How to cook Nepali food dal bhat and Mo Mo ?

What is Nepali Food? 

Nepali cuisine is generally famous for its unique taste and distinct style, as it offers a culinary experience like no other here. But what are Nepali foods? Nepali foods are a vibrant cuisine combined with many rare and exquisite ingredients resulting in various flavors that reflect Nepal's rich cultural heritage. They are not just everyday foods; they reflect the diverse geography, culture, and tradition from the majestic Himalayas to the fertile plains. 

Simply put, Nepalese foods are a fusion of flavors with plenty of indigenous produce and aromatic spices. Moreover, using more organic Nepalese herbs like garlic, fresh herbs, and coriander with spices like cardamom, cumin, and Tumeric adds flavor, depth, and complexity to Nepalese foods. 

Many travelers are often curious about Nepalese food but do not seem to understand what it is. To make it simpler for you to understand, Nepalese food is not the same as Indian and Chinese food but sits somewhere between them as it is somewhat influenced by it. 

We do not deny that Nepalese foods have some similarities with Indian food, mainly in terms of spices used like coriander and Cumin, and, with Chinese foods, too, in terms of the ingredients like bamboo shoots. But still, Nepalese foods are unique enough to stand on their own and cannot be mentioned the same as Indian food or Chinese Food. 

Nepalese cuisine illustrates a set of fundamental principles that make it unique. Firstly, the leading national dish of Nepal revolves around rice, the staple grain of Nepal, comprising the foundation of most dishes. Secondly, compared to Indian cuisine, it tends to be milder in spice; however, it compensates with a collection of intriguing flavors, particularly counting towards the sour and savory end of the spectrum.

Simplicity is another characteristic of Nepalese food, with dishes often comprising only a few ingredients, skillfully combined with aromatic spices for a delightful taste. Lastly, the diversity in Nepal's ethnicity is also reflected in its cuisine. 

The multitude of ethnic groups leads to a remarkable variety of dishes, some specific to certain groups and rarely tried by others. 

So Nepalese food generally stands out for its rice-centric nature, unique flavor profile, simplicity, and rich tapestry of culinary traditions brought along by the country's ethnic diversity.

Rice is important in Nepal, not only as a dietary staple but also as a symbol of various auspicious occasions. If you've ever visited or learned about Nepal, you'd be familiar with rice's key role in the Himalayan nation. While rice consumption may not be as dominant in many Western countries, it remains a daily delight for most Nepalis, often enjoyed twice daily. 

Nepal's bond with rice runs deep, twisting with its culture and heritage. As evident in the five examples mentioned earlier, rice finds its way into almost every aspect of life, symbolizing important milestones. With the passage of time and the continual evolution of Nepalese culture, new and diverse rice uses may emerge within the country.

How is Dal-Bhat Getting Popular In Nepal?

Dal Bhat is gaining immense popularity nowadays, and its popularity is probably because it's the national dish of Nepal. 

An interesting fact about the dish is that it is consumed daily as it tends to fuel the Nepalese. It's a traditional and staple food in every Nepalese household despite the ethnicity or culture and is surprisingly treated unintentionally more superior compared to another Nepalese cuisine. Nepalis often say, "I don't feel like I have eaten anything till I have had a plate of dal bhat,” from this single saying, we can imagine how famous and great importance Dal Bht holds in the Nepali people’s hearts. 

The foundation of Dal Bhat in Nepal remains constant, comprising rice and lentils, while the accompaniments, curries, and flavors vary across different regions. Despite being a staple for the locals, the significance of this dish remains determined.

People appreciate this staple food alongside delectable side dishes during winter festivals and special occasions. It serves as the go-to comfort food for the masses. Tourists consider their trip incomplete without savoring this exceptional dish at least once. Notably, Dal Bhat provides a daily dose of healthy nutrition for both residents and tourists, particularly trekkers, and this is another reason for its popularity nowadays. 

Besides the Nepalese people, the Dal Bhat is getting popular among trekkers, all thanks to its benefits. If you are a trekker looking forward to completing the treks or tours like the Everest base camp trek, Annapurna base camp trek, Kathmandu tour, Langtang valley treks, etc., then your guides will definitely recommend you to eat more Dal bhat than other western foods as it serves the purpose right. 

