The Place
Shanghai’s first Nepalese restaurant, Nepali Kitchen isn’t the newest or the flashiest. Rather, it’s a Shanghai mainstay that has stood the test of time... for a whopping 23 years.
Yes, you read that correctly – it has more than two decades of Shanghai history under its belt, which is more than 99% of Shanghai restaurants can say.
No easy feat.
Image by Sophie Steiner/That's
So, what’s the secret to wading through the tumultuous waters of Shanghai F&B?
“We have the same goal now that we did when we opened," explains Nepalese owner Kanchha Ghale and his brother and acting manager Arjun Gurung, "Share the honest and genuine flavors of Nepal with the Shanghai food-curious community, and the people will come.”
Image by Sophie Steiner/That's
The idea for Nepali Kitchen came from humble beginnings; Kanchha loved to cook the flavors of his childhood for friends here in Shanghai – and the more he cooked, the more they wanted.
Seeing an opportunity in the dining scene, he identified the best chef in Nepal at the time and asked him to move to Shanghai.
And the rest, as they say, is history. A long, turmeric and cumin-flecked history.
The Menu
Based on the name, it’s not a shock to the system that the majority of the menu is Nepalese.
That said, inspired by his time working in restaurants across India, resident Nepalese chef Krishna Khatri has in recent years added a smattering of Indian-leaning dishes to the menu, resulting in a menu that bridges these two complimentary cuisines.
Image by Sophie Steiner/That's
Keeping flavors as authentic as possible, all spices and seasonings are sourced directly from Nepal and all of the kitchen team’s cooks are Nepali.
However, spice preferences – mild, medium, or spicy – are taken into account when ordering.
Image by Sophie Steiner/That's
Diners can begin with a variety of vegetarian and non-vegetarian appetizers, or go for a pre-determined spread of the heaviest hitters with the Mix Snacks (RMB120).
The set includes four Vegetable Pakoda – minced veggies marinated with Nepalese spices and deep fried; four Chicken Sticks – lollipopped, spice-marinated, and fried chicken wings; and – our personal favorite – four Cheeseballs.
Crisp and golden with a densely gooey heart, these golf ball-sized spheres of melted cheese-studded dough are served piping hot, akin to but distinct from Brazilian pao de queijo.
Containing shredded mozzarella cheese, fresh cilantro, potato and flour, the Nepalese-spiced puffs are best enjoyed ripped open to reveal their molten cheesy center.
Image by Sophie Steiner/That's
Basted in a spiced yogurt curd overnight, large nuggets of chicken are skewered and roasted in a flaming hot tandoori drum oven as the long-beloved Chicken Tikka (RMB83).
With a heaping portion of meat that is enough to feed two, the lingering warming nuttiness of cumin, turmeric, cloves and local chilies pull diners in for another bite.
Image by Sophie Steiner/That's
Vegetarians have ample options to get in on the good stuff – as more than a third of the menu is vegetarian-friendly. Case in point, the Ananas Pharda (RMB72), a dish that could turn any carnivore’s fork away from the meat.
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Homemade paneer is slathered in a spiced yogurt blend and grilled in the tandoori oven alongside fresh pineapple and an assorted vegetable kebab (all equally spice and sauce-coated).
The result is charred edges of firm yet spongy cheese, crunchy vegetables, and a sweet and smoky aroma that threads through it all.
Image by Sophie Steiner/That's
Succulent pieces of tenderloin are the focal point of the Beef Choila (RMB79), a plate hailing from the Newari people of Kathmandu.
First pan-grilled, then marinated with Nepalese spices – like turmeric, cumin, fenugreek and mustard oil – plus fresh coriander, this fiery meat dish has been one of the establishment’s top-selling items since day one. It’s also available with boneless chicken as the base.
Butter Naan (RMB30), Image by Sophie Steiner/That's
Image by Sophie Steiner/That's
Dessert spans sweets like Ice Cream (RMB43), Apple or Banana Fritters (RMB49), traditional Nepali Sikarni Yogurt (RMB38), and Kesari Kheer Rice Pudding (RMB38) – a saffron-scented milky treat, studded with dried fruits and nuts and served hot or cold.
Image by Sophie Steiner/That's
Back in February, Nepali Kitchen soft opened Mars Wine Station, an afternoon tea, wine, and cocktail lounge on the ground floor of the converted house in which it resides.
Backed by restaurant partner and wine aficionado Lionel Boillot, Mars Wine Station is an innovative wine brand from Marseille, France – lending the first-floor hangout its name.
Image courtesy of Nepali Kitchen
Nepali Kitchen is the sole supplier of said wine to the Shanghai wine drinking contingency, at the pocket-friendly price of RMB60 per glass.
In other words, if sampling a taste of southern France is up your alley, Mars Wine Station should make your list.
Image by Sophie Steiner/That's
There are also Classic Cocktails (RMB65-70), Long Drinks (RMB50), Singhai (RMB45), plus coffee and soft drinks.
The Vibe
Image by Sophie Steiner/That's
With the friendliest service this side of Kathmandu, Nepali Kitchen has remained a pillar of South Asian cuisine in Shanghai by sticking to the fundamentals.
The decor is also a major draw, with art and artifacts from Nepal adorning the walls over its numerous floors, while the option of dining at low-slung tables with cushions for seats making the whole experience a bit of an event.
Image courtesy of Nepali Kitchen
While the clientele has changed vastly over the last 20+ years, Nepali Kitchen's recipes (both in the kitchen and for success) have persisted – a testament to the team’s unwavering dedication to serving only the best of Nepal.
Price: RMB80-200
Who's Going: The Nepalese and Indian expat contingencies, long-time Nepali Kitchen fans, Nepal cuisine curious newbies, the wine-loving crowd
Good For: Satisfying Indian and Nepalese cravings, casual lunch outings, and spicing up your life
Nepali Kitchen, 819 Julu Lu, by Fumin Lu 巨鹿路819弄4号,近富民路.
Read more Shanghai Restaurant Reviews.
[Cover image by Sophie Steiner/That's]
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