10-Year-Old Nepali Eatery—Butter Naan Dipped in Curry

Following him into an alley, I realized how well-hidden this place was: the entrance was covered in green ivy 🌿, the words "Nepali Restaurant" on the wooden sign faded by the sun. A wind chime "dinged" as I pushed the door open, and the attic’s gauze curtains fluttered in the breeze, revealing low tables covered in red carpets inside. Nepali tapestries hung on the walls, instantly blocking out Xishuangbanna’s humidity—clearly still in Yunnan, yet it felt like stepping into a small teahouse in Kathmandu 🏡. ✅ Butter Naan Set: Chewy Enough to Pull, Delicious with Any Dip My eyes locked onto the "butter naan set" on the first page of the menu. My friend said, "Order it without thinking—I never skip it when I’m here." When it arrived, two golden naans lay on a brass plate, edges slightly charred, centers puffed like little pillows. Tearing one open with my hands, I could see its delicate layers, the buttery aroma mixing with wheat fragrance hitting my nose 😋. The best part was the texture: not crispy like regular naan, but slightly chewy, growing more fragrant with each bite. The two dips were each a standout—hummus as smooth as cream, mixed with a hint of garlic, spread on the naan for a refreshing, non-greasy bite; the curry chicken leg was stewed tender, its thick sauce clinging to the naan, the chicken’s aroma blending with warm turmeric, spiciness just enough to whet the appetite 🔥. My friend taught me a "secret hack": tear off a piece of naan and dip it in yogurt. The tangy milkiness balanced the richness of the butter, the three flavors tangling in my mouth. I even snatched my own naan back and scraped every last bit of dip from his plate 🥄. ✅ Curry Hand-Held Rice: 6+ Sides Piled High, with a "Spice Essence" That Sets It Apart from Xishuangbanna’s Version Used to Xishuangbanna’s sticky rice with grilled meat hand-held rice, I was shocked by this Nepali version as soon as it hit the table: long-grain fragrant rice piled like a small volcano 🌋, surrounded by 7 sides—homemade curry beef (chunks big enough to fill your mouth), golden-fried potato cubes, bright green spinach puree, tangy pickled radish, and two small dishes of unnameable lentil puree and chili sauce. The moment I mixed it all together, the curry sauce coated the rice grains 🍛, the beef’s aroma blending with various spices—completely different from Xishuangbanna’s sour-spicy profile: warm turmeric, mild cumin bitterness, and a hint of milk sweetness lingering at the end (later I learned they simmer the curry with local yogurt). My friend said the curry is made fresh daily by the owner, no pre-made paste: "Look at that color—it’s the natural yellow from turmeric and tomatoes, not food coloring." A spoonful of rice held tender beef, creamy potatoes, and tangy pickles—even the spinach puree I usually avoid tasted good. It turns out hand-held rice isn’t just about Xishuangbanna’s sour-spicy; it can also have such gentle spice notes ✨. #FoodExplorer #HuntForFoodLovers #CozyCaféToStayAllAfternoon