Dal Bhat is generally vegetarian, but you can enjoy it with non-veg, like chicken mutton. Likewise, this traditional dish can too be vegan, designed on the type of oil used and if the curd is not added or added.  

This dish, known as Dal Bhat from Nepal, enjoys immense popularity throughout the country, making it a must-try for tourists. Each city offers unique flavors, some even incorporating medicinal herbs and special ingredients to elevate the taste of the dal.

Dubbed "Dal Bhat Power 24 Hour," this dish is renowned for its energy-boosting properties, making it a favorite among trekkers during their expeditions. Be aware of thinking it's monotonous; Dal Bhat's flavors differ significantly from place to place.

Is Nepali famous For Rice? 

Almost all Asian countries, like Nepal, Thailand, Bangladesh, Philippines, Pakistan, Myanmar (Burma), etc., are equally famous for rice as they seem to consume it most days. Nepal's neighboring country India is the world's largest producer of rice as they generally produce 10 million metric tons of rice most of the year. 

But still, Nepal's obsession with rice, for example, Dal Bhat, makes this country more unique and different than other Asian countries. So with this in mind, we can say that Nepali is indeed famous for rice, both consumption and production. 

For Nepalis, rice has always been more than just a grain- it indicates social status.

Ordinary non-nepalese people consider rice a grain that can only be eaten- by boiling it. But in Nepal, no festival is complete without rice. So now you can imagine why Nepal is so famous and obsessed with rice. 

There are many festivals celebrated by Nepalese which are just dedicated to rice, for example, National Paddy Day, Dahi Chirua (combination of cud and beath rice), Nepal Rice Feeding Ceremony, and Rice Pudding Day. 

In addition, many Nepalese cuisines in Nepal are made out of rice, like rice pudding, Nepali Rice Wine, Baji, and Wachipa. 

Are Momo and Dumplings The Same Thing?

MOMOs are generally considered dumplings in other parts of the world. But to speak the truth, MOMOs and Dumplings are not the same. 

MOMOs agreeing are the next famous Nepali cuisine of Nepal after Dal Bhat.  Thus it is unanimously considered the national dish of Nepal and generally comes in various shapes and sizes with all types of fillings. Momo is not consumed daily, but it's around at every place or restaurant you go. 

Moreover, it's a simple recipe differing from the delicious taste and goes with any meal you choose for any period. Therefore it's more than just a part of Nepalese cuisine- it's a way of life for Nepalese people. And when you visit Nepal, there will not be a single Nepalese person who does not like MOMOs. 

The term "Momo" is believed to have originated in ancient Tibet; however, the Nepali version of Momo has developed a distinct identity. These delightful dumplings feature a delectable filling of meat or vegetables wrapped in dough, served in bite-sized portions, and accompanied by a delicious dipping sauce. 

While Chicken, Veg, and Buff Momos are the most widespread varieties in the country, other flavors are also available.

Momo has become a popular fast food item in Nepal due to its widespread popularity. Once a Momo shop starts operating, it will likely serve these delectable dumplings from lunch until dinner. The average cost of a Momo in Nepal hovers around 100 rupees (~US$1), but the price may vary depending on the type of filling and the dining establishment's scale.

The Dumplings are not the same as momo, a staple famous Asian cuisine specializing in countries like China and Japan. Similarly, dumplings are made in several ways, like fried, boiled, or steamed. With this in mind, you can choose nearly 200 dumplings variants, and among these 200 variants, the most famous ones are chicken dumplings and pork dumplings. But the only difference between momos and dumplings is that dumplings generally do not come with filings, and MOMOs do. 

Therefore, MOMOs and dumplings are not the same, especially in Nepal. 

Dumplings originated in China, whereas MOMOs originated in Tibet (part of China). Nepal is heavily influenced by Tibetan culture, especially towards the upper Mustang areas, so spreading within the country is normal. In addition, dumplings may or may not have fillings, but MOMOs, on the other hand, will always have fillings of either vegetables or meat.

