Every dish follows regional Newari recipes passed down through generations, cooked with mustard oil and ground timur pepper.
Steamed Momos
Charcoal Choila
Pan-Fried Bara
Delicate dough folded by hand around seasoned fillings, served with stone-ground tomato and timur chutney.
Smoked meat marinated in fresh mustard oil, roasted garlic, and crushed red chilies, served warm.
Savor-rich lentil patties seared golden on flat iron skillets, topped with spiced ground filling and fried egg.
Toasted Timur & Mustard Oil
In the courtyards of Kathmandu, morning prep begins with grinding wild timur pepper and heating raw mustard oil over open fires. We honor these exact street-stall roasting methods daily, importing native herbs directly from Nepal to capture the unmistakable buzzing warmth of valley home kitchens.
Our kitchen avoids generic curry pastes or Westernized shortcuts. From cracking fresh fenugreek seeds to hand-pleating dozens of momos before dinner service, every bite carries the authentic aroma of Asan Chowk.
Hand-Crafted Without Compromise
100%
Hand-folded daily
8+
Valley spice blends
Fresh
Mustard oil prep
Join us at our neighborhood tables for sizzling choila, steaming momos, and warm valley hospitality.