Jhol Momo
NPR 620
Chicken dumplings, sesame–tomato jhol, chilli oil, coriander.
Jhamsikhel · Kathmandu Valley
This is what home tastes like, after dark.
A contemporary Nepal–India dining house built around charcoal, tandoor heat, Himalayan produce and the generous rhythm of a South Asian table.
Kitchen
Nepal × India
Heat
Charcoal + tandoor
Produce
Valley-led
Service
Lunch + dinner
Our kitchen
Not fusion. A conversation across the border.
The food begins with things we already know: timur, jimbu, mustard, ghee, smoke, achar, lentils, greens, river fish and slow-cooked meat. We keep the memory, then change the format.
Inside our kitchenOn the table
Familiar flavours. Different posture.
Not tiny tasting-menu portions. Not a banquet. Food arrives in a rhythm designed for sharing.
Tandoor Chicken
NPR 1,480
Yoghurt, Kashmiri chilli, fenugreek, charred lemon, mint.
Mustang Lamb
NPR 2,180
Slow lamb shoulder, black cardamom, roasted garlic, lapsi glaze.
Chiya Tres Leches
NPR 620
Milk cake, masala chiya, cardamom cream, pistachio.
The room
South Asian warmth, at conversation volume.
Layered light, tactile materials, an open kitchen and enough breathing room for dinner to unfold naturally.
Kathmandu evenings
Warm light, low music and enough room for the night to stretch without turning dinner into theatre.
The open kitchen
Charcoal, tandoor and the pass stay visible, so the room carries the energy of dinner without shouting over it.
A table made to share
Large plates, breads, rice and condiments arrive in waves and leave room for conversation.
Guest notes
अतिथि देवो भवः
01 / 04
“The flavours feel familiar, but the room and plating make you experience them differently.”
Aarav S. · Dinner guest
Jhamsikhel
Come hungry. Stay for the chai.
A contemporary dining room in Lalitpur, minutes from Jhamsikhel Chowk.