From the Kitchen

समय बजि

The Newari ceremonial platter: beaten rice, choila, bara, black soybeans, boiled egg and Newari pickles.

छोयला

Flame-grilled buffalo marinated in mustard oil, timur pepper and fenugreek.

बारा

Black-lentil patties cooked on a cast-iron griddle, plain or with egg.

योमरी

Steamed rice-flour dumplings filled with chaku and sesame — a winter festival treat.

मःमः

Twelve hand-folded momo — steamed buff, spinach-paneer and pan-fried chicken — with three achars.

Our classic, with roasted tomato and sesame achar.

Half-steamed, half-crisped in the pan; chicken or vegetable.

Floating in a warm, tangy sesame-tomato broth.

थकाली खाना

Jimbu-tempered black dal, Mustang-style rice, gundruk, mutton curry and seasonal saag — refilled until you are happy.

दाल भात

Yellow lentils, steamed rice, seasonal vegetables and pickle — Nepal on a plate.

Fermented greens tossed with soybeans, chilli and lime.

सेकुवा

Charcoal-grilled lamb, chicken and pork skewers with beaten rice and radish pickle.

Wood-fired yak fillet, Himalayan herb butter, roasted potatoes and jus.

Whole trout grilled with timur, lemon and wild garlic.

Tandoor-smoked chicken in a velvet tomato-fenugreek sauce, with garlic naan.

Carnaroli rice, Himalayan morels and aged parmesan.

Roast chicken, bacon, egg and tomato on toasted brioche, with fries.

जुजु धौ

Bhaktapur’s “king of curds”, set in a clay pot.

Crisp rice-flour rings with cardamom rice pudding.

Local vodka, ginger, lime and timur pepper.

First-flush Ilam tea served in brass, for two.

Sweet, salted or mango.