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Dipendra Dhakal is a 34-year-old international taekwondo referee from Nepal. Born in Kavrepalanchok, he has refereed at highly acclaimed championships around the world, including the Royal Spanish International Open Taekwondo Tournament, The German Open, The French Open, and The Belgian Open. He had received recognition in various national and international tournaments. He is now studying international refereeing while also working as a trainer at Sainik Awasiya Mahavidyalaya in Bhaktapur and the Tribhuvan Army Club. In his hometown’s Laligurans Taekwondo Dojang, Dhakal began his Taekwondo training at a very young age. He moved to Kathmandu after receiving the black belt, seeking new opportunities, particularly to prepare for the national game. Unfortunately, he was unable to continue because of a leg injury. But taekwondo is all that Dhakal has ever known. “I didn’t want to waste my skills just because of an injury. So I kept training and began working as a referee,” he says. As a result, he now has a fifth Dan black belt in taekwondo. Dhakal attended his first international training and conference in Wuxi, China in 2018, as a step towards becoming a global referee. “I was the only participant from Nepal to be chosen out of six,” he says.  Eventually, in 2019, he refereed a game for the Military World Game, where 138 nations were competing against one another in Wuhan, China. It was his first time judging an international match. In 2020, he had the chance to officiate at both the G1 level World Ranking Game in Hamburg, Germany, and the G2 level World Ranking Game in France. He also took part in the Pakistan COAS Open International Taekwondo Championship as a referee. His career as a national referee, however, began in 2022. “In the context of national taekwondo refereeing, educational qualification isn’t given much importance,” he says. “To be eligible for international refereeing, one must possess basic level English speaking skills and other qualifications.” He thinks that as compared to other countries, Nepal’s national taekwondo competition uses outdated equipment, resources, and technology. “It might take Nepal more than a decade to catch up to the international level in the technical aspect,” he adds. Taekwondo, in his opinion, is the art of the hands and the limbs. “Taekwondo is  associated with kicking and punching methods, physical fitness, martial arts, and self defense,” he says. Dhakal sees taekwondo as a sport that empowers women as it teaches self defense. He also believes taekwondo is a methodical and disciplined sport that gives participants spiritual, mental, and physical strength. “But refereeing is a whole new ball game. It’s not as simple as it looks,” says Dhakal. Referees, according to him, need quick observation skills, excellent concentration, patience, and the ability to thrive well under pressure. “A referee has to watch the game carefully, track time, call out faults and communicate,” he says. He also clarifies that if a referee makes a mistake, the coach may appeal by showing cards, and any issues will be resolved by the jury’s decision. Missing one fault can affect the scoring of athletes and the outcome of the game. To avoid this, referees have to be very attentive and regulate matches with rules. “Referees have the power to maintain discipline in the game,” he adds, “They have the authority to take away a player’s point and give the opponent an advantage, as well as suspend the game in the case of aggressive behavior.” After having witnessed and taken part in numerous international matches, he’s content with how far he has come. He says that his initial exposure to international refereeing gave him momentum. He represented Nepal and won various awards both nationally and internationally. He was given an ‘Encouragement Award’ for Nepal’s first-ever involvement in international refereeing at the Military World Game in 2019. He received the ‘West Referee Award’ for the Spanish Open match in the 2022 World Ranking Jeeto Taekwondo Championship, which was held in Alicante, Spain. Dhakal also won the ‘National Talent Award 2023’ and a cash prize of Rs 100,000 from the Ministry of Youth and Sports for his performance at the national-level game. Dhakal is now qualified for a third class license after completing the seminar test, and recently, he obtained second class license after refereeing eight World Ranking Games in less than two years. He is now striving for the first class. If everything goes according to plan, he says that he’ll be in Australia for the 2023 Australia Open, 2023 Oceania Para Taekwondo Open Championship, and the 2023 WT President Cup (Oceania region) in July. Dhakal overcame several challenges and setbacks to achieve this success. Even though a referee is a crucial part of the game, he claims they aren’t given much respect in Nepal. “The service, incentives, and facilities for referees are extremely limited,”  he continues. “We must cover all of our costs and airfares, excluding lodging and meals, even if we are traveling for a big international game while representing Nepal.” Given that the individual will be representing Nepal, he expresses his opinion that the government should be taking care of that. “Like they have been doing for athletes, the government needs to set aside a platform, training, seminar, and equipment for referees as well,”  he says.