Dal-Bhat With Complete Nepali Thali

When we talk about dal bhat and its recipes, it does not just mean Lentil Soup and Rice. Because there are many components of the meals called Nepali Thali Set, and among those, dal bhat is just the center of attraction. This means Dal Bhat is generally served with other components like seasonal vegetables (Tarkari), pickles, Sauteed spinach (Saag), meat items (for nonveg), paneer (for veg), Gundruk, etc. 

The primary elements of this dish, Dal Bhat Tarkari (also known as Dal Bhaat), are commonly served with vegetable Tarkari or Tarkari – a combination of readily available seasonal vegetables, including cauliflower, carrot, and green beans.

It also includes Sabji (a medley of spicy vegetables cooked with curry flavors). In Nepali, it is also referred to as Dal Bhat Tarkari. Additionally, there may be dahi (yogurt) or curry made with chicken, goat meat, or fish. A small portion of a pickle (achar) is sometimes added, and occasionally, it is served with papad and cucumber. Now let's look at each recipe of the Thali set in cuddling the "Dal Bhat" itself.

Recipes of Dal

Here goes the list of Ingredients of Dal with its recipes below:- 

Ingredients

• Dal or lentils (black, yellow, green) – 1 ½ cup
• Chilly Powder- as per your taste
• Water – 4 cups
• Salt to taste
• Turmeric – ½ teaspoon
• Ghee (or oil) – 3 tablespoon
• Asafetida/ Hing
• Cumin seed – ½ teaspoon
• Garlic 1 clove – chopped
• Ground coriander- 2 teaspoon
• Onion, minced – 1
• Tomatoes, chopped — 1 cup
• Cilantro, chopped/ Dhaniya — 1/2 bunch

How To Prepare Dal?

• Step 1:  Start by washing the lentils and heating oil or ghee in a medium pot over a medium flame. Add the spices and gently toast them for about 30 seconds. Fry the onions and chile pepper until the onions become translucent and cook through, which usually takes 3 to 4 minutes.
• Step 2: Put tomatoes in the pot and cook them for a minute or two. Once done, stir in the dal, water, salt, and pepper to season the mixture.
• Step 3: Bring the contents to a boil, then reduce the heat to medium-low and let it steam for approximately 45 minutes. Afterward, taste the dish and adjust the seasoning with more salt and pepper if needed.

Recipe of Bhat (Rice)

Here goes the list of Ingredients of Bhat with its recipes below:- 

• Ingredients
• 2/3 cup of Basmati Rice or other long-grain rice (as per your preference)
• Water- 4 cups
• Rice Cooker or Pressure Cooker

How To Prepare?

Step 1:  For Bhat, you can generally use any type of rice. But we generally prefer Basmati. 

Step 2: Once you have selected the rice, place it in a bowl and wash it thoroughly with several changes of fresh water, ensuring proper drainage. Next, add 4 cups of water and set it aside to soak for approximately 30 minutes.

Step 3: Bring the soaked rice and water to a boil over medium-high heat in a medium-sized or pressure cooker. After that, cover the lid tightly, reduce the heat to low, and allow it to simmer for about 20 minutes. Once the cooking time is up, remove the cooker from the heat and let the rice rest, still covered, for 10 minutes before serving.

Recipe of Sabji

Here goes the list of Ingredients of Sabji with its recipes below:- 

Ingredients

• Two cloves of chopped garlic
• 1 chopped Chilli
• 2 tablespoons of Mustard oil
• bunch of chopped spinach
• 2 teaspoons of salt
• 2 teaspoons of turmeric
• 1 teaspoon of masala (made from Corridor and cumin)

How To Prepare Sabji?

• Step 1:  Start by heating 2 tablespoons of oil in a pan, then sauté 2 cloves of chopped garlic and 1 diced chili until the garlic becomes golden. 
•  
• Step 2: Add a generous amount of chopped spinach and season the dish with 2 teaspoons of salt and 2 teaspoons of turmeric.
•  
• Step 3: Cover the pan and cook over low heat for approximately 10 minutes.

