01 / ABOUT THE PLACE
About this place
At lunchtime, the set meals center on fragrant steamed basmati rice, arranged on a round platter alongside rustic lentil soup and various side dishes. The enjoyable way to dig in is pouring the soup over the rice, gradually blending in each accompaniment mouthful by mouthful. Staples like dal bhat, bhuteko teishoku, and the vegetarian vege-nepa teishoku let the natural flavors of the ingredients and refreshing pickled achaar shine without spices overpowering the palate, finishing on a clean, light note. Portions of rice are generous, and diners wanting an extra kick can add a side portion of curry.
Charcoal-Tandoor Meats and Wine-Friendly Small Plates
The dinner menu turns the spotlight to aromatic meats and seafood roasted slowly in a charcoal tandoor oven. Dishes naturally blend Nepali spice craft with Italian methods, featuring crisp-skinned spring chicken, herb-wrapped lamb rolled and oven-roasted like porchetta, and bone-in shank inspired by the Italian braise stinco. An appealing selection of small plates—fried meat-stuffed olives, liver pâté, and roasted vegetables—pairs comfortably with Nepali beer or a glass from the wine list.
Relaxed Counter Seating and Chai-nocotta to Finish
The compact interior houses counter and table seating in a clean, café-like setting where solo diners can eat comfortably at their own pace. After a deeply spiced meal, the signature chainocotta—a panna cotta infused with the warm fragrance of spiced chai—makes a soothing dessert to close.
