The Sherpa community of Nepal, known for its distinct language, traditions, and food, is significantly influenced by Tibetan culture, yet their culinary practices have some notable differences from Tibetan cuisine. The capital, Kathmandu, is the melting pot of ethnic groups, and it opens its arms to Western influences, especially in cafes and restaurants. The mismatch makes it quite a hassle to locate real, authentic Sherpa cuisine. 

 

So, You have prepared a list of top places where you can enjoy affordable and authentic food without leaving Kathmandu.

 

Top Spots for Affordable and Authentic Sherpa Food in Kathmandu

 

1. Sherpa Kitchen (Boudha, Kathmandu)

Sherpa Kitchen is a renowned dining spot nestled within the alleys surrounding Boudhanath Stupa in Boudha, Kathmandu. It is a treasure trove of authentic Sherpa cuisine. This eatery has won the hearts of many, especially the locals, who praise its genuine flavours and traditional recipes. The Boudhanath Stupa, a significant landmark, makes it easy to locate Sherpa Kitchen. 

All you need to do is ask any local person when you're near the stupa, and they'll guide you straight to this culinary haven. It's a place where the heritage of Sherpa culture is celebrated through food, offering a unique dining experience to everyone who visits.

 

Photo Credit: the sherpa kitchen

 

Must try sherpa food at the Sherpa Kitchen:

• Phalki

• Ruldok / Rildok

• Thenthuk

• Himlayan aloo ( potato)

 

Note: they also sell yak cheese, so give it a try.

2. Lhenzom restaurant (Boudha, Kathmandu)

Tucked away at the end of an alley east of Boudhanath Stupa, Lhenzom Restaurant stands as a testament to culinary excellence preserved over decades. Its inviting atmosphere complements a legacy of serving exquisite Sherpa dishes. The restaurant's longevity in the same spot enriches its cozy setting with a sense of history and authentic taste.

 

Photo Credit:  Lhenzom Hotel

 

Must try sherpa food here:

• Sha Phaley / Syabhale

• Su chya ( butter tea)

• Shakpa 

• Thenthuk

 

3. Lupi’s Himalayan Bistro (Lazimpat, Kathmandu)

Lupi’s Himalayan Bistro is the best place to try the fusion of Tibetan and Sherpa dishes. Additionally, they serve authentic Sherpa food. The place has a very warm and pleasant ambience.

 

Here are a few must tries of Lupi’s Himalayan Bistro:

• Da pau

• Rildok

• T: momo / Tingmo

• Their special Sha Pahaley that they call Pizza Bhalep

• Laphing

• Their homemade noodles

 

4. Sherpa cafe restaurant and bar (Patan, Lalitpur)

⁤Located in Lalitpur's centre, Sherpa Cafe Restaurant and Bar offers a stylish, minimalist setting enhanced with Sherpa decor. ⁤⁤Known for its cleanliness and hygiene, this establishment has a long history of serving delicious, authentic Sherpa cuisine. ⁤⁤The inviting ambience and quality food make it a must-visit for those seeking genuine Sherpa flavours. ⁤ 

 

Must try sherpa food on their menu:

• Himalayan spicy aloo

• Thenthuk 

• Thukpa 

•  Shakpa/ shyakpa

• Riki Kur (aalo ko roti)

 

 

Best Sherpa Food to Teste in Kathmandu 

Now that we know about a few places for the Sherpa while strolling around the KTM city, let us get to know about these foods a little.

 

Thenthuk 

“Then” translates to pull, and Thuk translates to noodles in the Tibetan language hence the name Thenthuk. It is a hearty soupy bowl of hand-pulled noodles with added vegetables and meat of choice. Ingredients used in the Thenthuk vary with personal preference however, onions, cabbage, potatoes, radish, and yak or sheep meat are used by the Sherpas. 

This tastes quite tangy and mildly spicy. The main punch of the Thenthuk comes from the ginger and garlic soupy base. Thenthuk is mostly eaten during the winter season to keep the body warm. The garlic’s soup is believed to help protect and fight against the common cold in Nepal.

 

Shakpa / Shyakpa

At first glance, distinguishing between Thenthuk and Shakpa may be challenging, as they appear and taste quite similar. However, the primary difference lies in the soup base used during their preparation. The soup base for Shakpa is made using bone broth, to which vegetables, bok choy, and meat (such as buffalo, mutton, or yak) are added. 

 

Another difference is that traditionally, Shakpa does not include noodles, but over time and with various adaptations, people have begun incorporating noodles into the dish as well. Shakpa is particularly enjoyed on cold, chilly days to help stay warm and active.