Bars are a dime a dozen in Thamel in Kathmandu. There are at least a few in almost every street. Most of the bars in this party zone are nice and have their own unique points. But it would be fair to say that only some are really outstanding and thus popular too. One of them is the Shisha Lounge and Bar. The place is always packed, especially on the weekends. The food is great. The drinks are even better. And the music is loud and gets you in a happy mood.  While enjoying my drink, I spoke briefly with Kiran Shrestha, co-owner of the bar. He talked about how his hunt for and love of good bars pushed him to start his own. But he didn’t want to serve just drinks. As the name suggests, Shisha, or hookah as you may know it, is one of their specialities. “While visiting a bar, I met an Iranian guy who suggested I get into serving hookah,” says Shrestha. Eventually, Shisha Lounge and Bar was established in 2006 and till now has the reputation of being one of the best places for hookah in Thamel. “We were one of the first places to start serving hookah,” he says.  The place is also popular for their daily live music performances. It’s true that not everyone enjoys loud music. But the seating arrangements here ensure those who want to talk to their friends instead of listening to music can easily do so. You can sit outside where the music won’t bother you, but you aren’t completely cut off either and will be able to enjoy a song or two, should you want to.  “We make sure the music is good and we complement it through good food, drinks, and cocktails,” says Shrestha. And I couldn’t agree more.  One of the popular drinks at Shisha is the Aperol Negroni. It’s a Negroni cocktail that uses Italian Aperitif Aperol rather than the usual Campari. It’s served on the rocks in an old-fashioned glass showcasing its vibrant orange hued. It comes with big round ice and spiral orange peel. Every sip packs a zesty punch. A blend of bitter citrus, herbs, and aperol with ice is refreshing, and a really great choice for summer.  Choco Martini is a good cocktail to try if you’re just getting started. It’s a decadent drink that mixes the classy flavors of a martini with the rich and velvety texture of chocolate. It’s like a liquid dessert. It has martini, vodka, Baileys, and a touch of chocolate syrup. The martini glass makes it look like a premium cocktail.  Whiskey Smash is another great choice. Those who like whiskey won’t be disappointed by this drink. You can even customize it according to your preference. Just tell the staff how you want it to be.  Another one of my favorites is Chinese Blue. It’s light and fragrant and the blue hue makes it look so majestic. If you’ve never had a cocktail before, start with this one. Hot Chicks on the Rocks is a spicy summer cocktail that you could try if you want something you’ve never had before. It’s a tequila based drink that has chili in it. But the Cucumber Mojito is unquestionably the best choice for hot summer days. White rum is mixed with lemon and cucumber slices are added to it.  Shisha Lounge and Bar also has a good selection of food to complement their drinks menu. Also, in an area as busy and crowded as Thamel, parking can be a nightmare. But Shisha has its own parking space right next to the bar. So, what are you waiting for? I’d suggest you head to this vibrant place the next time you want to grab a drink.  Their Specials:

