Dalle’s food is nothing special and yet, somehow, it has managed to take over the city.

Reincarnated as Himalayan Soje, there are Korean staples and an especially North Korean raengmyon to be had.

The unique mixed bean soup is more than a ritual and so are its stories, fraught with contrasting opinions.

The beloved orange and rimjhim balls from the 70s, which had their run till the early 2000s, still induce nostalgia.

Business is booming for Bishnu Devi Confectionery, which started making candy pops two years ago and now makes Rs 300,000 every month.

Though Byanjan offers what every other middling Nepali restaurant does, it adds a touch of flair, elevating the food past mediocre to good.

Demand for the plant-based products has seen a surge in recent years.

The ambitious plan to reduce waste will come into effect on Saturday.

There are thousands of restaurants--both large and small--in the Capital but they cannot move beyond the safe options.

Drawn from the streets of Bombay through the dandy cafes of France, this restaurant brings together something slightly different.

Mount Sakura knows the cuisine well enough to get close to the real deal, but it falls short in the execution and the ingredients.

Though most Nepali wines are sweet and fruity, producers are moving towards bold and robust flavours, hoping for a boom.

The Pradhananga brothers in Bhaktapur are using their father’s techniques to make yoghurt that is still winning hearts in the Valley.

Western Tandoori is cheap and generous, but don’t take TripAdvisor’s high rating as gospel.

The West is obsessed with fermented food and the health benefits that come with it, but Nepal has had these preserved foods for a long time--and they’re vital to their diet

The humble betel leaf plays the canvas for a myriad of tastes and textures, and paan shops around the Valley continue to be frequented by loyal paan lovers.

This Jhamsikhel restaurant provides some electric tastes of Vietnamese food. But just how well does it do it?

Nepal has long been lager land for beer lovers, with no real other options available. But a small group of craft brewers are optimistic about the future of microbrewing in the country.

Breakfast isn’t a meal in Kathmandu, traditionally speaking, it’s snack-time—tea and fried dough take precedence in the mornings.  

The Bakery Cafe helped define Nepal’s restaurant scene, but its recipes seem to have not changed since it started in 1991.