Recipe Tarkari (curry)

Here goes the list of Ingredients of Tarkari with its recipes below:- 

Ingredients

• 1 Cauliflower – chopped
• 1 big Potato – cubed
• 2 big Tomato – chopped
• 1 cup Garlic – chopped
• 2 Big Onion
• Cumin/ Jeera (to taste)
• Coriander/Dhaniya powder (to taste)
• Red chili powder (to taste)
• Salt to taste
• Turmeric/Besar  ½ teaspoon
• Oil ½ cup (or as needed)
• Black pepper/Marij (to taste)
• Fenugreek seed ¼ teaspoon

How To Prepare?

• Step 1: Wash all cauliflower and heat oil or ghee in a wok, karahi, or large pot over medium heat to prepare this dish. Add coriander, cumin, and turmeric, toasting them gently for about 30 seconds. Now, swiftly stir in the onions, garlic, and ginger. 
• Step 2: Sauté until the onions are well-cooked, reduced in volume, and have lost their raw flavour, which should take around 4 to 7 minutes. Be cautious not to let the onions burn.
• Step 3: Next, introduce the tomatoes and cook for a minute or two. Now, add the potatoes and cauliflower, mixing them to heat through. Pour in the water and season the mixture with salt and pepper. Bring the contents to a boil, then reduce the heat to medium-low and simmer for approximately 10 to 15 minutes or until the vegetables are thoroughly cooked and tender.
• Step 4: Add more salt and pepper to the seasoning once the vegetables are ready, and then stir in the chopped cilantro/ Dhaniya. Your delicious dish is now ready to be served. 

Recipe of Meat (Chicken or Mutton)

Here goes the list of Ingredients of Meat with its recipes below:- 

Ingredients

• 1 kg Chicken thigh or Mutton cut into pieces
• 2/ 3 onions, finely sliced
• 5,6 cloves of garlic finely diced
• 1 tbsp Ginger, finely grated
• 4 medium tomatoes, chopped
• 1/2 tsp turmeric powder
• 1 tbsp cumin powder
• 1 tbsp coriander powder
• 1/2 tsp chili powder
• 4 cloves/ Lwang
• 2 Little cinnamon stick
• 3 green cardamoms
• 1 bay leaf
• 1/2 tsp cumin seeds
• 4 tbsp olive oil
• Salt to taste
• chopped coriander to garnish

How To Prepare Meat?

• Step 1: To prepare this dish, start by heating the oil in a pan. Once the oil is hot, add the cumin seeds and fry them for 15-20 seconds. Next, toss in the chopped onions and fry them until they turn light pink and become soft.
• Step 2: Put the chicken pieces in the pan and season with salt according to your taste. Continue frying until the chicken turns light brown.
• Step 3: Add the ginger, garlic, cloves, cardamom, cinnamon, and bay leaf to the pan. Stir and fry for another 3 minutes.
• Step 4: Mix turmeric powder, chili powder, cumin powder, and coriander powder with the chicken. Ensure everything is well combined, and cook for 3-5 minutes.
• Step 5: Toss in the tomatoes and then reduce the heat. Cover the pan and let it cook for 10 minutes—no need to add water at this stage, as the chicken and tomatoes will release their juices.
• Step 6: If you prefer more gravy, you can add a little water at this point. Just before serving, garnish the dish with chopped coriander. Enjoy your deliciously spiced chicken.

Recipe of Gundruk Sandheko 

Here goes the list of Ingredients of Gundruk Sandheko with its recipes below:- 

Ingredients

• 1⁄2 lb mustard greens
• 1⁄2 lb daikon radish, thinly sliced (white Radish)
• 1⁄2 lb napa cabbage (Banda)
• 1⁄2 lb spinach/palak
• 1 cup finely chopped red onion
• 1 cup finely chopped tomatoes
• 1 tablespoon garlic
• 1 tablespoon ginger
• 1 tablespoon fresh red chile
• 2 tablespoons finely chopped cilantro (Dhaniya)
• 1 tablespoon lemon juice
• 2 tablespoons mustard oil (vegetable oil can also be used)
• 1⁄2 teaspoon Szechuan pepper (Timur)
• 1 pinch of asafoetida powder (Heeng)
• salt and pepper

How To Prepare Gundruk?