• Aperol Negroni
• Chinese Blue
• Whiskey Smash

Thirty-six-year-old Sudan Gurung is the president of Hami Nepal, which  has been providing assistance during emergency response programs and in post-earthquake rehabilitation projects. The organization that was (unofficially) established in 2015 conducts rescue operations, blood donation campaigns, and various awareness programs. Before Hami Nepal, Gurung’s life was mostly about partying and clubbing. He worked in event management. But the 2015 earthquakes forced him to confront the darker, sadder side of life, and vow to do something about it. “A child died in my arms. I’ll never forget that moment,” he says. He called for volunteers through his social media accounts and around 200 people came forward. They lacked the professional know-how and expertise but together they did whatever they could to help those in need. They mostly assisted at hospitals that were so inundated with victims that they found themselves to be short-staffed. Gurung realized that Nepal lacked an effective emergency response team and felt he could do something about it. Hami Nepal was born out of that need. The organization was officially registered in 2020 and currently has over 1600 members. “You can do anything as long as you have the will power,” says Gurung. Hami Nepal was one of the many frontline groups that was actively working during the Covid-19 outbreak. Despite lacking in resources, experience, and little to no finances, Gurung says they were able to do a lot as family and friends supported them. They eventually managed to secure enough funds to donate oxygen cylinders and beds to Bir Hospital and National Trauma Center. But it wasn’t easy, says Gurung. The government, he laments, has always been oblivious to people’s sufferings and the Covid-19 pandemic further hammered in that point for him. He says organizations like Hami Nepal had to step in to do all that they could and more to save lives. Hami Nepal distributed 520 oxygen cylinders to different hospitals across the country. Gurung says they didn’t keep aside even one for themselves. Having dealt with such difficult times, Gurung says he now feels he is capable of handling any obstacle that life throws his way. Hami Nepal provided pregnant women and children with food and other supplies like tents, blankets and warm clothes during the Manang and Sindhupalchowk floods. During the recent earthquake in Turkey, Hami Nepal sent supplies worth Rs 15m for the victims. Since Turkey was one of the first nations to send aid to Nepal during the 2015 earthquake, Gurung felt it was his duty to do something to help them during their hour of need. What upsets the go-getter is the fact that the Nepal government and those in power choose to stay silent or do as little as possible in desperate times. It’s appalling that politicians only think about themselves and their close ones once they have secured their coveted positions. Their promises during election time mean nothing, he says. He is also not satisfied with the laws and regulations that are in place. Most of them, he says, create a lot of bureaucratic loopholes and hurdles. “It’s time the new generation steps up and challenges the old ways of running the country,” he says. Hami Nepal stands for a generation that is not to be toyed with. They are a generation of youths who hold the power to bring about the much-needed change, he says. This is the reason why it organizes various protests time and again. Their protests are result-oriented. They are not just about raising their voices. For instance, their seven-month long Ghopa camp protest in Dharan in eastern Nepal led to every home in the area becoming aware about the importance of transparency in the BP Koirala Institute of Health Sciences and shed light on the need to improve the medical services there. “We have the ability to challenge the authorities and bring about change. We can’t run away from the problems. We have to work on the solutions,” he says, adding there is a lot of strength in working as a team. He believes that activism must be followed through with action, implementation and impact which is why Hami Nepal gives its 100 percent to every cause or program they work on. However, the non-profit organization doesn’t solicit cash donations. Instead, it asks for items/products and services. For instance, they collaborate with companies and ask them to support their campaign in cases where there is a need for supplies, transportation, or aid. Transparency is important at Hami Nepal and so they update details of donations and where they went on their website. Hami Nepal has received various awards for its selfless service and contribution to society, including the ‘360 Impact Award’ in 2022, and ‘Barbara Foundation Covid-19 Barista Samman Award’. The awards matter, it motivates them to do better but Gurung envisions Hami Nepal working selflessly, without looking for any kind of return.

