Winter Warmers in Kathmandu: Thukpa, Jhol Momo and Hot Dal
November evenings in Kathmandu turn cold quickly. These are the dishes that keep the city warm.
Read the articlePractical guides to Nepali food for visitors and locals: momo, snacks, spice levels, etiquette and seasonal dishes.
November evenings in Kathmandu turn cold quickly. These are the dishes that keep the city warm.
Read the articleOne comes from the mountains of Mustang, the other from the old towns of the Kathmandu Valley. Both are worth a dedicated meal.
Rice in the middle, small bowls around the edge and someone coming back with more dal. Here is what a Nepali thali is and how to enjoy one.
Most people know momo as a savoury snack. Fill them with sweetened milk solids and they become dessert.
Before business, after a meal, on a cold morning or a rainy afternoon, there is always time for chiya.
Some evenings are not for a full meal. They are for small plates, friends and conversation.
Before the main meal there are snacks, and in Nepal they are often bold, spicy and made for sharing.
You do not have to eat with your hands in a Nepali restaurant. But if you want to try, here is how.
Some Nepali dishes are fiery. Many are not. Here is how to eat well whatever your spice level.
Momo are Kathmandu’s favourite snack. Here is how to choose between the four main styles and which filling to pick.
Thakali cooking is built on lentils, grains and greens, which makes it one of the easiest Nepali cuisines for vegetarians.
When the afternoon rain rolls over Thamel, Kathmandu eats differently. Here are the warm dishes that get people through monsoon.
Every Thakali set is dal bhat, but not every dal bhat is a Thakali set. Here is what sets the Thakali version apart.