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The quintessential Nepali meal — steamed rice served with green vegetables, black lentil daal, spiced pickle, and a dollop of pure ghee. A complete, nourishing plate.

A traditional Newari snack spread featuring beaten rice (chiura), bara (lentil pancake) and wilted spinach. Light yet deeply flavourful.

Soft steamed dumplings filled with spiced meat — practically Nepal's national street food. Served with a fiery tomato-sesame dipping sauce.

Slow-dried meat roasted and pounded with a bold blend of salt, pepper, cumin, turmeric, and chilli powder. A unique Nepali snack with deep, smoky flavour.

A classic Newari dish of spiced grilled buffalo meat, tossed with mustard oil, fenugreek, and fresh green herbs.

A beloved homemade sweet, ring-shaped rice bread — crispy on the outside, soft within. Traditionally made during festivals in Nepal, Sikkim, and Darjeeling.

A uniquely Nepali curry made with potatoes and fermented bamboo shoots, slow-cooked with spices into a tangy, aromatic dish.

A fermented dried leafy green side dish — slightly sour and packed with a distinct umami character. A Nepali household staple.

Crispy hollow puris filled with a zesty mixture of spiced tamarind water, chickpeas, potato, chaat masala, and onion. Bursting with every bite.

A tangy pickle made from fermented carrot root — traditionally served alongside dheedo and gundruk as a bold, flavourful condiment.

A vibrant, fragrant Thai-Malay soup made with lemongrass, galangal, kaffir lime leaves, and fresh chilli. Available with seafood or chicken.

Glutinous rice steamed in coconut milk and fenugreek, traditionally served with a rich, slow-cooked fish curry. A beloved East Coast Malaysian classic.

Wok-fried fragrant rice with sambal, fresh vegetables, egg, and your choice of protein — smoky, spicy, and utterly satisfying.

Tender chicken pieces slow-cooked in a rich Malaysian curry sauce with coconut milk, potatoes, and a warming blend of spices.