There aren’t that many places that provide good food at reasonable prices. But Universal Café, which has been in operation for 15 years, serves tasty food without shocking you with the cost. There is a lot on the menu—the majority of the options are Indian or Nepali dishes. The good thing is it’s also a nice place to gather for celebrations or a lazy day hang-out session with friends. It has outlets in Maharajgunj and Sukedhara in Kathmandu and Satdobato and Bagdol in Lalitpur. Keshar Bahadur Shrestha, co-owner of the Universal Cafe, says they have a lot of regulars, and even first-time visitors compliment them on their delicious food and fast service. One of the many dishes that people like the most is their Chicken Sizzler. It comes with a steak, and a side of noodles and mixed vegetables like broccoli, carrots, cauliflower, and green beans. The sauce that is generously drizzled on top wonderfully ties all the ingredients of the dish. It would be a mistake to skip having their Butter Naan. It’s luscious and melts in your mouth. You could order a curry from the curry section, which includes paneer, chicken, chana butter masala, and more, to enjoy with the naan.   The Spicy Chicken Wings is a must-try as well. It has a hot smoky smell to it and it’s glazed with mouth-tingling red sauce. I have to admit that the food presentation could have been better, but the marination, balanced spices, and grilled/tender texture of the meat more than make up for it. The cafe will also not let you down in terms of portion sizes. We needed a break to finish our food so we got a chance to scan the place. There is some creative furniture in the cafe, which I thought set it apart from the other cafes. The tables are glass-topped with coffee beans below them. Those who enjoy the smell of coffee should definitely visit this cafe. You can sit indoors or outdoors depending on your mood. There are more than enough fans to keep you cool during the hot summer months. We also tried some Nepali food. We found it difficult to choose a dish to select since there were many options. Eventually, we decided on Chicken Sekuwa and Mutton Taas. The sekuwa was amazing, but I didn’t particularly enjoy the mutton taas. It was a little salty and dry. Both dishes were served with puffed rice, fermented radish pickle, and salad. Sekuwa is often served with chiura (beaten rice), but I was glad that they had puffed rice instead. Owing to the sekuwa’s popularity among customers, Shrestha claims to have accomplished his goal of preserving the culinary heritage of Nepal. To soothe our parched throats, they got us some wonderful summer drinks like the Lemonade Honey and Fresh Fruit Smoothie. They were both really good and just what we needed to wash down our meals. Universal Café stands out for a few reasons. First, their service is really fast. Second, the staff is polite and none of their outlets are very noisy despite being centrally located. The music choice and the décor could have been better but that’s just personal preference, I guess. All in all, it’s a nice place to spend some time indulging in some good food. It’s also where you can go when you are famished. They will take care of you in a jiffy. Their Specials:

