The Nanglo restaurant

Momos

Hand-folded Nepali dumplings — steamed or fried — served with a tomato-sesame achaar that has real heat and tang rather than the diluted dipping sauce most spots pass off

Dal Bhat

The Nepali national meal: fragrant split-lentil dal over steamed rice with vegetable curry and house pickles — refillable in the traditional style and as grounding as it gets

Sekuwa

Marinated grilled meat — typically goat or chicken — rubbed with Himalayan spices and cooked until the edges char and the interior stays juicy

Thukpa

Tibetan-style noodle soup in a deeply spiced broth with vegetables or meat — the kind of bowl that makes sense the moment the temperature drops below zero