Everything we cook,
and what it costs.

Momo ✳

Steamed

Tender steamed dumplings folded by hand each morning, filled with spiced chicken or vegetables, served with our hot tomato achar.

Jhol Momo ✳

In broth

The same dumplings, dropped into a warm sesame-and-tomato broth with timur pepper. Eat them with a spoon.

Chilli Momo

Pan-fried & hot

Pan-fried until blistered, then tossed with peppers, onion and a dark chilli glaze.

Sekuwa

Charcoal skewers

Charcoal-grilled chicken marinated overnight in ginger, garlic, mustard oil and Himalayan spice.

Aloo Sadeko

Nepali potato salad

Cold potato salad with mustard oil, sesame, coriander and lemon — Nordend picnic food by way of Kathmandu.

Gundruk

Fermented greens soup

Clear broth of house-fermented leaf greens and soy beans. Sour, warming, and the most Nepali thing on the card.

Kachaura Bowl ✳

From the grill

Grilled cauliflower, broccoli, aubergine, tomato, pepper, cucumber and chickpeas with nuts and fruit, our Himalaya sauce and aromatic pulau rice.

Kathmandu Obst Bowl

Seasonal fruit, toasted nuts and honeyed yoghurt with a squeeze of citrus. The dish our guests photograph most.

Sadeko

Green salad

Leaves from the Kleinmarkthalle, cucumber, radish and roast peanut in a mustard-oil and timur dressing.

Chana Sadeko

Chickpeas

Chickpeas, red onion, ginger and coriander with puffed rice for crunch.

Dal Bhat Thali ✳

The national plate: black lentil dal, steamed rice, seasonal tarkari, achar, greens and papad. Refills of dal on request, as they should be.

Tarkari

Vegetable stew

Aromatic vegetable stew of tomato, pepper, potato, courgette, aubergine and cauliflower, served with pulau, fresh salad and our homemade bread.

Khasi Ko Masu ✳

Goat curry

Goat on the bone, braised three hours with cinnamon, cardamom and bay until it gives way. Served with pulau and bread.

Kukhura Ko Ledo

Creamy chicken curry

Chicken thigh in a slow, tomato-heavy gravy softened with cream and finished with fenugreek.

Himalaya Schnitzel

Our nod to the neighbourhood: pork schnitzel crumbed with timur pepper and sesame, with achar-spiked potato salad.

Thukpa

Noodle soup

Deep noodle soup from the high country — hand-pulled noodles, root vegetables and slow broth. Chicken or vegetable.

Paneer Timur

Seared paneer in a peppercorn and cashew sauce, with charred greens and pulau.

Hamro Hausthee ✳

Brewed to order with fresh mint, ginger, cinnamon and citrus. Pot for two.

Timur Sour ✳

Gin, Himalayan pepper, lemon and honey, with a long citrus finish.

Kathmandu Mule

Vodka, ginger, lime and a spoon of tamarind over crushed ice.

Masala Chiya

Milk tea simmered with cardamom, clove and black pepper.

Riesling, Rheingau

Dry, high-acid and built for chilli. Glass / bottle.

Pils vom Fass

Cold, local and poured properly. 0.3 l.

Sikarni ✳

Strained yoghurt whipped with saffron, cardamom and pistachio. Cold, thick, barely sweet.

Juju Dhau Panna Cotta

Bhaktapur "king curd" reimagined as panna cotta, with honey and toasted seeds.

Sel Roti

With ice cream

Warm rice-flour ring, vanilla ice cream, burnt honey.