Taste the Soul of the Himalayas

Nepal's undisputed favorite food. Delicate dough pockets pleated around spiced minced meat or vegetables, steamed to perfection and served with tangy sesame tomato chutney.

Steamed momo submerged in a steaming bowl of tangy, nutty tomato-sesame broth (Jhol Achar). A comforting staple on chilly Kathmandu evenings.

Originating from the Thak Khola valley traders, this thali features steamed rice, aromatic lentil soup, tender curries, gundruk, and mountain radish pickle.

"Dal Bhat Power 24 Hour!" The pulse of Nepal eaten twice daily. Steamed rice, yellow lentil soup tempered with Jimbu herb, fresh vegetables, and savory curry.

Nutritious cooked flour porridge made from organic buckwheat or millet. Eaten by tearing morsels, dipping in melted ghee, and swallowing with tangy gundruk.

The ritual festival platter of the Kathmandu Valley Newar community. Flattened beaten rice surrounded by flame-spiced Choila, fried egg, soybeans, black-eyed peas, and bamboo shoots.

Meat marinated in raw mustard oil, garlic, ginger, and chilies, wood-grilled over natural charcoal and served with crunchy puffed rice (Baji) and onion salad.

Thick hand-pulled noodles simmered in aromatic bone broth with sliced mountain greens, chicken or mushrooms, and a drizzle of spicy chili oil.

Wok-tossed hand noodles topped with fiery minced spiced meat, scallions, and red garlic chili oil. Popular around Kathmandu's stupa alleyways.

Flaky pastry shell stuffed with cumin-spiced mashed potatoes and green peas, fried golden and served with fresh cilantro mint chutney and sweet tamarind sauce.

Crispy hollow puris filled with spiced potato mash and chickpeas, drowned in ice-cold, chili-spiked mint water. Eaten whole in one explosive bite!

Whole-wheat flatbread stuffed with spiced potato mash, pan-griddled with ghee until golden blistered, topped with melting white butter and fresh curd.

Ring-shaped rice flour bread flavored with cardamom and ghee, deep-fried during Dashain and Tihar. Crisp on the outside, soft and fluffy inside.

Delicate fig-shaped rice dough dumpling filled with gooey Chaku (sugarcane molasses) and sesame seeds, steamed hot during the Yomari Punhi festival.

Fragrant rice slow-simmered in whole milk with green cardamom, saffron threads, raisins, pistachios, and cashews. Served at all celebratory rituals.

The vibrant soul of every Nepali meal: spiced potato pickle (Aloo Achar), sun-dried radish (Mula Achar), and fermented greens (Gundruk).

A banquet celebration with steaming copper vessels overflowing with dozens of authentic regional dishes, enjoyed in the warmth of Nepali hospitality.