Kathmandu Curry & Bar Menu

Fresh boneless grilled chicken marinated with onion, garlic, ginger, and spices.

Goat (Liver, heart) fried, chopped green chilies, onions, and herbs.

Spicy, tangy, battered chicken drumsticks with spicy sauce.

Small whole fish marinated with Malekhu style spices and fried. Malekhu is a famous town in Nepal for freshwater fish on the bank of Trishuli river, which is very famous for white water rafting.

Boneless chicken sautéed with garlic, ginger, red onions & bell peppers in Chili sauce.

Fried batter snack made of chickpea flour, spices, & vegetables.

Fried batter snack made of chickpea flour, spices, & vegetables.

Potato cooked with red chili (Served cold).

Roasted soybeans mixed with onion, chili, and house spices.

Waiwai dried noodle mixed with green chilis, ginger, onions, cilantro, tomato, scallion, and vegetable oil.

Round, hollow puri, crisp and filled with flavored water, tamarind chutney, chaat masala, potato, chickpeas.

Cubes of homemade cottage cheese sautéed with garlic, ginger, red onions, and bell peppers in Chili sauce.

Mix vegetables covered with a thin layer of flour & special sauce, deep fried.

Triangular pastry filled with spiced potatoes, onion, peas.

Momo (Nepali style dumpling) served with tomato chutney, is the most famous unique food of Nepal and is available on every nook and corner of most cities and villages. Veg Momo has stuffing of cabbage, paneer, cilantro and few Himalayan herbs.

Tibetan-style noodle soup. Available with chicken or veg.

Hot and sour soup is a flavorful Asian soup made with a savory broth, tender vegetables, egg ribbons, and a balanced kick of spicy and tangy flavors. We obviously add some Himalayan kick.

Noodles sautéed with choice of meat mixed with cabbage, bell peppers, carrot, scallion, and cilantro.

Momo (Nepali style dumpling) served with tomato chutney, is the most famous unique food of Nepal and is available on every nook and corner of most cities and villages. Veg Momo has stuffing of cabbage, paneer, cilantro and few Himalayan herbs.

Momo (Nepali style dumpling) served with tomato chutney, is the most famous unique food of Nepal and is available on every nook and corner of most cities and villages. Chicken Momo has stuffing of cabbage, ground chicken, cilantro and Himalayan herbs.

Momo (Nepali style dumpling) served with tomato chutney, is the most famous unique food of Nepal and is available on every nook and corner of most cities and villages. Chicken Momo has stuffing of cabbage, ground chicken, cilantro and Himalayan herbs.

Momo (Nepali style dumpling) served with tomato chutney, is the most famous unique food of Nepal and is available on every nook and corner of most cities and villages. Goat Momo has stuffing of cabbage, ground goat meat, cilantro and few Himalayan herbs.

Momo (Nepali style dumpling) served with tomato chutney, is the most famous unique food of Nepal and is available on every nook and corner of most cities and villages. Veg Momo has stuffing of cabbage, paneer, cilantro and few Himalayan herbs.

Momo (Nepali style dumpling) served with tomato chutney, is the most famous unique food of Nepal and is available on every nook and corner of most cities and villages. Goat Momo has stuffing of cabbage, ground goat meat, cilantro and few Himalayan herbs.

Meat cubes marinated with Himalayan spices and cooked in slow heat.

Roasted marinated chicken chunks in spiced curry sauce cooked to a perfect temperature in slow heat.

Amazing Kathmandu style Biryani cooked with several herbs from Himalayas. Served with Raita.

Traditional platter from Kathmandu valley with beaten rice, bara, egg, meat or veg, leafy green, bean, fried fish. Meat items replaced with paneer when served as veg option.

Fresh Jackfruit cooked with Himalayan spices.

Coconut Curry is a creamy, aromatic curry made with tender chicken or goat or shrimp or vegetables simmered in a rich coconut milk–based sauce. Key Ingredients include Coconut milk (gives smooth, velvety texture), Ginger and garlic, Onion and tomato, Turmeric, cumin, coriander, Fresh green chilies, Cilantro.

Vindaloo is a bold, spicy, and tangy curry known for its deep red color and intense flavor. Originally inspired by a Portuguese dish (“vinha d’alhos”), vindaloo became popular in Goan cuisine and later across Indian and Nepali restaurants. Key Ingredients: Vinegar (signature tanginess), Garlic and ginger, Red chili paste or dried red chilies, Cumin, coriander, cloves, cinnamon, Onion and tomato base Vindaloo is commonly made with: Chicken, Goat or lamb, Shrimp

Korma is a rich, mildly spiced curry known for its creamy, smooth texture and aromatic flavor. It is prepared by slow-cooking meat (such as chicken, goat, or lamb) or vegetables in a luxurious sauce made from: Yogurt or cream, Ground nuts (cashew or almond), Onion paste, Ginger and garlic, Warm spices like cardamom, cinnamon, cloves, and cumin. Unlike spicy curries, korma is typically mild to medium in heat, focusing more on depth, sweetness, and fragrance rather than strong chili spice.

Tandoor grilled chicken simmered in a rich creamy, honey-laced tomato gravy.

Aloo Tama Bodi (Veg) is a traditional Nepali curry made with potatoes (aloo), fermented bamboo shoots (tama), and black-eyed peas or beans (bodi). ? Main Ingredients Potatoes (soft, hearty base) Fermented bamboo shoots (signature sour taste) Black-eyed peas / beans (protein-rich texture) Onion, garlic, ginger Turmeric, cumin, coriander Fresh green chilies Cilantro

Momo (Nepali style dumpling) served with tomato chutney, is the most famous unique food of Nepal and is available on every nook and corner of most cities and villages. Veg Momo has stuffing of cabbage, paneer, cilantro and few Himalayan herbs.

Succulent pieces of chicken delicately simmered in the tandoor.

Lamb chops marinated with ginger, herbs and spices & then grilled.

Tandoori shrimp, chicken tikka, and goat sekuwa.

Shrimp marinated with ginger, herbs and spices and grilled.

Butter naan is a soft, fluffy flatbread baked in a traditional tandoor and generously brushed with melted butter. It has a lightly crisp exterior, tender inside, and pairs perfectly with rich curries and flavorful gravies.

Yellow lentils cooked thoroughly and flavored with fresh herbs.

Chickpeas spiced w/ ginger and garlic and cooked in low heat w/ spices.

Nepali style mustard greens lightly cooked.

Bhindi Masala (Bhindi Masala) is a flavorful North Indian and Nepali-style vegetarian dish made with okra (bhindi) sautéed in aromatic spices. ? Flavor Profile Mild to medium spicy Savory and slightly tangy Earthy with natural sweetness from okra Fragrant and well-balanced ? Key Ingredients Fresh okra (bhindi) Onion and tomato Ginger and garlic Turmeric, cumin, coriander Garam masala Green chilies Fresh cilantro

Rasmalai is a soft and delicate Indian dessert made of spongy paneer dumplings soaked in sweet, thickened milk flavored with cardamom and saffron. It is creamy, mildly sweet, and garnished with chopped pistachios and almonds for a rich, elegant finish.

Gulab jamun is a classic Indian dessert made from soft, golden milk-solid dumplings soaked in fragrant sugar syrup. Served warm or chilled, they are delicately sweet, rich, and infused with hints of cardamom and rose.

Kheer is a creamy Indo-Nepalese rice pudding, also called Payasum, gently simmered with milk, sugar, and aromatic cardamom. Garnished with saffron, pistachios, and almonds, it is rich, fragrant, and delicately sweet.

Blue laggon, lemonade, cucumber fitz, tahin,