Hearty soup prepared from yellow and black lentils and spinach enriched with the flavours of cumin seed, garlic and bay leaves.

Lamb marinated in fresh ginger, garlic and chilli. Served with shallots, coriander, and banana chillies. Traditionally served with chiura (crispy rice) and tomato achar. Typical Newari cuisine from Kathmandu.

Fish marinated in Nepali herbs and lightly battered with cornflour and mustard oil, deep fried and served with mint and yoghurt sauce.
Lactose Free option with Tomato Achar (sauce).

Tender pieces of chicken fillet marinated in roasted cumin and coriander seeds enriched with yoghurt, lemon juice and a hint of Szechwan and chilli powder and served with mint and yoghurt sauce. Available as a main course.

Traditional crispy patties prepared from black lentils, potato, cauliflower, chickpea flour, spring onion, spinach, and coriander blended in Nepali herbs and served with a mint and yoghurt sauce.
Vegan and Lactose Free option with Tomato Achar (sauce).