspectors back in March. They're the final improvements, which have seen the restaurant's food hygiene rating jump back up to four during the latest inspection in June.
Events at Everest Cuisine have included a Lord Mayor's charity dinner dance, horse racing nights, Bollywood dancing, and DJs.
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