Gundruk Preparation: Rinse all the vegetables in a large mixing bowl before draining the excess water. Next, spread the vegetables evenly on a large tray, exposing them to the sun for a day. Make sure to turn them frequently during the drying process to reduce moisture. As the vegetables dry, they will slightly wilt. Once they are ready, transfer them to a large bowl.

• Step 1: Now, take a thick, sterilized jar and pack the dried vegetables into it, compacting them as much as possible. Once the jar is filled, tighten the lid and let it sit in a warm place for two days. This will initiate the fermentation process.
• Step 2: After two days, open the lid and carefully pour out any liquid that might have accumulated on top of the vegetable mixture in the jar. Press down the vegetables again and seal the lid.
• Step 3:  Allow the mixture to ferment for another 3-5 days. During this time, the vegetables will develop their distinct acidic flavors. Once the fermentation process is complete, transfer the jar to the refrigerator for storage.

Gundruk Marination: To prepare the marination, take a mixing bowl and combine three cups of freshly fermented gundruk along with all the other marinating ingredients. 

Toss the mixture well to ensure all the ingredients are evenly incorporated. Cover the bowl and refrigerate the marinated gundruk before serving. It makes a delightful savory to accompany Dal Bhat. 

How To Serve Dal- Bhat with Thali Set?  

Dal Bhat Tarkari is traditionally presented on a thali, a metal serving platter featuring dal, rice, vegetable curry, and a pickle (achar). To enhance the flavors and add a touch of color, freshly chopped cilantro is sprinkled on the dal and curry. Additionally, a squeeze of fresh lemon juice brightens the taste of the Dal.

For those who prefer, dal can be spooned over the rice. Non-vegetarians are also served a bowl of meat, while vegetarians are provided with yogurt.

Cost of Dal- Bhat in Nepal 

Nepalese Dal Bhat, a budget-friendly meal, is favored for daily consumption. It consists of Dal, Bhat, and Tarkari, helping people stay within their financial means while minimizing the effort of preparing various side dishes.

Dal Bhat Tarkari remains a cost-effective option throughout Nepal, priced between 250 to 700 rupees, and it becomes slightly higher in the mountainous regions where ingredients are laboriously transported on the backs of collies. One significant advantage is that you can always get seconds.

For tourists, the price range starts from 400 rupees (USD 4.85) and goes up for the deluxe meat version of Dal Bhat. Tourists might pay even higher in some high-class hotel restaurants, reaching 800 – 1,200 rupees. Nevertheless, this dish can be considered affordable for all.

Tastes of Dal Bhat vary from kitchen to kitchen and urban to mountainous areas, providing an opportunity for enjoyable exploration in search of your favorite flavors. Homestay packages offer a chance to experience delicious home-cooked meals.

In Nepal, every household prepares this delightful meal, each with its unique twist, influenced by the city or mountain region they reside in, including the magnificent Himalayas.

When you visit Nepal, indulge in this beautiful dish at your favorite restaurant. For an authentic experience, head to local restaurants in the Himalayas, where they skillfully prepare a simple yet elegant version of Dal Bhat. Enjoy your culinary adventure.

Recipes of Nepali Style MO MOs

Making momo applies a simple three-step process: preparing the fillings, preparing the wrappers, and cooking to perfection.

Mastering the art of momo might require patience, particularly if you're new to the recipe. Nevertheless, we guarantee that the delightful outcome justifies the effort.

Ingredients

• Dough For MOMO Wrappers
• 4 cups all-purpose flour
• 1 tablespoon oil
• water, as required
• 1 pinch salt
• Fillings Ingredients 
•  2 lbs lean ground meat (50% Mutton or chicken & 50% pork works best)
• 1 cup red onion, finely chopped
• 1⁄2 cup green onion, finely chopped
• 1 cup ripe tomatoes, finely chopped
• 3 tablespoons fresh cilantro chopped
• 1 tablespoon fresh garlic, minced
• 1 tablespoon fresh ginger, minced
• 1⁄4 teaspoon nutmeg, freshly grated
• 1⁄2 teaspoon turmeric
• 1 tablespoon curry powder or momo masala 
• 3 fresh red chilies, chopped (or to taste)
• 3 tablespoons cooking oil
• Salt and pepper

How To Prepare MO MOs?