• Butter Naan with curry
• Chicken Sekuwa
• Spicy Chicken Wings

Bipin Maharjan, a tattoo artist from Kathmandu, has been running the tattoo parlor, ‘Tattoo Workshop’, in Basantapur, for the past five years. The 30-year-old got into the Nepali tattoo industry 10 years ago and has received several honors for his work, including those from reputable events like the International Nepal Tattoo Convention. He says he still has a long way to go. But, so far, his experience as a tattoo artist has been a good one. From a young age, Maharjan had a strong interest in art, design, and tattoos. But he hadn’t thought of getting one himself until some friends in college shared his interest in tattoos. He says that the process of making a tattoo was intriguing, and that sparked his interest in becoming a tattoo artist. “I started by making my tattoo machine where I used pen inks,” he says. The colors weren’t long-lasting and would fade away, and it wasn’t the perfect way to start his journey as a tattoo artist either. So he began taking a class at a tattoo studio with one of his brothers and decided to pursue a bachelor’s degree in fine arts. When he started, he says, becoming a tattoo artist wasn’t easy. There weren’t many YouTube lessons or resources where he could learn how to use a tattoo machine. The other issue was the lack of suppliers and equipment. But despite all the difficulties, he says he was fortunate enough to have a supportive family to help him pursue his dream of becoming a tattoo artist. “It was my mother who gave me money to buy my first tattoo machine,” he says. The first tattoo he made was on his friend’s chest. It was an exhilarating moment for him. Since then, he has had many customers and is now quite accustomed to what he does. When it comes to drawing a tattoo, Maharjan says the process is fun and laborious at the same time. But when his clients are satisfied with what he’s made, he feels a sense of bliss. “I feel proud of my work when I see my customers happy,” he says. He feels like he has gotten better at what he does in the past 10 years. He used to draw tattoo designs based on the internet but now, he incorporates his sense of style in every design, making it unique and his own. “My designs are mostly inspired by Japanese oriental style. I try to incorporate that style with Nepali elements that’s inspired by Thanka and Pauba art,” he says. Traditional artifacts and designs found in temples and monuments are the major sources of inspiration for his artwork. “For instance, if I want to draw a design of Buddha, I take reference from Buddha sculptures,” he says, adding he is inspired by international tattoo artists like Orient Ching and Filip Leu. Maharjan acknowledges that each tattoo artist has their style and pattern. He also thinks that every tattoo artist has his/her methods of carefully designing and making a tattoo to avoid mistakes. “If the tattoo work is heavy, the probability of skin damage is high, which might affect the final result,” he says, “When that happens, artists need to be prepared to handle it so that the tattoo won’t go wrong.” But naturally, when that happens, customers start panicking. He says it’s important to be a people’s person and know how to calm those who are panicking and assure them that everything is going to be okay. One of the most important things to keep in mind while making a tattoo on someone, Maharjan says, is to maintain hygiene. Every piece of equipment he uses is completely sterilized after each customer. He explains that the studio covers the bed with plastic so that there’s no cross-contamination. And to prevent infections, he makes sure he has gloves on and changes them frequently between sessions. He also doesn’t make tattoos on anyone below 18 years of age. As a concerned tattoo artist, he urges people to research tattoo studios, maintain hygiene practices, and look at the tattoo parlor’s portfolio before getting a tattoo. Maharjan believes that an artist must have enough experience to understand patterns, art, and creativity to thrive in the tattoo industry. “Art preferences evolve time and again, and it’s important for an artist to grow and change,” he says. It’s not just about the designs anymore, he says, even the equipment is always changing. “We need to stay updated on how to use it, and the best place to learn and stay updated is the social media platforms,” he says. Being a tattoo artist is a difficult job. Sometimes,  a design requires an artist to work for hours without a break. There was a time when Maharjan worked for 14 hours without a single break. It was during the International Nepal Tattoo Convention. “One needs to have a lot of patience and dedication in this field,” he says. For his work, Maharjan has received several accolades. He bagged the second prize for ‘Tattoo Flash Art’ at the seventh International Nepal Tattoo Convention in 2017. The following year, he won first place for ‘Front and Back Full Large Piece Black and Gray’ and second for ‘Small Tattoo Color’, and in 2019, he once again got second place for ‘Small Tattoo Color’. He has a long-term goal to persistently work on expanding the tattoo industry in Nepal. He believes many issues within the industry need to be resolved. For instance, there isn’t a proper licensing platform for tattoo businesses in Nepal. Maharjan draws attention to the fact that the government has been limiting the growth of tattoo art by prohibiting candidates for government jobs from getting inked. “Nepal is known for its rich culture,” he says, “I hope to someday see tattoos being accepted as a form of art.”

Who doesn’t love good breakfast food? It’s light, soothing, and if it were up to me, I would have it for breakfast, lunch, and dinner. And I found a perfect place that serves you breakfast food all day round. Over Easy BnB in Bansbari, Kathmandu, is an all-day breakfast restaurant that serves you good food at a reasonable price. It’s quite popular for the Over Easy Eggs and its exclusive menu.  The place looks aesthetic. There is a pretty garden too. I was captivated by the villa-style decor with abstract artwork on the walls. The modest decor and vibrant artifacts kept the mood upbeat. Warm lights and beige teak wood interiors lift the ambiance even more. The counter is adorned with a large clock. In the garden, there are fairy lights strung across the trees and hedges.  The experience of visiting this restaurant is incomplete without trying out their Over Easy Special. It’s an innovative dish, with multigrain toast and two special toppings. One comes with two delectable over-easy eggs and smashed avocado, and another with a fine coating of peanut butter and pomegranate spread on top. It has a subtle balance of sweet and sour flavor. To make it more appealing, they serve it with fat juicy sausages, bacon, and lettuce. The other dish you need to try is Florentine Eggs. It’s one of those fancy dishes that not only looks good but is also delicious. The dish has an earthy flavor from poached egg and spinach. It’s served with some bacon strips and freshly made chips on the side. It’s served on a pink earthenware plate making the aesthetic appeal of the meal hard to ignore. They prepare soft multigrain bread by letting the dough rise overnight and baking it the next morning. Every dish is made from scratch, so it’s understandable why their service is a tad bit slow. Most of the ingredients used are grown in their garden.  Besides food, this restaurant is also popular for its fruit smoothies. Unfortunately,  a smoothie bowl wasn’t available at the moment so we asked for The Breakfast Cake. The ingredients include three soft pancakes, sliced bananas, and chopped apples. They’ve included their signature over-easy eggs, bacon, and lettuce to make the dish nutritious.  I’m glad the Chicken Wrap we ordered wasn’t a bad pick after knowing it’s made with spinach. It’s a rolled-up mix of spinach and chicken in tortillas. The spinach is neatly packed so it doesn’t get messy while eating.   I also liked how the restaurant shortlists its specials every day. You can find them scribbled on a blackboard. It’s quite helpful for people who are indecisive about what to order. And it’s interesting how they have included different cultural foods for breakfast on their menu. You can select from classic Indian, classic Nepali, and mountain madness with sherpa bread for your breakfast meal.  Over Easy BnB is all things classy and cozy. The place puts you at ease and the food makes you happy. Plus, there is plenty of parking space for both two- and four-wheelers so you don’t have to worry about that either.  Their Specials:

