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Wednesday, August 5, 2015

Sumai Resturant and its open momo

Located in the middle of Teku, Sumai is famous among MOMO lovers for its open momo that is both tasty and very unique. People  who want to have the real taste of Nepalese momo should try this momo, its a must and highly recommended.

The sumai Restaurants are located in various location of Pulchowk, indrchowk and teku where you can  enjoy the taste at its best.

Mostly famous in the city as a lunch spot its crowed during the lunch hours, so its not recommended to go during the wee hours.

One more thing that may come handy, the sumai restaurants are closed on Tuesday and open 6 days a week.  

Nanglo Express the taste of the ethnicity

You might have been surfing around in New Road trying to find out an eatery but beside the New-Road Supermarket on the alley there is a small opening that welcomes you to a petite corner ground restaurant. With sleek decor and small menu it may seem very unique but the cuisine are very tantalizing and exquisite.

The urban sleek furniture is just perfect for a causal lunch that gives you that cozy feeling, moreover the best part is its menu that welcomes you to the best price that is available.

Wisely management and well stargazed the you have to pay and then the order finds your way in the most unique crockery that is just awesome.

The small menu offers a variety of food items from momos to choyla to chowmein to dal bhat everything is served with precision of taste and will energize your taste bud.

From my side I would surely recommend the chicken choyla that mouth watering. I can guarantee that once you get the taste, you will surely be returning to the place again.

Though VAT simply is one of the extra pain factor but quality comes at a price.


Wednesday, February 4, 2015

Delicious Chicken Choila making process


First cut the chicken into small pieces to desired size and steam it for 12 to 15 minutes. After its steamed take it out and let it drain for 15 to 20 minutes. Make sure its drained off.    

Slice the onions, and  tomatoes as per your preference and size. Shred garlic and ginger according to your taste 

Heat mustard oil in a pan and add the fenugreek (methi) seeds and heat it until the seeds become black. 

Pour the chicken into a bowl and Mix everything in a boul with a pinch of salt , turmeric powder and red chili powder.

Add some lemon juice, coriender and green onions for garnishing


  1. Chicken Boneless  – 1/2 to 1 Kg (cut in small pieces)
  2. Onion – 2 (chopped)
  3. Green onion - 1 cup (chopped)
  4. Tomato – 4 (sliced)
  5. Green chill – on your need (cut in half or quarters)
  6. Garlic and ginger mixture (shredded)
  7. Turmeric powder- half table spoon
  8. Red chili powder- 1 tablespoon
  9. Fenugreek seeds (Methi)
  10. Mustard oil
  11. Salt as per preference 
  12. Coriander leaves
  13. Lemon juice
  14. Soya sauce (color)

Friday, July 4, 2014

Boso Rahit Momo a delicacy of taste

Boso Rahit Momo is one of the most popular spot that's full of taste and appetite. From chicken to buff you have your choice of your taste and walla your full with a smile. If you are a food lover and wanna try something that is really made of Nepali taste then you must try the local Momos.

Momos are the small Raviolis or dumplings with meat filling inside. The specialty of this Momo is the taste that invites no fat and  the exciting part is the local sauce made of    Sesame seeds with a tangy taste that entertains your pallet with a hint of red chill and pepper.

Located in Patan Dokha and Kupondal the Boso Rahit Momo is a favorite spot for Momo lovers 

Thursday, May 15, 2014

Has ko Choiela mind boggling

You might be amazed with the flavors that makes your pallette rocks but once you smell it, it simply gives you the stronge smell of nostalgic aroma that drives you to melt in a mouth full of water.

Yes, I am talking about a delicacy that makes your mouth take the Gs of hotness with a distinct taste of mustard and duck meat  blending in spices and herbs that speaks for itself.
Has Ko Choiela is a delicacy that is popular among newari culture people, its rich taste and the strong aroma of the spices simply give you the enriching experiences of the real taste of Nepali food....

To be precise its a blend of herbs, spices and duck meat in a gourmet experience of taste that gives you the richness of food at its best.

