Our Menu

A light dal, rice and pickle — how most of Nepal starts the day.

Eggs with green chilli, coriander, onion and tomato from the garden.

Folded with cumin, turmeric and fresh herbs.

Two or three eggs, no spice, with toast.

Fried, boiled, poached or scrambled, with bread baked here.

Ring-shaped rice bread, crisp outside and soft within, with local honey.

Newari rice-flour crepe — plain, or topped with egg and minced meat.

Puffed fried bread with lightly spiced potato curry.

Griddled wheat flatbread stuffed with spiced potato, with curd.

Stuffed with fresh paneer and herbs.

Beaten rice with set curd and a little sugar or banana.

Soft rice and lentil porridge with ghee and ginger — gentle on the stomach.

With banana, honey, or lemon and sugar.

On bread baked in the kitchen, with honey.

Buffalo curd set here, with seasonal fruit.

Oats cooked with milk or water, with honey and banana.

House bread with butter, honey or seasonal jam.

Whatever is ripe — papaya, banana, mango, guava, orange.

Lentils, rice, seasonal vegetable curry, greens, pickle and papadam. Refills brought until you stop us.

Dal, rice, two vegetable curries, saag, curd, pickle and papadam.

The full set with a bone-in chicken curry.

The full set with slow-cooked goat.

The full set with river fish curry.

The Thakali version — black lentils, fermented greens, timur-spiced potato, curd.

Beaten rice, dhikri, pickle, a dry vegetable and a meat or fish side.

The ceremonial Newari plate — beaten rice, black soybean, ginger, egg, choila and achar.

Charcoal-grilled meat with beaten rice, soybean and pickle.

Spiced grilled meat with beaten rice and accompaniments.

Beaten rice, bara, soybean, potato and pickle.

Broth of fermented leafy greens — sour, warming, deeply Nepali.

Soup of nine sprouted beans, eaten traditionally at the end of monsoon.

Black lentil soup, thick and buttery.

Garden tomatoes finished with coriander.

Clear broth with whatever the garden gave that morning.

Thick, mild, with egg or without.

Sharp with vinegar and white pepper, vegetable or chicken.

Light broth with ginger and spring onion.

Cultivated local mushrooms, gently creamed.

Red lentils with garden spinach and cumin.

Gram-flour fritters of onion, potato and seasonal vegetables.

Battered and fried paneer with chutney.

Pastry filled with spiced potato and pea.

Crushed samosa with curd, tamarind, onion and sev.

Spiced mashed potato, crumbed and fried.

Fried potato tossed with chaat masala, lime and coriander.

The Nepali street snack — puffed rice, onion, chilli, lime, utterly addictive.

Crisp shells filled with spiced water, potato and chickpea.

The same shells with curd, tamarind and sev.

Fried soybeans dressed with onion, chilli, ginger and mustard oil.

Crushed instant noodles tossed raw with onion, chilli and lime. A guilty national habit.

Crushed papadam with tomato, onion, chilli and lemon.

Roasted papadam topped with chopped onion and tomato.

Grilled mushroom tossed with mustard oil, chilli and toasted spice.

Charred chicken, pounded spice, mustard oil, plenty of chilli.

The Newari classic, with buffalo.

Grilled goat dressed the same way.

Air-dried buffalo, pounded and dressed with onion, chilli and lime.

Dried chicken, chewy and intensely savoury.

Newari black-lentil patty, griddled.

The same patty with an egg cracked over it.

Topped with spiced minced meat.

Fried chicken tossed with capsicum, onion and green chilli.

The vegetarian version, equally hot.

Fried potato tossed in chilli sauce with onion and capsicum.

Spiced goat offal, slow-fried. A Nepali delicacy — ask us about it.

River fish, floured and fried crisp with timur salt.

Frenched wings, marinated and fried.

Fermented bamboo shoot with potato and chilli.

Vegetable, paneer, chicken or buff, with tomato-sesame achar.

The same dumplings, crisped right through.

Half steamed, half pan-fried — crisp base, soft top.

Sitting in a warm, soupy sesame and tomato broth.

Tossed with capsicum, onion and a hot sauce.

Fried momo tossed cold with onion, chilli, lime and coriander.

Fried momo in a thick chilli gravy, Kathmandu style.

Steamed momo served in a light curry gravy.

Filled with spiced minced meat and plenty of onion.

Mushroom, cabbage and ginger.

Fresh paneer with herbs.

A mixed plate — steamed, fried and jhol, for sharing.

Stir-fried noodles with garden vegetables.

