Taste of Nepal Restaurant - Kensington

Vegetarian Momo (Veg) (D) (NF

Five pieces. Popular steamed vegetable dumplings served with tomato achar.

Samosha (NF)

Three pieces. Curried potatoes wrapped in a homemade pastry triangle served with minted yoghurt.

Sekuwa (G) (NF)

Five pieces. Chicken thigh fillet marinated in roasted cumin, Szechwan and cooked in the charcoal clay oven served with minted yoghurt.

Phulaura (D) (G) (NF) (Veg)

Five pieces. Black lentil, English spinach and spring onion patties with minted yoghurt.

Wild Buffalo Momo (N) (DF)

Five pieces. A very popular street gem of Nepal served with Szechwan tomato achar.

Chicken Momo

Five pieces. Popular steamed chicken dumplings served with tomato achar.

Beetroot Bara (G) (NF)

Five pieces. A popular street gem with an Aussie twist! prepared from beetroot, cheese and spring onion with minted yoghurt.

Beetroot Goat (G) (N) (DF)

Curry of tender boneless goat. Exquisite village style slow cooked curry of goat enriched with fenugreek, cinnamon, fresh coriander and bay leaves.

Lamb Curry (G) (N) (DF)

Slow-cooked curry of lamb enriched with cardamom, cumin, fenugreek and chef’s special blend of spices.

Butter Chicken

Boneless chicken smoked in clay oven and simmered in a sauce of tomato, garlic, star anise and Szechwan pepper.

Kukhura Ko Masu (D) (G) (NF)

Kashi's special traditional country chicken curry prepared in aromatic Nepali spices.

Wild Buffalo Special (GF)

Wild Water Buffalo loin cubes slow braised and then stir-fried with seasonal vegetables and home ground spices.

Machha Tarkari (G) (N) (DF)

Aromatic barramundi curry delicately cooked in a sauce of onion, tomatoes, coconut milk and chef's special spice blend.

Piro Jhingey (G) (N) (DF)

King prawns, pan-fried with vegetables, flavoured with lemon juice and a hint of chilli.

Jhingey ko Tarkari (G) (N) (DF)

Chef Kashi’s popular King prawn dish cooked in a sauce of coconut milk, ginger and fresh curry leaves.

Misayeko Tarkari (Veg) (N) (GF)

Seasonal vegetables tossed in a pan with home ground spices.

Laukako Tarkari (Veg) (N) (GF)

Chef’s special - spiced long melon dumplings cooked in a creamy sauce of coconut milk, tomato, ginger, garlic and onion.

Kwati (Veg) (N) (GF)

A goodness of nine different beans cooked with tomato, onion, garlic and ginger.

Sekuwa (Main)

Tender chicken fillet served with daal. Marinated with yoghurt, lemon juice, Szechwan pepper, and home-ground spices. Cooked over charcoal in a traditional clay oven.

Steamed Basmati Rice (Veg) (N) (GF)

Fragrant basmati rice.

Sautéed Broccoli (Veg) (G) (NF)

Stir-fried broccoli with spinach, olive oil, chilli and cumin seed.

Bhuteko Vunta (Veg) (G) (NF)

Eggplant cooked with onion, capsicum and enriched with ground mustard and fennel.

Jhaneko Daal (Veg) (N) (GF)

Lentils cooked in traditional style with Himalayan herb Jimbu.

Garden Salad (Veg) (N) (GF)

Salad prepared from cherry tomatoes, fresh mint, baby spinach and strawberries enriched with Nepali style lemon and olive oil dressing.

Dahima (Yoghurt Salad) (G) (NF)

A real refresher - salad made with roasted cumin, mint, cucumber and homemade yoghurt.

Pappadams

Roti (NF)

Freshly baked plain bread from the charcoal clay oven.

Garlic Roti

Freshly baked garlic bread from the charcoal clay oven.

Cheese Roti

Fresh bread stuffed with cheese, garlic, onion and coriander baked in the cylindrical clay oven.

Himalayan Ice Cream

Homemade mango ice cream made with pistachio nuts and cardamom.

Kheer (Rice Pudding)

Homemade rice pudding prepared in Nepalese style.

Laal Mohan

Milk-based sponge cakes in rose syrup flavoured with green cardamom.

Soft Drink

335ml Cans.

Mango Lassi

Cool refreshing drink.