"Six of us split the Himalayan steamed momo, six each of chicken and veggie: Fat, slippery, full-flavored, tender, we dipped these beautifully textured, thin-skinned parcels generously into the sesame, tomato, and chili chutney. The veggie momo filling was particularly intriguing, as I kept getting what I thought was a hint of mint. Both versions were delicate, yet satisfying as only dumplings can be."
"We also ordered samosas. Spiced minced lamb filled one, the other veggie, sided by brightly piquant mint and tamarind chutneys. The samosas had the perfect ratio of crispy to fluffy, and were large enough to cut and split four amongst the six of us without anyone feeling slighted. But I'd love my own order of the lamb next time, as I've only ever had plain potato samosas before."
"We ordered the combo of the lamb curry (bheda la sya) and spinach and chicken cream curry (kukhura ra saagko tarkari): Both dishes were excellent, but the spinach and chicken in a light curry cream sauce, which I'd also never had before, wowed me with its light touch yet rich creaminess. The fresh spinach brought a lovely vegetal quality to the dish."
Cuisine of Nepal opened in 2016 and became a neighborhood and citywide favorite. Early 2025 flooding on Mission Street forced the restaurant to close for repairs. Owner and Executive Chef Prem Tamang reopened after renovations in June 2025. The kitchen serves Himalayan steamed momo in chicken and vegetable versions with thin skins and sesame, tomato, and chili chutney; the vegetable momo features a mintlike note. Samosas arrive large with a crispy-to-fluffy texture; fillings include spiced minced lamb and a vegetable version served with mint and tamarind chutneys. The lamb curry (bheda la sya) offers tender boneless meat and balanced spice. The spinach-and-chicken cream curry (kukhura ra saagko tarkari) combines light curry creaminess with fresh spinach vegetal notes.
Read at Mission Local
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