
Buff Momo (Nepali Buffalo Steamed Dumplings)
Buff Momo — the iconic Kathmandu street-cart dumpling. Lean, savory water-buffalo filling lifted by ginger, garlic, and timur, hand-pleated and steamed.
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Buff Momo — the iconic Kathmandu street-cart dumpling. Lean, savory water-buffalo filling lifted by ginger, garlic, and timur, hand-pleated and steamed.

Chatamari — the Newari rice crepe topped with spiced minced meat, egg, and aromatics. The original Nepali pizza, born in the Kathmandu Valley.

Chicken Choila — the smoky, fiery Newari chicken dish. Boiled chicken tossed with mustard oil bloomed with charred dried chilies, ginger, garlic, lemon, and timur. Served at room temperature on every Newari khaja platter.

Khasi ko Masu — slow-cooked Nepali goat curry, the centerpiece of Dashain feasts. Bone-in goat in a deep mustard-oil masala finished with timur and ghee.

Khote Momo — Kathmandu's pan-fried momo. Steam them first, then crisp the bottoms in mustard oil for a golden, lacy crust. The dumpling with two textures.

Kukhura Momo — Nepal's beloved steamed chicken dumplings, hand-pleated with a juicy ginger-garlic-timur filling. The street-food crown of Kathmandu, made at home.

Macha ko Tarkari — Nepali fish curry. Firm river or sea fish gently simmered in a turmeric-ginger-tomato gravy bloomed in mustard oil with methi and timur. A Tarai and Newari classic.

Thukpa — the warming Himalayan noodle soup of Sherpa, Tibetan, and Nepali kitchens. Hand-pulled noodles, clear chicken broth, julienned vegetables, ginger, garlic, and timur.

Chicken Sekuwa — traditional Nepali grilled chicken skewers marinated in mustard oil, timur, and Himalayan spices. A street-food delicacy of Kathmandu.

Kukhura ko Maasu — a hearty Nepali chicken curry essential to festivals like Dashain, promising comfort and warmth in every bite.

Kukhura Sadheko — a traditional Nepali chicken salad with cooked chicken tossed with spices, lemon, and fresh aromatics, finished with a sizzling mustard-oil tempering.