Making the Dough:

• Step 1- Combine flour, oil, salt, and water in a large bowl.
• Step 2- Mix thoroughly and knead the dough until it becomes smooth and homogeneous approximately 8-10 minutes.
• Step 3- Cover the dough and let it rest for at least 30 minutes.
• Step 4- Give the dough a final knead before shaping it into wrappers.
• Preparing the Filling:
• Step 5: In a large bowl, mix all the filling ingredients.
• Step 6 - Season with salt and pepper to taste.
• Step 7: Cover the bowl and refrigerate the filling for at least an hour to enhance the flavors and consistency.
• Assembly of the Dumplings:
• Step 8: Roll small 1-inch dough balls between your palms to form spherical shapes.
• Step 9: Dust your working board with dry flour.
• Step 10: Gently flatten a dough ball on the board with your palm to create a 2-inch circle.
• Step 11: Prepare several semi-flattened circles and cover them with a bowl to prevent drying.
• Step 12: Use a rolling pin to roll out each semi-flattened circle into a wrapper.
• Step 13: For well-executed MOMOs, ensure the middle portion of the wrapper is slightly thicker than the edges to maintain the dumplings' structural integrity during packing and steaming.
• Step 14: Hold the edges of the semi-flattened dough with one hand and, with the other hand, roll the edges out, swirling a bit at a time.
• Step 15: Continue until the wrapper attains a 3-inch diameter circular shape.
• Step 16: Repeat the process with the remaining semi-flattened dough circles, covering them to prevent drying.

Filling and Shaping the Dumplings:

• Step 17: Hold a wrapper on one palm and place a tablespoon of filling mixture in the center.
• Step 18: Bring all the edges of the wrapper together to the center, creating pleats.
• Step 19: Pinch and twist the pleats to ensure secure closure of the stuffed dumpling.
• Step 20: Sealing the dumplings is crucial for their taste and juiciness.

Steaming the Dumplings:

• Step 21: Heat a steamer and grease the rack well to prevent sticking.
• Step 22: Arrange the uncooked dumplings in the steamer.
• Step 23: Close the lid and steam the dumplings until they are cooked for approximately 10 minutes.
• Step 24: Once cooked, remove the dumplings from the steamer and serve immediately.

Alternatively, Boiling the Dumplings:

• Step 25: Bring lightly salted water to a boil.
• Step 26: Place the uncooked dumplings directly in the boiling water and cook until done about 10 minutes. Be careful not to overcook them.
• Optional Sautéing:
• Step 27: For added flavor, lightly sauté the cooked dumplings in butter before serving.
• Step 28: Arrange the cooked dumplings (MOMOs) on a serving plate.
• Step 29: Serve them with hot tomato achar or chutneys as condiments.

Cost of MOMOs in Nepal 

In Nepal, three popular types of momos are Chicken, Veg, and Buff Momos, though various other varieties exist. Momo has transformed into a fast food due to its widespread popularity and consumption in the country. Momo shops typically operate from lunchtime until dinner, continuously preparing and selling these delectable dumplings. The price of a Momo in Nepal hovers around 100 rupees, approximately equivalent to US$1. Still, it may vary depending on the filling you select and the restaurant size where you enjoy this delightful dish.

What Are the Best Restaurants To Experience Nepali Food?

For travelers, selecting a restaurant nearby is a wise choice to save time on commuting. Thamel, located in Kathmandu, is a renowned dining hub offering many options for all budgets. Whether you're looking for inexpensive eateries, mid-range establishments, or high-end gourmet experiences, Thamel has it all. In Pokhara, the lakeside areas are a hit among most travelers for their dining needs.

