"The food is light, extremely tasty and uses very little oil in the cooking process. The unique flavours of these dishes were truly mouth watering and left us wanting to come back for more."
Clarie Gadd, (Guardian Review)
"The food is similar to the best Indian cuisines with some more exotic touches. Quality is consistently good, and food can be accompanied by range of Nepalese beers, rum and some splendid global wines. Service is impeccable, highly reccomended"
Mark Rudman, (Southwest Trains Magazine)
"Opened by the Tamang family in 2003, this restaurant delivers excellent Nepalese food. Dishes are light on oil, intricately flavored and generously sized. Service is impeccable every time."
Sara Christie, (Waitrose, Food Illustrated)
Nepalese cuisine is a unique combination of food experiences from tropical low lands to the very cold arctic Himalayas. The geography alone has played a major role in eating patterns. So every region has its own cuisine, which is mainly based on simple preparation and quick consumption.
Nepalese food is prepared using a blend of spices and ingredients. Most commonly used ingredients are ginger, garlic, cumin, coriander, turmeric, black pepper, cloves, chillies, cardamon and fenugreek. Also distinct Himalayan flavours are derived from the use of unique spices as timur, a cousin of schewan pepper, mostly used in pickles & marinades. Another herb jimbu which is only found in Himalayas is mainly used in Dall.