Kathmandu: Local Lead Nepali Cooking & Momo-Making Class

Bara (Fried Lentil Patties)

A savory deep-fried patty made from ground lentils, lightly spiced and crispy on the outside, soft inside—popular in Newari cuisine.

Chatamari (Nepali Rice Pancake)

A traditional rice flour pancake topped with spiced meat or vegetables, often called the “Nepali pizza” from the Newar community.

Aloo Chop (Spiced Potato Patties)

Mashed potatoes mixed with herbs and spices, shaped into patties, and deep-fried to golden perfection—crispy and flavorful.

Dal Bhat (Chicken or Vegetarian Curry)

Nepal’s national dish featuring steamed rice, lentil soup, and a side of flavorful chicken or vegetable curry with seasonal pickles.

Momo (Chicken or Veg Dumplings with Achar)

Steamed dumplings filled with chicken or veggies, served with homemade achar (pickle)—a staple snack across Nepal.

Thukpa (Tibetan-style Noodle Soup)

A comforting noodle soup made with seasonal vegetables or meat, flavored with Nepali spices—perfect for chilly days.

Yomari (Sweet Dumplings with Jaggery & Sesame)

Steamed rice flour dumplings filled with melted jaggery and sesame seeds—soft, warm, and traditionally made during Yomari Punhi.

Kheer (Creamy Rice Pudding)

A rich and creamy rice pudding made with milk, cardamom, nuts, and dry fruits—often served during festivals.

Carrot Halwa (Nepali Carrot Pudding)

Grated carrots slow-cooked with milk, sugar, and ghee, garnished with cardamom and nuts—sweet, rich, and aromatic.

Mushroom Choila (Spicy Marinated Mushrooms)

A vegetarian twist on a Newari classic, with grilled mushrooms marinated in mustard oil, garlic, and spices—served with rice or roti.