From momos to mixology: Nepali flavors are on the rise in D.C.
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Kathmandu Cocktails & Tapas, a pioneering Himalayan-inspired cocktail bar, mixes Nepali spirits and flavors into its drinks. Photo: Courtesy of Kathmandu
Nepali cuisine is having a moment in the DMV — and not just in restaurants, but cocktail bars, markets and takeout windows.
Why it matters: The small South Asian country packs big flavors — but until recent years, its food wasn't as abundant across the D.C. area.
Driving the news: Kathmandu Tapas & Cocktails — billing itself as the region's first Himalayan-inspired craft cocktail bar — opened this week on U Street.
- The low-lit spot serves drinks with Nepali spirits like Khukri Rum and kodhoko rakhsi (a millet-based liquor), plus cocktails infused with Nepali teas and coffee.
- Food leans playful: momo dumplings alongside fusion bites like duck choila tacos.
What they're saying: Craft cocktail culture is booming in Nepal, owner Dipesh Acharya tells Axios. With Kathmandu, "I wanted to bring the capital of Nepal to the capital of the U.S."
The big picture: The debut joins a fast-growing lineup of Himalayan spots around D.C., like Nanglo Momos & Curry on H Street — which is emerging as "Little Nepal."
- Nearby NoMa just welcomed Metro Spice, mixing Indian and Nepali dishes (more momo!) with Indo-Chinese staples like chili chicken.
Zoom in: Acharya is helping lead the broader Nepali food wave in the DMV.
- A former analyst, he got his start selling at Dallas farmers markets before opening fast-casual Cafemandu.
In the D.C. area — where his wife's family lives — he's gone all in:
- Kirana Pasal, a Nepali/South Asian market in Ashburn
- Tempo Shack on H Street NE for grab-and-go momo and mango lassi
- A distribution business for Nepali beers
By the numbers: The D.C. metro has the third-largest Nepali population in the country — around 15,000 — topped only by Dallas and New York.
- That small but growing Nepali community — with more willing to jump into hospitality — is fueling the boom, says Acharya.
- "That [restaurant] business mentality was lacking," Acharya says. "Now everyone wants to do business."
The intrigue: Many Nepali restaurants here blend in Indian dishes — natural for the border and cuisine-sharing countries, but also a practical way to draw customers more familiar with chaats and dosas.
- Think D.C.'s early Mexican-Salvadoran restaurant boom before diners started seeking out pupusas and other Salvadoran specialties.
- Acharya says people ask him why he doesn't serve tikka masala. "Maybe I'd make more money," he says. "But what's important to me is my food, my culture, my authenticity."
Yes, but: Acharya is quick to give praise to the Nepali restaurants and chefs that came before him in D.C., whether or not they offer fusion menus (which he also does). Think Alexandria's Royal Nepal, Himalayan Heritage in AdMo and Loudoun's Himalayan Wild Yak.
Zoom out: Nepali chef Suresh Sundas is helping raise the profile of his native food across the country as the first Nepali chef to be a James Beard finalist.
- He's a current finalist for Best Chef: Mid-Atlantic for his cooking at Daru and Tapori on H Street NE, where he honors his Nepali roots and Indian training.
What's next: Acharya is working on opening a new Himalayan restaurant, Mandala Kitchen & Bar, in Ashburn, slated for June.