Taza Treats has moved into a larger space in Jhamsikhel, just a few houses away from where it began. The shift feels less like a reinvention and more like a natural step forward. The food, the pace, and the intent remain the same, only with more room to breathe.

Large wooden-framed windows line one side of the room, letting in plenty of natural light. During the day, sunlight spills across the wooden floor, softening the space. The room opens out to the street, creating a gentle connection with the neighbourhood outside. It feels warm without trying too hard.

The seating is simple and well-spaced. Black pendant lights hang from the ceiling, which adds a subtle modern touch. Indoor plants are placed around the space, bringing in freshness and colour. The overall atmosphere is relaxed. It is a space that invites you to sit longer than planned.

Taza Treats was founded nearly a decade ago by Syrian-born Bassel Shreiqi and his wife, Sangita Lama. Their first venture was Taza, which came before Taza Treats. Before moving to Nepal, the couple lived in Dubai. When they arrived in Kathmandu, Shreiqi fell in love with the country and decided he wanted to stay. Like many who choose to settle in a new place, they needed a way to earn a living, and food became that path.

The turning point came five or six years ago, when their sweets began to take off. What started as a small operation grew quickly. Their earlier shop was tiny, barely twelve by twelve feet, and soon became too cramped to keep up with demand.

With the new space, everything now sits under one roof. The oven area on the right side of the shop becomes especially busy during festivals and celebrations such as Mother’s Day, Dashain, and Tihar. As soon as you walk in, the smell of baking sweets fills the room.

Maaz Ashraf, co-founder of Taza Treats, says, “We always wanted a place where customers could see what was happening, rather than food disappearing behind closed doors”.

Last summer, they introduced a kunafeh ice cream cone, which quickly went viral on social media. It was playful, unexpected, and well-timed. With the new space now settled, the team is also considering adding bakery items such as sausage rolls and chicken patties in the coming months.

The kitchen is located upstairs, away from the dining area. The team itself is entirely Nepali, with women making up around ninety percent of the staff. It is a small detail, but an important one.

During my visit, Shreiqi himself served four dishes.

The börek stood out immediately. A popular Middle Eastern pastry, börek is found across Turkey, Syria, and the Balkans.

It arrived piping hot, carrying a rich, buttery aroma. It is made in delicate layers, and the care in preparation was evident from the first bite. The outer layers were evenly baked and crisp, producing a satisfying crunch.

Inside, the filling was generous and well-balanced. Minced chicken was mixed with herbs, mild spices, and plenty of cheese. The cheese was the clear highlight, stretching into long pulls that made each bite deeply satisfying. The flavour leaned into comfort. Cheesy, savoury, and rich, without becoming overwhelming.

The falafel plate is one of the most recognisable dishes from the Middle East. Made from ground chickpeas mixed with herbs and spices, falafel is shaped into rounds.

This plate came with freshly fried falafel, warm pita bread, creamy hummus, and two garlic sauces. One was mild, the other slightly spicy. The falafel had a deep-brown crust and a coarse texture. Inside, it was fragrant and earthy, with a clear chickpea and parsley flavour. The hummus added creaminess, while the garlic sauces brought sharpness and contrast. Paired with soft pita and a small portion of fresh salad, the dish felt balanced and filling. For those who enjoy falafel, this plate stays true to its roots.

The chicken shawarma was neatly rolled and grilled to an even golden brown. The flatbread was lightly blistered on the outside while remaining soft inside. When cut open, the filling looked generous and well-packed. Tender chicken was mixed with vegetables and herbs, without excess oil. The flavours were clean and restrained. It was filling but not heavy. The two dips on the side, one creamy and one slightly tangy, added contrast without overpowering the wrap. It felt thoughtfully assembled.

Dessert came in the form of hot kunafeh with cheese, one of Taza Treats’ best sellers. This is not the chocolate-filled kunafeh that has become trendy online. This is the classic version.

It arrived straight from the pan, still bubbling at the edges. Fine strands of shredded pastry formed a crisp, golden surface, lightly soaked in sugar syrup. At the centre sat a small mound of crushed pistachios. As my fork cut through the crust, the cheese underneath revealed itself, warm and soft, stretching gently into the pastry. The contrast between crunch and creaminess was the highlight. Sweetness was balanced by a subtle saltiness from the cheese, making each bite indulgent but controlled. It is best eaten hot.

Baklava’s presentation alone leaves an impression. The assortment is neatly arranged, with thin, precise layers of phyllo clearly visible. Some pieces are topped with finely crushed pistachios in a striking green, others with chopped nuts, each distinct yet cohesive.

The lokta paper packaging further elevates the experience. The boxes feel sturdy, festive, and distinctly Nepali. They bring a new option to a space where Indian sweets have long dominated celebrations.

The packaging is as carefully considered as the food itself. There is no text on the boxes; colour, texture, and pattern make them feel more like art objects than takeaway containers.

“The lokta boxes sell more than regular ones,” says Ashraf. “The idea is simple. These are Syrian sweets that have found their home in a Nepali box.”

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Large börek—Rs995

Chicken shawarma—Rs300

Falafel plate—Rs395

Kunafeh cheese (dessert)—Rs390