Kathmandu: Nepali Cooking Class with Momo and Dal Bhat

Join a Kathmandu cooking class and learn to make authentic momo and dal bhat with fresh ingredients, guided by local chefs. Experience Nepali flavors, culture, and hospitality in one session.
Begin your culinary journey with a visit to a local market. Learn about the ingredients that form the flavor architecture of most Nepali dishes, like turmeric, cumin, coriander, fenugreek, asafoetida, timur pepper (Sichuan pepper grown in the Himalayan foothills), fresh ginger, garlic, and green chili.

Next, head to the kitchen and learn how to make chicken momo. Discover how this dish arrived in Nepal through Tibetan trade and cultural exchange, with Tibetan and Newari communities in the Kathmandu Valley among the earliest adopters and adapters of the form.

Learn how the Nepali momo has evolved significantly from its Tibetan origins — the filling profile shifted to incorporate local aromatics and spice preferences, the dough thinned, and the achar accompaniment developed as a distinctly Nepali addition with no direct Tibetan parallel.

Then, learn how to make dal bhat, the foundational meal of Nepali daily life. Discover how it is eaten twice a day — once in the late morning and once in the evening — by the majority of Nepali households across all regions, economic levels, and ethnic communities.

Learn how its nutritional profile — lentils providing protein and iron, rice providing carbohydrate energy, vegetables providing micronutrients, and the yogurt or pickled achar providing probiotic benefit — has sustained Nepali agricultural communities through physically demanding daily work for generations.

Finally, sit down to enjoy the dishes you have prepared.

8:00 AM: Hotel Pickup and Introduction

8:30 AM: Local Vegetable Market Visit

9:30 AM: Spice Market and Introduction to Nepali Spices

10:30 AM: Arrival at Cooking Venue and Kitchen Setup

11:00 AM: Chicken Momo Preparation - Filling

11:45 AM: Momo Dough and Wrapping Technique

12:30 PM: Momo Achar Preparation and Steaming

2:00 PM: Introduction to Dal Bhat Structure

2:30 PM: Dal Preparation - Lentils and Tempering

3:15 PM: Tarkari and Rice Preparation

4:15 PM: Traditional Nepali Meal Service and Tasting

5:00 PM: Tea, Cultural Conversation, and Closing

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