Kathmandu Kitchen 18 Dame Street, Dublin 2
Kathmandu Kitchen on Dublin’s Dame Street has only been open for a month, but people both online and off are already raving about it. Before my visit I had never eaten Nepalese food before, but now I wish I’d started sooner as I found not only a lovely and serene experience, but a wonderful host who gave me a guided tour on my first journey into Nepalese cuisine.
The owner, Raj Koirala, greeted me warmly on arrival and offered me a hot tea. “I hope you will enjoy and relax here,” he said. “Many people know about Indian food but not a lot of people are familiar with the food from Nepal. My wish is that the customers feel comfortable enough to ask us questions about any of the selections. Maybe they will enjoy the experience of trying a new dish.”
That was enough for me. I ordered the ‘Special Mixed Sizzler’, which despite the vague name was a glorious platter full of grilled king prawns, tandoori and tikka chicken, and spicy minced lamb pieces. The combination of seasonings and spices was magnificently blended, and each had its own distinct taste and texture, which was a treat for my tastebuds. Fortunately, the platter was not too spicy, and without any heavy sauce, which meant one could easily pick out what one wanted to try. When asked how I enjoyed my first Nepalese dish, all I could do was repeatedly nod and use hand signals to show how delightful my meal was – I was too busy eating!
Koirala, who is from Nepal, has been living in Ireland for the past 10 years and understands how the Irish palate differs to that in Nepal or India. “We are expanding our menu to accommodate people’s taste,” he said.
Not knowing specific differences between Nepalese and Indian cuisine, I asked what separates the two. “There is a huge difference – the mixtures of spices are not always the same,” he explains. “In my country, there are different styles of dishes that are prepared differently. Some are also spicy or mild, depending on the region in Nepal.”
Vegetarians and vegans should also be pleased, as Kathmandu Kitchen offers a wide range of meat- and dairy-free appetizers and main courses. “If someone comes here with specific requirements regarding food, we are more than happy to accommodate them,” said Koirala.
My second course was a mouth-watering duo of curries teamed with colourful basmati rice. When asked about the chef and staff that make and prepare these wonderful dishes, Koirala responded that the whole staff is Nepalese.
“We are a team, and we work very hard to make this successful. Because everyone comes from the same place, we understand the importance of quality of the food as well as the authentic taste.” I can easily believe him, as I have never tasted something quite like it before.
Seated around me was a diverse range of customers, and I started chatting with a gentleman sitting nearby. Tony, who has become a regular and said that now he’s found this restaurant, he won’t go anywhere else for Nepalese and Indian food. I can now say I agree with him.
