Two traditions, one kitchen
Our recipes travelled here from the Himalayan valleys of Nepal and the roadside dhabas of North India — kept in families, cooked the long way, and now served in Granite Bay.
Momos are pleated by hand every morning, never bought in. Masalas begin with whole spices toasted and ground the same day. Nothing about that is fast, and that is rather the point.
- Spices ground in-houseToasted fresh each morning
- Every momo hand-foldedMade daily, never frozen in
- Herbs from local farmsDelivered fresh, used the same day
- Slow-cooked curriesDal makhani simmers overnight