The Curated Nepal Gastronomy
Nepali cuisine varies across regions and communities, offering a rich tapestry of flavors and culinary traditions. It combines a balance of spices, grains, and fresh ingredients, creating a unique and delightful dining experience. We serve authentic Nepali dishes, just as the way they should be! Here is some of the truly Nepal dishes you would like to cherish!
Daal Bhat
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Daal Bhat forms a nutritious and satisfying meal, offering a good mix of protein, carbohydrates, and essential nutrients. It’s often enjoyed with a side of vegetables, pickles, or yogurt to add variety and balance to the dish.
In Nepal, Daal Bhat is part of daily meals and is considered a staple food, often eaten multiple times a day. It's also common during festivals and social gatherings.
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Chatamari
Chatamari is a traditional dish from the Newar community of Nepal, often referred to as "Nepali Pizza" because of its appearance. It is a type of rice crepe or pancake, typically made with rice flour and cooked with a variety of toppings. Chatamari is a popular food in Nepal, especially in the Kathmandu Valley, and is usually enjoyed during festivals, special occasions, or as a street food snack.
Momo's
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Momos are dumplings filled with minced meat (such as chicken, buffalo, or goat), vegetables, or cheese. These are typically steamed or fried and are served with a dipping sauce, often made with tomatoes, cilantro, and spices, with variety of meat choices.
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Jhol Momo is unique because the steamed momos are served in a spiced broth, is typically made with a mix of tomato, garlic, and various spices, and the momos soak up the liquid, becoming tender and bursting with flavor​​
Sandheko
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Sandheko is a popular Nepali dish known for its spicy, tangy, and flavorful profile. It is usually made with vegetables, meats, or even a combination of both, and often served as a side dish or snack. The dish is characterized by its marination in a mixture of spices, herbs, and sometimes citrus, which gives it a vibrant and rich taste, with the varietals of Meat, Aloo and Chickpeas
Sakuti
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Sakuti is especially popular in the Newar community and is often served during New Year celebrations, weddings, or as part of a festive meal. It's also known as a hearty, satisfying dish for gatherings, often accompanied by traditional drinks like chia (tea) or rakshi (local alcohol).
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This dish is cherished for its rich flavors and cultural significance, making it a memorable part of Nepali cuisine
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Thukpa
Thukpa is a popular, flavorful noodle soup originating from Tibet and widely enjoyed in Nepal, Bhutan, and parts of India, especially in regions with a Tibetan influence. It’s a hearty and comforting dish that combines noodles, vegetables, meat, and a flavorful broth, making it both nutritious and satisfying. Thukpa is typically consumed as a meal in itself, and it's known for its warming qualities, perfect for cold weather. Can be made in the varietals of Buff, Chicken or Veg
Meet the Chef -
Manita Bhujel
Manita is skilled in preparing iconic dishes like dal bhat, momo, thukpa, chatamari, sakuti, sel roti, and gundruk. Understanding the regional variations and special preparation methods for these dishes is essential.​
She familiar with a wide variety of local Nepali ingredients such as gundruk (fermented leafy vegetables), sel roti (Nepali rice donut), timur (Sichuan pepper), fenugreek, and mustard oil, and be adept at sourcing and using these for authentic flavors.
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Traditional cooking methods such as slow cooking, fermenting, steaming, and pan-frying are crucial in Nepali cuisine. Anita is experienced with these techniques to preserve the authenticity of the dishes.
balance these spices for the perfect flavor profile.
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Along with this Manita is deeply connected to the culture and traditions of Nepal. This includes knowing when and how certain dishes are served, such as during festivals like Dashain, Tihar, and Maghe Sankranti, and how to present the food in a culturally appropriate way.