Le Sherpa Restaurant brought Nepal’s culinary heritage to Bangladesh’s capital Dhaka, through a one-night collaboration with MANZO Restaurant, highlighting regional ingredients and traditional dishes.

The exclusive dinner, held on June 26, featured a joint menu developed by Chef Krishna Subedi of Le Sherpa and Chef Zohra Mahila alongside the MANZO culinary team.

The menu drew on ingredients from across Nepal’s diverse landscapes, including Jiri rainbow trout, sea buckthorn, wild morel mushrooms, and wild mountain goat from Mustang. It also featured traditional items such as bara, juju dhau, momo, and Kathmandu’s signature pustakari.

According to the organisers, the collaboration aimed to present an interpretation of Nepal’s food culture while emphasising local sourcing, sustainability, and the producers behind the ingredients.

The event builds on a 2025 partnership, when MANZO hosted a pop-up in Kathmandu, marking the start of a continuing exchange between the two restaurants.

Organisers said the Dhaka dinner reflected Nepal’s evolving culinary identity and its growing presence in international food collaborations, bringing together chefs, ingredients, and traditions across borders.