• Over Easy Special
• The Eggs Florentine
• The Breakfast Cake

“Whenever customers enjoy our food, I feel like I’ve made my mother proud,” says Cecilia Lamare, owner of De Lamar Cafe in Maharajgunj, Kathmandu. It’s a restaurant that serves Northeast Indian tribal cuisine, the taste of her hometown. Whatever she makes, she says, she has learned from her mother. She likes to explain what she serves to every customer and her charming personality is one of the many reasons why people revisit the place.  Most ingredients used in Northeast Indian tribal cuisine are fermented, which is why the restaurant is filled with the smell of fermentation. “Food doesn’t grow easily in my hometown. So we ferment and preserve fruits, vegetables, as well as meat products,” she says. All of these are incorporated in a dish that includes turmeric rice, smoked and fermented meat with gravy, boiled veggies or salad, and spicy chutney placed on a banana leaf. It’s a common dish in her hometown. What you get at De Lamar Cafe is quite similar, but tweaked a little to cater to everyone’s liking. There are four sets of dishes from which you can order. One is called ‘Jadoh’, a tribal pulao that’s served with pork salad and grated radish with white sesame. The pulao is dark green in color and has an earthy taste. The pork salad is made with ginger, onion, and chilies.  The other three dishes are quite similar to one another. Everything on the plate is the same except for the meat curry. For that, you can choose between pork/chicken sesame, smoked pork/chicken/fish, and pork/chicken bamboo shoot. Besides the curry, the dishes include turmeric rice with green chili cut in half and placed on top, salad, and chutney made with king chili, known as the spiciest chili in the world, from Nagaland, India. All of this is served on a banana leaf, on top of a black plate.  Minimal spices are used in these dishes and packaged spices are avoided. One thing you should know about these dishes is that individually they might not taste so great but when eaten together, it tastes spectacular. Good thing, the dishes are nutritious as well. Since most of the ingredients are fermented, the food served here has a strong aroma and taste. If you aren’t up for that, there are other options on the menu that you can try.  One of our favorites is the Chicken Nachos. They make everything from scratch, including the tortilla chips, and are quite generous with the toppings, which include baked beans, seasoned and minced chicken, sour cream, cheese, and pomegranate with green chilies for garnish. It tastes like chaat. We’re assuming it’s because the dish has a combination of hot and cold ingredients. But the taste is unbeatable. We recommend you share one plate among four people since the dish is heavy. It’s also a good idea to try and finish the dish soon since the chips tend to get soggy.  Don’t miss out on Sesame Honey Chicken. It’s served in a small black pan that’s placed on a stone slate. The plating is beautiful even though the dish is simple. It’s fried marinated boneless chicken glazed with honey and seasoned with sesame. It’s a bit spicy but the flavor is well balanced by the sweetness from the honey. It’s one of the best and the most ordered dishes on the menu. If you’re looking to have a quick lunch, we recommend their Chicken Sandwich. It has chicken breast, mayonnaise, cheese, and a little bit of salad placed between two well-toasted slices of brown bread. And no, it doesn’t get messy when you eat it. They have used just the right amount of filling. The dish comes with a side of fries and some salad.  Also, their smoothies are amazing. They’re just perfect for the summer. We tried Beetroot Apple, Spinach Apple, and Mango Mint smoothies. I couldn’t decide which one I liked best. They were all very good.  Besides their food, the restaurant is aesthetically pleasing. The subtle jazz music and blue-themed decor, which includes a guitar and a ukulele hanging from the walls, give quite a calming vibe. Even their washroom is pretty with plants and a vintage TV set! Although the place is a little small, its seating arrangement makes it look spacious. It can accommodate around 50 people. I must mention the cute napkin holders. They are colorful little bull carts.  Everything at De Lamar Cafe is eco-friendly. They don’t use a lot of plastic items. And they have potted plants everywhere. The restaurant is neither dusty nor noisy, making it  a perfect place for romantic dates and hangouts.  Their Specials:

