With a spectacular view of Bauddha stupa, Hotel Tibet International’s Norbulingka Terrace Restaurant has both good food and ambiance.

The hole-in-the-wall restaurant is the brainchild of Rubey Maharjan and has a loyal customer base of mostly locals.

The food festival, which started on March 11, will be held until March 27.

Kathmandu’s newest 5-star hotel has only one restaurant but the food is promising and the service delightful.

Shah bagged the first position with an 18-dish vegan feast inspired by the Dashain festival.

Here are three dessert recipes for you to spoil your family and friends this festive season.

Queens Eatery is famous for its burgers but the place--recently incorporating a breakfast/brunch menu--is much more than a burger joint.

Nepal’s first-ever Hard Rock Cafe is now open in Kathmandu’s Durbarmarg.

Shinee Norchhok’s food menu already serves a few unique dishes from Nepal’s far-west and now the establishment plans to take its food menu one notch higher by featuring dishes from across the country.

Among the handful of upscale eateries dedicated to Newa cuisine in Kathmandu is Tamarind Khaja Ghar, serving authentic food in a more exclusive setting.

Known for his effort in promoting Mithila cuisine, chef Maheshwar Shah’s second Mithila Food Festival allows one to dive into the cuisine he grew up in.

Specialising in dishes from China’s Sichuan, Canton (Guangdong) and Hunan regions, the restaurant is open for dinners on Fridays and Saturdays.

Tasneem Shahani of Tasneem’s Kings Kitchen loves that people come back for her biryanis. But she hopes customers leave with not just a satisfied tummy but with knowing a bit about her rich culinary heritage, from which her dishes are inspired.

With her technically sound, beautifully executed pictures, Mannsi Agrawal is among a handful of food photographers and food stylists in Nepal.

One doesn’t have to wait for Maghe Sankranti or Maghi to eat batuk. Here’s how you can make the easy and nutritious dish.

When is borrowing a recipe a sign of respect and when a form of appropriation?

In Newa households, sometimes bone-in buffalo meat or even momo are added in kwati. Some of Kathmandu’s non-Newas cook the kwati with goat meat.

A food writer’s take on the white gaze: how western media and chefs appropriate and de-contextualise Asian food.

Run by a monastery, Utpala Cafe, in Boudha, has been providing free meals to people since day one of the lockdown—feeding more than 80 people every day.

The festive sweets are culinary delicacies that define Newa food culture and their significance is deeply embedded in their cultural identity.