The dining scene caters to various budgets and tastes, from street food and fast-food chains to cozy cafes and upscale gourmet restaurants. You can find a delightful mix of cuisines, from Indian and Nepalese (Dal-Bhat and MOMO) to international delicacies.

While most restaurants provide air-conditioned comfort, traditional local eateries may be vibrant and near busy streets. For a more elevated experience, you can opt for the pricier places with beautiful decor and international-level service. Some of the Best restaurants here to experience Nepali food are as follows.

Bhojan Ghriha

Bhojan Ghriha is the ideal spot to relish authentic dal bhat, prepared with wholesome organic ingredients. Here, dining feels nothing short of regal as you sit gracefully on the floor while savoring your meal. Immerse yourself in the ambiance of Nepal as you enjoy traditional live song and dance performances. The seating options include both Western-style seats and comfortable cross-legged mats.

Their exquisite set meal comprises four delectable courses: appetizing snacks, a comforting soup, flavorful dal ra Tiun (lentils and a unique vegetable preparation), succulent meat, and aromatic rice. 

Specialties:

• Mas ko dal (lentils prepared in a unique pot)
• Sikarni (yogurt)
• Price Range: USD 20–40 per person
• Location: Just a 12-minute drive from Thamel, in Dilli Bazaar.
• Language: English

Thamel Momo Hut

This hidden gem in Kathmandu offers the finest momo in town. Tucked away up a stairwell in an alley, the restaurant provides a unique experience where you can enjoy your meal while observing the bustling street below.

Indulge in a delightful variety of over 14 kinds of momo, including meat-filled options such as beef, pork, and mutton, innovative choices like sweet momo with apple and chocolate, and savory momo with peanut, cheese, and mushroom. You can customize your momo preparation, whether you prefer fried, steamed, or in a delicious soup.

The interior is clean and tidy, boasting a traditional wood design that appeals to the taste of most Westerners.

• Specialty dishes: chocolate and cheese momos
• Cost: USD 10–15 per person
• Location: in Thamel district

Thak Khola Cuisine

The eatery in Jhamsikhel, Lalitpur, has a special treat for the crowd - the much-loved Thakali dal bhat. What makes this meal stand out is the remarkable seasoning of the curries, which comprises the essential components of a traditional dal bhat set. Thak Khola is the place to be if you value great taste without breaking the bank. Despite its small size, the restaurant offers both floor and table seating options, ensuring a comfortable dining experience.

• Specialty dishes: Thakali Dal Bhat
• Cost: USD 5–15 per person
• Location: in Jhamsikhel, Lalitpur

Krishnarpan

Krishnarpan at Dwarika's takes you on a journey back in time with its captivating décor, traditionally attired staff, exquisite crockery, and mesmerizing ambiance. The dining experience goes beyond the usual dal bhat main course, offering a choice of multi-course meals, ranging from a delightful 6-course to a lavish 22-course extravaganza. Krishnarpan has truly mastered the art of transforming a simple dal bhat meal into an unforgettable culinary adventure.

• Specialty dishes: Dal Bhat
• Cost: USD 5–15 per person
• Location: Dwarika’s Hotel, Battisputali, Kathmandu

OR2K

OR2K is an exquisite vegan eatery with an Israeli owner dedicated to serving delectable vegetarian delicacies influenced by the Mediterranean region.

Step into a world of artistry as you remove your shoes and settle comfortably cross-legged on the mat before your table. The ambiance is enhanced by hand-painted fluorescent menus and softly glowing lamps.

A delightful Nepalese copper plate will grace your table, filled with savory sauces, dips, and fresh lettuce. The hummus, salads, heavenly desserts, and an array of delightful cocktails are highly recommended. Feel free to indulge in any dish that piques your interest.

This restaurant offers a laid-back atmosphere, complemented by attentive service and an extensive menu to satisfy diverse palates.

Vegans and vegetarians will find their haven here.

• Specialty: Turkish combo platter
• Average Cost: USD 15–30 per person
• Location: You can find us in the vibrant Thamel District of Kathmandu or the picturesque Lakeside area in Pokhara.