With egg folded through.

With shredded chicken.

With buffalo.

Chicken, egg and vegetable together.

Noodle soup in a spiced broth with vegetables.

With a beaten egg stirred in.

The warming one, good on a cold morning.

Richer, with buffalo.

Crisp fried noodles under a thick vegetable gravy.

The same, with chicken.

Cold noodle salad with onion, chilli, lime and coriander.

Plain, no chilli, a little butter and salt.

Stiff millet or buckwheat staple, eaten by hand with dal and curry. Ask for it — most visitors never try it.

Potato and fermented bamboo shoot in a tart black-eyed-bean gravy.

Small potatoes in a thick, dark, spiced gravy.

River fish simmered with mustard oil, turmeric and local chilli.

River snails cooked with ginger, garlic and mustard oil — a true Tharu dish, eaten straight from the shell.

Dried fish with taro leaf and chilli. Pungent, and much loved here.

Steamed rice-flour dumplings, a Tharu festival food, with pickle.

Tharu stuffed rice dumplings, steamed and served hot.

Bone-in chicken with onion, tomato and whole spices.

Goat on the bone, cooked long and gently.

Goat braised slowly until it leaves the bone.

Buffalo curry, dark and rich.

Pork belly slow-cooked with ginger and timur.

Mustard greens, spinach or nettle, wilted with garlic.

Fermented greens dry-fried with soybeans.

Pumpkin cooked down with fenugreek and turmeric.

Marinated in ginger, garlic, timur and mustard oil, then grilled over coals.

The classic — goat on skewers, charred at the edges.

Fatty, smoky, excellent with raksi.

Buffalo, heavily spiced and grilled hard.

Whole river fish, scored and grilled.

Paneer and peppers, marinated and grilled.

Marinated mushrooms over charcoal.

A board of whatever is on the coals that evening.

Half or full bird, marinated overnight in curd and spice.

Boneless, charred at the edges, with mint chutney.

Mild, creamy marinade with cardamom and cheese.

Green marinade of coriander, mint and chilli.

Minced meat with herbs, pressed onto skewers.

Marinated and finished in the tandoor.

River fish in a spiced curd marinade.

Paneer, capsicum and onion on skewers.

Whole mushrooms, marinated and charred.

Seasonal vegetables with lemon and chaat masala.

A mixed selection from the oven, for sharing.

Tandoor-cooked chicken in a mild tomato and butter gravy.

Charred chicken in a spiced, creamy sauce.

Home-style, on the bone, plenty of gravy.

Mild, with cashew, cardamom and cream.

Dry-ish, with peppers, onion and a sharp masala.

Hot and sour with vinegar and red chilli.

Dark, hot, with curry leaf and tamarind.

Cooked down with spinach and garlic.

Wok-finished with crushed coriander seed and peppers.

Twice the onion, cooked to sweetness.

Indo-Chinese, hot, with capsicum and spring onion.

Minced chicken with peas and warm spice.

On the bone, slow-cooked with onion, tomato and whole spice.

Kashmiri chilli, fennel and warm spice.

Reduced right down until the gravy clings.

Mild and creamy with cashew.

With spinach and garlic.

Hot, sour, not for the cautious.

Wok-finished with peppers and crushed coriander.

Braised whole until it falls apart.

Minced goat with peas.

Buffalo, dark and deeply savoury.

Spiced kofta in tomato gravy.

The common river carp, in mustard and turmeric gravy.

Firm-fleshed catfish, cooked hot with chilli.

Thick onion-tomato gravy with whole spice.

Bengali-style, sharp with ground mustard seed.

Floured and shallow-fried with timur salt.

Scored, rubbed with spice, cooked over coals.

Cubed and cooked in the tandoor.

In a clear noodle broth with ginger.

The Tharu sidhara, for those who want the real thing.

Fresh paneer in a mild tomato and cashew gravy.

Paneer folded through spinach with garlic and cumin.

With peppers and crushed coriander seed.

Rich, mild, with cream and cardamom.

Paneer and peas in a light tomato gravy.

Vegetable and paneer dumplings in a gentle creamed gravy.

Chickpeas in a dark, tangy onion-tomato masala.

Red kidney beans in thick gravy.

Potato and cauliflower, dry-cooked with turmeric and cumin.

Potato and peas in a light gravy.

Aubergine charred over flame, then mashed with onion and tomato.

Okra dry-fried with onion and amchur.

Garden vegetables with peppers and a sharp masala.

Local mushrooms in onion-tomato gravy.

