Pokhara’s Hidden Brunch Gem

This Burger-and-Fries Only Spot? Worth the 30-Minute Wait! Wandering through Pokhara, I was drawn in by a red-and-white sign on a street corner—The original Frituur. Its tiny storefront almost slipped past me, but stepping inside, I realized it’s a burger-and-fries specialist: a one-page menu, but with flavors that make you want to stock up. 🍔 The “focused” philosophy on the menu: Only burgers and fries, but nailing every bite No fancy frills here—all their energy goes into “burgers” and “fries”: Classic beef burger: The patty, made with freshly ground local beef, is crisp on the outside, juicy inside. Bite in, and you taste meat juices mingling with black pepper. The bun, toasted to a slight crunch, holds tangy pickles and onions to cut the richness. Cheeseburger: A step up from the classic, with a layer of melty cheddar that oozes into the beef’s crevices. Every bite is a double hit of “meatiness + creaminess.” Chicken burger: Chicken breast, marinated in yogurt and spices beforehand, is tender as pudding—no dryness here. Veggie burger: A surprise for vegetarians: charred eggplant, bell peppers, and hummus, with a fresh, earthy crunch that rivals the meaty options. But the fries are the hidden star! Made-to-order and freshly fried, these thick-cut fries have a crunchy exterior that cracks when you bite into them, while the inside is pillowy-soft, almost like mashed potato. They arrive still steaming hot. The counter has a line-up of sauces: zesty ketchup, garlicky aioli, even house-made chili powder—dip in any, and you’ll be licking your fingers clean. ⏳ 30 minutes of waiting, for one “worth it” bite I figured a small spot like this would serve food in a flash, but we waited a full 30 minutes. Staring at the kitchen window, where the aroma of frying oil wafted out, I almost memorized the menu—until the tray thudded down: Freshly fried fries still smoking, burger buns with crispy edges, a tiny bead of juice from the beef patty seeping through the paper. One big bite, and the beef’s juiciness, cheese’s richness, bun’s warmth, fries’ crunch exploded in my mouth. All that earlier impatience melted away, replaced by a urge to “take another bite.” A local at the next table explained: “They grind the meat and knead the buns fresh every morning—no prepping ahead. Slow, but that’s what makes it taste fresh.” Sadly, while Pokhara has two branches, there’s not a single one in Kathmandu. Scoured Kathmandu’s food delivery apps before leaving, only to sigh at photos. Next time I’m in Pokhara, this’ll be my first meal—and I’m ordering double fries! #PokharaFood #PokharaBrunch #NepalTravel #BurgerLovers #DeliciousTravelMoments