One Bite of Masala Transports My Soul to Kathmandu

Having grown used to Sichuan’s spicy hotpot and Sichuan peppercorn rabbit in Chengdu, I was dragged into an alley by a friend one day. Pushing open a wooden door draped with prayer flags, I was suddenly hit by an unfamiliar aroma that grabbed me—not the richness of chili oil, nor the numbing kick of Sichuan peppercorns, but the pungency of masala mixed with the warmth of ghee, as if I’d stumbled into a small eatery in Kathmandu. This niche restaurant, which feels like a "Nepal hidden in Chengdu," tucks itself away in an alley of an old residential complex. A Nepalese flag hangs above the entrance, and photos of Himalayan scenery line the walls. The owner says, "All the spices are brought back from Kathmandu"—and sure enough, that first bite tasted exactly like the soul of Thamel Street. 🥘 Masala Beef Curry: Spices Throw a Party in Your Mouth, Perfect with Rice for Three Bowls Served in a brass pot still bubbling away, the curry is deep brown with a layer of golden ghee floating on top. Stirring with a spoon, chunks of beef bob up—each as big as a mahjong tile. First, the aroma: the pungent spice of masala (like a mix of cumin and cardamom), the warm scent of turmeric, and a hint of tomato tang beneath it all. It drills into your nostrils, instantly ramping up your appetite. Then, the meat: simmered for 4 hours, the beef fibers are tender enough to break with chopsticks, each strand coated in curry sauce. The first bite hits with the spice’s kick, followed by the beef’s milky sweetness, and finally a subtle aftertaste of sweetness on the tongue—the owner explains, "We add Nepalese yellow sugar to cut greasiness and boost flavor." Best paired with rice: long-grain fragrant rice soaked in curry sauce, each grain glistening with juice. You could easily polish off three bowls, and by the end, you’ll scrape the curry dregs from the bottom of the pot with a spoon—so delicious you’ll want to lick it clean. 🍕 Nepali Spiced Pizza: A World Away from Italian Pizza, So Good It Makes You Swoon Fresh out of the oven, it still steams with a crust as thin as crispy paper, edges charred black. Topped with a thick layer of masala potato mash, sprinkled with cilantro and chili flakes, it has no cheese—yet it’s more fragrant than any cheesy pizza. The first bite shocks: the crust, made with millet flour, crunches "crack!" Potato mash is as creamy as butter, mixed with masala’s pungency and cilantro’s freshness—nothing like the heaviness of Italian pizza. The owner says, "This is the ‘poor man’s pizza’ of Nepali streets. Herdsmen used to take it with them; it’s good even cold." And sure enough, when it cools, the spices stand out more, growing richer with each chew. 🌿 In Chengdu, Tasting a Taste of "Home" The waitstaff are all Nepalese guys, who can say "Enjoy your meal" in Chinese and occasionally bring out small bowls of Nepali yogurt (sour enough to make you wince, perfect with honey). Sitting in the corner with prayer flags, eating curry just like in Kathmandu, it hits you: taste memories are the most stubborn. Even in Chengdu, one bite of those spices can whisk you back to the hustle and bustle of the Himalayas. If you’re craving Nepali food in Chengdu, or want to try an "atypical" foreign flavor, this place is a must—after all, bringing the soul of masala from Kathmandu to Chengdu is a feat in itself. 📍 Location: In an alley of an old residential complex in Chengdu (Search "Nepali Restaurant" + nearby landmarks; follow the spice aroma and you’ll find it) #KathmanduFood #NepaliCuisine #FoodRecommendation #ChengduFood #HiddenGemRestaurant #RestaurantRecommendation