well Kathmandu is the best place to go out. Last time I have visit from Nepal and I donot know where should I go with them. Köln Dom, Rhein River, Volksgarten.... There is not so many palce to see and what should we eat. Typical German food bratwurst, Sauerkrawt. Schweinehaxe.

In Kathmandu you have more places to see & for food.

I will be listing the best newari & nepali restaurant as well as the local one (Bhati/ newari bar coming soon)

1. Bhoe Chhen Newari Restaurant & Bar
   P.O.Box: 9659, Lal Durb
2. Cafe De Patan
   Mangalbazar, Patan
3. Third World Restaurant & Bar
   Mangalbazar, Patan

Newari Kitchen - Nepali Restaurant in JAPAN

Address:
DiaPalace Bldg.
Yagoto Hayatoike 102,
47-6 Takigawa-cho,
Showa-ku,
Nagoya
tel/fax: 052 835 2755

A spacious, elegant Nepali restaurant located in Nagoya's "East End".

Newari Kitchen's good value lunch menu changes daily and includes curry, nan, rice and salad.
The varied a la carte menu includes a number of delicious curries and Nepali specialities. Look out for the excellent lassi and chai.
Newari Kitchen's spacious surroundings are available for hire for parties and functions.

.

Hours:

Tues-Sun; closed Monday

Lunch:

11am - 2pm

Dinner:

6pm-11.30pm

Source: http://www.japanvisitor.com

A local Chetrapati Newari Bar. I was very happy after seeing Sajan, Kailash after a long time. You can see the picture. I think I never had such a heartly Smiling photo in Europe.

Gundruk Ko Achar

Gundruk is the nepali name for dry spincah. It is said to be the poor people food. In nepal, the village people used to eat gundruk und dhedo ( dry flour).

I just get this gundruk from Suneeta Didi and some tips from my dad to make this lovely delicious gundruk Ko Achar.

Gundruk KO Achar is very easy to make but prepartion to make Gundruk is long.

Prepartion

1st day

1. Wash your choice of leafy green Vegetable
2. Drain excess water.
3. Crush into shreds.
4. Crush the leaves into an airtight container.
5. Let it stand for 1 day.

2nd day

1. Press the leaves more.
2. Close the lids air tight and let it stand for 10 days

3rd day

1. Now it will give acidic and cured smell.
2. Drained excess water without washing
3. Wrap the cured leaves in a pieces of cloth and sun-dry them.

Heat the pan, fry the Gundruk on the pan for 1 minutes and stir it continously. Take out the Gundru and put it into the bowl, add some slice cut onion, two spoon of Soya Oil, add garlim ginger, cucumin and some chilly to make it hot according to your taste. Put some lemon to make it sour, if you like. Mixed the gundru properly with your hand to give the authentic taste and the Gundru is ready to serve.