"A bit of an institution, Kathmandu’s slightly sterile online photography does a disservice to the warmth and care that permeates the restaurant. Momo skins are taut and fine, with a deeply seasoned filling that fizzes with garlic and chilli, while chicken lollipops offer Flinstone-worthy clubs crackling from the fryer. Chhoyla, a Newari barbecue dish of lamb or chicken rich with cumin, chilli, and perhaps a crackle of timmur is a fine main, but a hidden star is the Malabar paratha, tissuey and rich, ready to be scraped through hariyali lamb. Stick to the Nepalese dishes, in short — it’s why the restaurant exists and what the chefs most want to cook." - James Hansen
