As sometimes happens, a reader tipped me off to Cuisine of Nepal, a restaurant which, in early 2025, was forced to close due to damage incurred by flooding on Mission Street near Cortland.
The Cuisine of Nepal had been open since 2016, and became a neighborhood favorite, indeed, but also a favorite for Nepalese food city-wide.
After renovations, owner and Executive Chef Prem Tamang (who had also run Little Nepal in Bernal) reopened the restaurant in June of this year. We decided to give it a couple of months to get back on its feet before happily obliging.
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.
Don’t sleep on that lamb curry, however, no matter how familiar you think you are with it. The chunks of boneless meat were tender, the spicing well-balanced (we ordered all the dishes medium-hot and probably could have stood a little more heat), the flavors harmonious rather than overpowering.
Ordering the combo, as opposed to a la carte, means that for $2 more you get butter naan, lentils, chutney, veggies and white or brown basmati rice.)
Next, the sizzling chicken platter (Poleko Kukhura)…
Akin to tandoori, for me this was my least favorite dish. The chicken was a little bland, a little dry, and just not up to par with everything else we’d had. Though not bad by any means, I’d probably not get it again.
For a vegetarian option, we had the butternut squash curry.
Another mild dish and, while we enjoyed it, I’d probably opt for the eggplant curry or dal bhat (lentil soup) next time. There are also sizzling platters of salmon and shrimp I’d like to try, and other curries.
As for dessert, I’m very curious about the lol mohan donut holes, bathed in a saffron syrup and spiced with clove, cardamom and cinnamon.
California wine (plus an Argentinian malbec we enjoyed) and imported beer are on offer, as well as mango shakes, tea and sodas. Prices are very reasonable, and portions are generous.
Cuisine of Nepal takes full advantage of the traditions of Nepalese, Indian and Tibetan cooking, and though there are similarities and cross-overs, the slightly milder Nepalese flavors are evident here; there is a lightness in the spicing that I found irresistible, which never let me tire of a dish before it was done.
These are sophisticated flavors in what feels very much like home cooking.
Come visit Chef Tamang’s newly welcoming space and enjoy the complex flavors of his country’s diverse and vibrant cuisine.
Cuisine of Nepal
3486b Mission St., San Francisco
Good