The Nepali household staple. Eat it raw, crushed, or cooked as soup.
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Nepal's other favourite instant noodle, milder than Wai Wai.
Flattened rice for dahi-chiura, samay baji and festival plates.
The lighter, softer chiura, good with yoghurt and achar.
The citrus-and-tingle pepper behind every proper jhol achar.
Dried Himalayan herb, bloomed in ghee to finish dal.
Sun-dried fermented greens for gundruk ko jhol and sadheko.
Handmade buff momo, straight from the freezer to the steamer.
Ready-rolled wrappers so you only have to make the filling.
The spice blend for the filling, measured out for you.
Just add water for the sesame dipping jhol that comes with momo.
Sweet mango achar, the mild one the whole table can share.