Forty-five dishes, eight kinds of momo

Hand-folded dumplings filled with seasoned chicken, ginger, scallion and aromatic house spices. Ten pieces with tomato-sesame achar.

Cabbage, carrot, shiitake and paneer in a thin wheat wrapper, steamed until translucent. Ten pieces.

Eight steamed chicken momos swimming in a warm sesame-tomato jhol broth with Szechuan pepper.

Half-steamed, half pan-seared for a crisp base and a juicy top. Chicken or vegetable. Ten pieces.

Fried momos tossed in a wok with bell pepper, onion and our fermented chili sauce.

The Kathmandu original — minced buffalo, cumin and coriander, folded thick. Ten pieces.

Sweet corn and a three-cheese blend, steamed until the filling turns molten. Ten pieces.

Four each of steamed chicken, veg, kothey and chili momo. Built for two to share.

Charcoal-grilled chicken tossed with mustard oil, lime, garlic and toasted fenugreek.

Marinated chicken thigh on skewers over open flame, finished with timur salt.

Cabbage, glass noodle and shiitake in a shatter-thin wrapper. Six pieces with plum dip.

Golden potato dumplings dusted with cumin salt and served with mint chutney.

Puffed rice, chickpeas, lime, cilantro and green chili. The Kathmandu street classic.

House-pressed paneer in a slow-cooked tomato and cashew gravy. Served with steamed rice.

Bok choy, gai lan and snow peas with garlic, ginger and a splash of black vinegar.

Hand-pulled noodles, three mushrooms and Himalayan herbs in a clear vegetable broth.

Young jackfruit braised in mustard oil, turmeric and Nepali garam masala.

Tandoor-charred thigh in a tomato-fenugreek gravy finished with cream. With basmati.

Wok-tossed noodles, chicken, cabbage and peppers with dark soy and white pepper.

Diced chicken, roasted peanuts and dried chilies in a sweet-sour Szechuan glaze.

Our eight-hour chicken broth, hand-pulled noodles, greens and a soft egg.

Six hours in star anise and Shaoxing until it gives way to a spoon. With jasmine rice.

Sirloin, bell peppers and onion in a black pepper sauce, seared hard and fast.

Thin-sliced beef, noodles, scallion and bean sprout with a hit of chili oil.

Made to order each morning. Choose chicken, beef, shrimp or vegetable.

Minced pork, preserved mustard greens, chili oil and a sesame base.

Cold noodles in a toasted sesame dressing with cucumber and scallion.

Jasmine rice wok-fired with egg, scallion and your choice of protein.

Basmati steamed with cumin, bay and toasted cashew. Served with raita.

A simple bowl, perfectly cooked. The right companion for anything with gravy.

The broth from our jhol momo, served on its own with scallion and sesame.

Wood ear, tofu and bamboo shoot in a peppery, vinegar-sharp broth.

Silky, gentle and mildly sweet. The one everybody's grandmother approves of.

Our house condiment: roasted tomato, sesame and timur. Comes with every momo order.

Cool cucumber, Szechuan pepper, lime and cilantro.

Blistered in the tandoor, brushed with garlic butter and cilantro.

A four-ounce jar of the chili oil we make in-house every Tuesday.

Loose-leaf Assam simmered with cardamom, clove and fresh ginger.

Alphonso mango blended with house yogurt and a pinch of cardamom.

Fresh lime, soda and black salt. Cuts through anything spicy.

Cold-brewed black tea with honey and a slice of orange.

Strained yogurt whipped with saffron, cinnamon and crushed pistachio.

Two warm milk dumplings in cardamom syrup, with vanilla ice cream.

Churned in-house, deeply nutty, finished with honeycomb.