• Northeast Indian Tribal Cuisine Thali Sets 
• Sesame Honey Chicken
• Chicken Nachos

Being a non-vegetarian, vegan restaurants have never been my go-to places. I always felt like there wouldn’t be much for me to try on their menus. To be very honest, I thought I wouldn’t like anything. But recently, someone I know recommended that I visit the Loving Heart Vegan Restaurant. It’s the first ever vegan restaurant opened in Nepal. I must say I’m glad I visited the place. I wasn’t expecting much but I was plesantly surprised.  The restaurant is located at Sorakhutte, Kathmandu. Although the location is not easily accessible and has limited parking space, the place was quite packed. Turns out, it’s quite popular amongst vegans. As we walked in, we noticed that the restaurant’s interiors were made of bamboo. It was quite pretty to look at. Even though the area is surrounded by tall buildings, that doesn’t take away from the ambience of this restaurant. The place is calm and cozy.  After we settled, we wanted to dig into the menu right away. We recommend you to start with Mushroom Pakoda. It’s a perfect appetizer. It’s deep-fried mushrooms served with ketchup. It’s the crisp you feel in every bite you take that makes this dish so appealing. The presentation was minimal and I believe nothing can go wrong with this dish. So you can expect consistency every time you order. Next we tried Sausage Chilli and Seitan Sadeko. The sausages were made of beetroot, and seitan is a gluten-based vegan substitute for meat. At first, I was quite skeptical about trying them. I think non-vegetarians can relate to that. But these dishes were exceptionally good. They are packed with flavors and you can’t stop but want some more of it. It’s not as good as meat but it’s best not to compare. These dishes, in their own way, are quite tasty.  Also, try Ragi Crepe. It’s a simple Nepali dish—fapar (buckwheat) ko roti—elevated into something more presentable and tasty. The fillings include tofu and egg combined with different Nepali flavors. There was some ketchup and mayonnaise on the side.  Then the next thing we tried was Spaghetti Red Sauce. Cheese is a must when it comes to spaghetti. So I was a bit worried that this dish would be served without cheese. I was wrong. The spaghetti had cheese made out of cashews and it tasted fantastic. Honestly, I couldn’t notice much difference between this and the spaghetti I normally have. The noodles were well-cooked, and the red sauce had the perfect amount of flavor. I could have this meal on a daily basis.  We also tried Hello Two, a vegan dessert. Ice-cream was the main ingredient of this dish. And who knew vegan ice-cream could taste so good? The desert was outstanding. And the presentation was quite appealing too. Ice-cream was artistically placed in a bowl on top of chocolate-based biscuit powder. Pomegranate, apple, and banana were used as garnish. I never thought I would love a vegan restaurant so much. I suppose I’ll visit the place again. Although their menu is limited, they offer food from different cuisines and everything is freshly made. The ingredients are organic and locally sourced. It’s a place for healthy yet tasty dishes.  Their specials:

• Seitan Sadeko

• Sausage Chilly

• Ragi Crepe