Experience Himalayan Flavors

We opened NKY Momo House in 2026 to cook the food we grew up on — not a version of it adjusted for somewhere else. The recipes came with our family from Nepal, and we have not been in a hurry to change them.

Our cooks were born and raised in Nepal. The masalas are ground for our kitchen rather than bought off a shelf, the momo are folded by hand every morning, and the jhol broth is built from scratch — which is why it tastes the way it does.

Seven years on, we are still a small family restaurant. You will usually find one of us in the kitchen, and we would rather you left full than impressed.