Cooked down with fenugreek and chilli.

Dry, turmeric-yellow, with cumin seed.

Whatever the garden has, cooked simply.

Fried tofu tossed with capsicum and chilli.

Vegetable dumplings in a tomato gravy.

The everyday yellow lentil, tempered with cumin and garlic.

Black lentils, thick and buttery.

Black lentils simmered overnight with butter and cream.

Yellow dal with a hot tempering of garlic, chilli and ghee.

Several lentils cooked together.

Lentils cooked down with spinach.

Nine sprouted beans, monsoon food.

Plain local rice.

Long-grain, for the curries.

Tempered with cumin and ghee.

Rich, simple, good with dry meat dishes.

Rice with peas, carrot and whole spice.

Beaten rice — the Nepali accompaniment to almost everything.

Layered rice with vegetables, served with raita.

Layered with marinated chicken and fried onion.

The slow one, with bone-in goat.

With boiled egg and whole spice.

Wok-fried with garden greens.

With egg folded through.

With shredded chicken.

Chicken, egg and vegetable.

From the tandoor.

Brushed with butter.

With garlic and coriander.

Stuffed with melted cheese.

Stuffed with spiced minced meat.

Sweet, with nuts and dried fruit.

Wholewheat, lighter than naan.

Thin griddle bread, the everyday bread of the house.

Plain, garlic or ghee.

Layered and griddled.

Stuffed with spiced potato.

Puffed and fried.

Ring-shaped rice bread, slightly sweet.

Thick-cut, fried twice.

Dusted with chaat masala and lime.

Tossed with onion, capsicum and chilli sauce.

Spiced and roasted.

Hot, sharp potato tossed with chilli and lime.

Cucumber, tomato, onion, carrot, lemon.

Finely chopped onion, tomato and cucumber with lime.

Garden leaves dressed with set curd.

Curd with cucumber, onion and roasted cumin.

Set in the kitchen from buffalo milk.

Roasted tomato with sesame, chilli and garlic.

Radish pickle, sharp and salted.

Seasonal, oily, hot.

Szechuan-pepper chilli powder, for dipping.

Roasted or fried.

Wilted hard and fast.

Plain, for anyone who wants plain.

Garden tomatoes, garlic, basil.

With chilli and parsley.

Mild and rich.

Simply seasoned, with salad or chips.

Chicken, egg, tomato, cucumber, on house bread.

Grilled or fresh, with chutney.

On bread baked here.

Potato and garden vegetable patty, with chips.

Grilled or crumbed, with chips.

Chicken, sausage, grilled vegetables, potato.

River fish, battered, with thick chips.

No chilli, soft-cooked, with a little ghee.

Vegetable or chicken, served without the hot achar.

Mild noodles with vegetables and egg.

Plain, with a little butter and salt.

Mild, no chilli, cheese on request.

On bread baked in the kitchen.

Soft scrambled, with fruit on the side.

Lightly crumbed, no spice.

Grilled or crumbed.

Mild, boneless, with thick chips.

No chilli, extra creamy.

Egg optional, no chilli.

The thing most small children will actually eat.

For breakfast, or for whenever.

Cut small, with sweet curd.

The 'king curd' of Bhaktapur — thick, sweet, set in a clay pot.

Strained curd whipped with cardamom, cinnamon and nuts.

Rice slow-cooked in milk with cardamom and raisin.

Warm milk dumplings in cardamom syrup.

The Nepali cousin of gulab jamun, darker and denser.

Light cheese dumplings in syrup.

Dense frozen milk with cardamom and pistachio.

Steamed rice-flour parcel filled with molasses and sesame. Festival food.

Warm, with honey from the buffer-zone hives.

Simple and good.

Fried and dusted with sugar.

Cut and plated, whatever is best.

Vanilla, chocolate or strawberry.

Milk tea boiled with ginger, cardamom and clove. The default here.

Plain Nepali milk tea, sweet.

With or without lemon.

Hot, good for a cold or a long day walking.

Plain or with mint.

Black or with milk; Nepali beans when we have them.

For the children, and after cold mornings.

Curd blended with sugar.

With roasted cumin.

Seasonal.

Thick and filling.

Sweet, salted or both.

Still, with or without sugar.

Pressed from whatever is in season.

Banana, mango, chocolate or vanilla.

Warm millet beer, drunk through a bamboo straw.

Distilled local spirit, served small.

Cloudy, lightly fermented rice beer.

Gorkha, Everest and others, cold.

The usual bottles.

Always on the table, always free.