 

Ruldok/ Rildok

Ruldok is a traditional Sherpa soup, characterized by its unique preparation of mashed potatoes. The main components of Ruldok consist of pulps or balls, which are created by boiling potatoes and then mashing or beating them in a mortar (though in modern times, a mixer is commonly used for this purpose). These potato balls are then added to a tomato-based soup and cooked thoroughly. The soup is flavored with tomatoes, garlic, ginger, Sichuan pepper, and various other spices, according to preference.

 

Da pau

Da pau is also known as Thulo momo, which means big dumplings. It is a type of dumpling that has minced meat and vegetables (cabbage, onions, etc. ) for the filling and is larger than the usual dumpling or buns. Da pau is served with spicy chutni / achar ( spicy tomato pickles made in mortar or silauto). It is typically eaten as a snack or lunch.

 

Su chya / butter tea / salted tea

Su chya also called butter tea tastes a little salty as salt is added to it. Su chya is eaten with Tsampa as breakfast in the Himalayan region and Sherpa households. It is served in a bowl like utensils decorated with different patterns instead of a normal glass or cup. In a churn butter and salt is kept, and the tea leaves are boiled in water for a few minutes. Then the tea is added to the churn where it gets its salty and buttery flavor.

 

Riki Kur

Riki Kur is a potato pancake (alu roti in Nepali language), Ri means potato and kur means pancakes. Potatoes are washed and finely grated then added to the flour. Adding water grated potatoes and flour made into the batter. The batter is now pan fried using butter or oil making a circular shape. It is flipped until it is evenly cooked. Riki kur is best eaten when it is hot.

 

Sha phaley

Sha / shya means meat, and phaley means roti “bread”; therefore, sha phaley is a bread stuffed with seasoned meat, onions, and cabbage mix. Sha phaley looks like an empanada. It is loved as a lunch or snack and served with tomato achar or chilli achar. The mixture of minced buff, cabbage, and onion with spices like cumin powder, salt, and pepper is prepared. The bread is made with kneaded dough, yeast, and water. The dough is then flattened and filled with the mixture. Then it is given a circular shape and deep-fried.

 

Spicy  Himalayan alu/ aloo

Spicy alu is potatoes either cut or mashed and seasoned with Sichuan pepper from the top for the extra kick of spicy. The Himalayan potatoes are cut or mashed ( for thicheko alu ). It is then deep fried and removed after it gets crispy from the outside. After that, it is tossed with a mixture of salt and spices. It is eaten as a light snack and appetizer.

 

Laphing

Laughing is cold noodles topped with spices, nuts, and noodles( sometimes). The noodle is prepared from scratch using wheat flour. Typically, the noodle is prepared in a circular shape and topped with spices, nuts, chips, and noodles, then rolled and cut small. It is served both dry and with cold soup. The soup is spicy and tangy. Laphing is sold on every street food’s corner in Kathmandu, Bhaktapur, and Lalitpur.

 

Tingmo / T: momo

Tingmo is a steam puffed buns that are shaped like a flower. It is served in a separate bowl or with achar. The bun is dipped in the achar for the flavor. The dough is prepared with flour, water, and yeast. The dough is left to sit for a few hours until it gets bigger and all puffy. Then it is shaped into flowers using a knife and left to sit for some time. Now they are steamed above boiling water and cooked. Tingmo is usually eaten for lunch but you could eat it as any meal of the day.

 

Gyuma / Yak blood sausage

Sherpas love yak delicacies so much so that they have a delicacy made even from yak’s blood which is called gyuma.  It has soft and meaty texture from the intestine. Gyuma is rich in vitamins and iron. The yak blood is mixed with rice flour and very fine yak meat. It is mixed well in a vessel with preferred spices like salt, pepper, cumin powder, coriander, powder, etc.This mixture is transformed into sausage by stuffing this mixture in the yak’s intestine. It is boiled until the mixture is cooked inside properly. Then the gyuma is sliced and fried. It can be paired with any kind of achar. 

 

Tsampa / Zamba

Tsampa is a delicacy made from roasted flour. It is eaten with butter tea or any other type of hot drink. Buddhists offer Tsampa to the god and are mainly eaten during celebrations. The wheat flour or barley flour is roasted. In a bowl, little butter tea is added. Now the roasted flour is put in the bowl. Adding water or beer sometimes it is stirred with the forefinger. While doing so the bowl is moved in a circular motion. Once it has thick consistency, Tsampa is ready.

There are numerous Sherpa foods that are hard to find in Kathmandu. For a better experience of the Sherpa food and indulgent in their delicacies, it is better to travel to the Himalayan region of Nepal.