Durga bhauju Has ko Choiela is famous in the Dhobhighat area for its taste and flavor. The savory hot pieces of meat is full of species that opens up your mind.  Try it and you will not regret it, it is said Duck meat is something that is very hard to cook, it needs the right blend of spices and technique to cook.

To cook something is an art but to maintain its tradition is something that's part of culture passed on from generation to generation.


Thursday, May 16, 2013


Living in Kathmandu and trying a lot of food, still the taste of momos never gives up on you. One by one it goes in and you feel full with taste satisfactions and smile. Yummy I must say to the expression that comes when you have one plate. popularly known as Dim sum, in the western world Its a delight for the tummy.

 From the petite street corners of  Bhayarbhayeree | momos to the luxurious restaurant stylish dishes, they serve it all the same but their taste and appearances differs accordingly to the way they taste. Some highlights a specific taste of mixed masalas,  some with just the plain taste of meat but in all they taste fantastic. More often  the most popular ones highlight a specific taste of gravy that is served with the momos that you dip and an explosion of taste emerges into your pallet. The taste, and the smell just melts you to have one more......................

MOMOS: MOMOS are raviolis filled with meat means with herbs and spices that is steamed and served with a gravy.  
      The top list of momos in Kathmandu are

  1. Sumai Open momo
  2. Everest Bhayarbhayeree Momo
  3. Bakery Tibetan momo
  4. Momo Mania steam momos (panipokhari)
  5. Royal Saino  sea momos
  6. Momo king 

Tuesday, April 23, 2013

Yummy Aloo Paratha and its recipe

Every time I see or smell the taste of Aloo Paratha my mouth waters with my jaws wide open. I completely go irrational and I cannot  control myself at any point . It is completely magical how my taste buds react but having said that I'm not shy to eat Aloo Paratha at any place or point of time. In Kathmandu you can get the Aloo Parathas at the local Tanduri Nan Shop. The famous one is the Lumbini Tanduri Nan Outlets which are spread across the capital.  The specialty of this outlets are local Indian cuisines like dal makhani, rajma, panir tikka, dal fry, egg curry, chicken curry etc and most interestingly the prices are very less. It cost on averagely 20 to 30 for on Aloo Paratha   and one Paratha is more than enough to give you that feel of yummy and full.  You can find  the outlet close enough if you search for it. If you are hungry and if you want to have a full appetite with good taste in your mouth then you must try the local Aloo Paratha.

It is delicious and splendid...................................  

  • Wheat Flour 1.5 Cup 
  • Salt 1/2 teaspoon 
  • Water 3/4 cups+
  • 3 teaspoon Oil 
  • 2 teaspoon 

  • Potatoes 4-5 medium sized 
  • Salt To Taste 
  • Oil teaspoon 
  • Cumin Powder 1/2 teaspoon 
  • Coriander Powder 1/2 teaspoon 
  • Chilli Powder 1/2 teaspoon 
  • Green Chilli Finely chopped 1/2 teaspoon(Optional) 
  • Corainder leaves finelt chopped 1 teaspoon 
  • Ginger-garlic paste 1/2 teaspoon

1. First of all make the dow with  flour salt and  oil. Mix the flour with  a pinch of salt and mix it with water. Remember not to put too much of water. Mix the mixture slowly and patiently  increase the water according to the need.   

2. For the filling you need potatoes and above mentioned ingredients. Mix all the spices with the mashed potatoes. You can use boiled potatoes which is more easy. if not then boil the potatoes and  just add  all the ingredients. 

3. After the making the dow and the filling, sprinkle some flour before rolling the roti so that the filling does not come out or stick in the rolling pan. Make a small roti and place a ball of filling in the middle, then roll edges  and make it a big roti 

4. Heat the pan with shudhha Ghee, make sure the pan is well heated then put the roti in. Let the roti gently fry in the pan. Just keep a watch that the fire is not high. To make it crisp keep a watch on the roti, as soon as the ghee starts to give the golden cripsy look and a  yummy smell take it out and serve it with a achar....