"Nothing here comes out of a jar. The spices are ground in this kitchen, the momo are folded by hand every morning, and the dal takes as long as it takes."
From the kitchen, Little Nepal
A kitchen that came down from the mountains.
Little Nepal was opened by Nepalese chefs who grew up cooking in Himalayan villages and wanted San Francisco to taste what they were raised on. Not a version of it, the real thing.
That means momo folded by hand every day, and lentils given the time they need. It also means the Indian dishes people already love, like butter chicken, tikka masala and biryani, cooked with the same whole spices, ground in-house rather than poured from a jar.
Produce comes from local growers. Vegan, vegetarian and gluten-free plates aren't an afterthought on this menu; a third of what we cook is vegetarian to begin with.
The room is small and warm, hung with pieces from home. It's a neighborhood restaurant on Cortland Avenue, and it's meant to feel like one.
