Its BACK! Learn to cook like a local on this highly-rated cooking course in Kathmandu, Nepal. With rave reviews on TripAdvisor, it is a must do if you have three hours to spare in Kathmandu. Book your spot today!
1000 hrs | DAILY except for Sat and Sun
6 persons per class
Our Chefs take you to the shops to buy ingredients, and teach you how to cook specialities like momo and dal bhaat. The course lasts about three hours and you can join any of the classes each day, each that takes six participants maximum, so the experience is very personal.
This course has no price and follows a pay what you think it is worth principle, which we think is Karmic in nature.
We start with a briefing and then continue on to the course. It is very hands-on and you have to participate in the process.
At the end, the recipes are sent to you via email.
Walk to the shops to buy the ingredients
Guided hands on cooking experience
Eating what you cooked
Recipes sent to your email addresses
"Learning how to make momo's."
"cook like a local"
Momos are a traditional delicacy in Tibet, Bhutan, Sikkim, Nepal, and Ladakh. They are one of the most popular fast foods in these regions. In Kathmandu, it will be very difficult to estimate how many thousands of momos are consumed everyday, as a snack or a light meal.
Momos can be made with a vegetable or meat filling, and nowadays the more adventurous have also started making them with fillings including chocolate, ice-cream, apples etc.
Download the chicken mo:mo recipe here (.pdf 220KB)
Download the veg mo:mo recipe here (.pdf 221KB)
Download the spinach & cheese mo:mo recipe here (.pdf 212KB)
Dal Bhat is the most common and classic Nepali recipe. It is the staple daily diet of the majority of the population. It generally consists of dal (lentils), bhaat (rice), a vegetable curry/saag, and a chutney. It is eaten (traditionally) by mixing the dal with the rice to form a soupy mixture, making a ball of the mixture with your hands, and adding curry and pickle.
Download the dhal bhaat recipe here (.pdf 220KB)
Aloo Paratha is originally/actually made in a 'tandoor' or clay oven just like most other Indian breads. But, it can also be made at home, either pan-fried or baked in an oven. The home-made version of aloo paratha may not be as soft as the 'tandoor' version but it definitely wont drip of butter/ ghee either and yet is equally tasty and satisfying to the tummy. Aloo parathas taste best when served immediately from the 'tava’ ( pan).