Slice of Kathmandu in Majnu ka Tila

Everest Thakali restaurant in Majnu ka Tila is on the bank of river Yamuna has a beautiful view of the Signature Bridge.
| Photo Credit: SPECIAL ARRANGEMENT

The newly opened restaurant Everest Thakali at Majnu Ka Tila has a panoramic view of the Yamuna river and its signature bridge. It offers indoor and outdoor seating, with an additional arrangement for sitting on the floor. Nepali folk music plays in the background; a painting of the famous Pashupatinath Temple in Kathmandu adorns one of the walls where a traditional prayer wheel also rests. 

Masks associated with the deities and the religio-cultural practices of Nepal are also displayed prominently inside the restaurant.  

Nepalese dish Wai wai sadeko served at Everest Thakali in Majni ka Tila.
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SPECIAL ARRANGEMENT

After appreciating the heritage décor, one moves on to savour the food from the Himalayas. Wai wai sadeko is a spicy noodle salad, which is served as an appetiser before the main course. Instead of the spicy chutney typically served by momo vendors on New Delhi streets, the sauce that accompanies the dumplings at Everest Thakali is a blend of spices and sesame that leaves a delicious lingering taste. Jhol momo is an interesting variant of the steamed dumplings immersed in a rich broth of spices.

For the main course, there is the very filling non-vegetarian thali, the ‘chicken thakali’ that offers a variety of mustang and manang flavours prevalent in Nepal.  

The non-veg thali chicken Thakali served at Everest Thakali in Majnu ka Tila.
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SPECIAL ARRANGEMENT

“Manang chilli and Jimbu leaf ( a herb belonging to the onion family, used extensively in some regions of Nepal and in some central Himalayan states) are the popular spices used in our recipes .” says Tenzing Jigme, the owner, born in Nepal and raised in India.

The thali consists of a bowl of chicken curry, black lentils, manang potatoes, rice with a topping of ghee, gorkha achaar, tomato achaar, some mixed vegetables and saag (greens). The homestyle level of comfort in the taste of the curry and the lentils stands out. The manang spice-coated potato is a unique version of the regular potato . The gorkha achaar, a staple in Nepali homes, contains pickled carrots and radish. The sweet and rich rice-kheer garnished with coconut shavings is a befitting way to wrap up the thali.

The menu also includes several Tibetan and Korean items such as the kimbap and ramen; Tingmo is a Tibetan special steamed bun served with potato curry; aloo phing sha is an interesting dish made with glass noodles.

Jhol momo served at Everest Thakali.
| Photo Credit:
SPECIAL ARRANGEMENT

Jigme says his multi-cultural upbringing with Indians, Tibetans and Nepalese shapes his passion for food. 

“I love the bold flavours of North Indian food, like butter chicken, but I pair that with the subtlety of Nepali cuisine,” he says. “When spices and condiments are used sparingly, the true essence of a dish shines through. By balancing different palates, I try to stay as authentic as possible — fewer spices, more flavour, and more organic ingredients.” I have tried to include the many flavours of the region; every dish carries with it the essence of the Himalayas,” Jigme adds.

Chef Dil Bahadur Gurung, who grew up in Dharamshala, has been serving Nepali cuisine for 30 years.“ The spices and condiments are sourced directly from the Mustang region of Nepal, home to the Thakali community, whose culinary traditions are known far and wide” he says.

“Food connects people,” believes Jigme and the sentiment rings true and loud at Everest Thakali by Sarang (a cafe chain started by two brothers Rinchen and Chosang in Nepal). The restaurant is not just a dining destination, but an invitation to experience the Himalayan country in the capital.

Rounak Khare and Shashank Kumar Singh

Everest Thakali, 4th floor, Tara House A-Wing, Majnu ka Tila; 11am to 11pm; Meal for two costs ₹400 to ₹500 approx.