Turkish Restaurant’s Lamb Chops Lure Diplomats to Detour

After a week of being wrapped in the turmeric scent of curry and the steam of momos in Thamel, my taste buds suddenly craved the charred aroma of grilled meat. Ajay, my local guide and food buddy, slapped his thigh: “Let’s go to a ‘non-tourist’ gem—there’s a Turkish spot next to the U.S. Embassy. Last time I took Turkish tourists there, they slammed the table and said, ‘This tastes better than my grandma’s in Istanbul’.” 🌿 A “Little Ankara” in the Embassy District: (Grill Aroma) Drifts from a White-Walled Alley Walking from Thamel to the embassy area, the buzz of vendors fades into the rustle of tree shadows. Turning a corner past a bougainvillea-cloaked white building, I’m suddenly yanked by a bold meaty scent—not the warm spice of Nepali curries, but the char ofmixed with cumin’s zing, like an invisible hand pulling me into the alley. The restaurant’s facade is as low-key as a private home, with a wooden sign reading “Amir’s Oven” in Turkish, painted with a ，oil-dripping kebab. A wind chime “jingles” as I push the door; behind the bar stands a bearded uncle, his apron dotted with flour and barbecue sauce. He grins at us in English laced with Nepali: “Ajay’s friends? The lamb chops just came out of the oven—still hot!” Later, I learn his name is Amir, who moved from Istanbul a decade ago to trade spices in Nepal, then opened this spot on a whim. Now even the security guards at the next embassy know, “Amir’s lamb chops are tenderest on Wednesdays.” 🍖 Signature Grilled Lamb Chops: Half a Lamb’s Worth, Cooked to “Crisp Outside, Tender Inside” Perfection “Signature lamb chops—plenty for three,” Amir says, lifting the oven door. A wave of heat and meaty aroma hits as he pulls them out. We gape when they hit the table: four chops barely fit on the enamel platter, each as long as my forearm, their exteriors roasted to an amber crisp. A knife nicks the crust with a “crack,” releasing a rush of steam—inside, the meat is pink and juicy, juices “sizzling” down the edges, dusted with red chili flakes like a gilded border. The first bite explains why diplomats linger: the lamb carries a faint milkiness, mingling with thyme and Turkish red pepper’s kick, no gaminess at all. Ajay teaches us the “proper way”: tear off a piece of freshly baked naan to line the plate, let the lamb juice soak into it, then eat the naan and meat together—wheatiness, fat, and spice explode in your mouth, making you rush to lick the juice off your (lips) before speaking. “Picked the lamb at 4 a.m. from the old market,” Amir says, wiping tables. “Marinated 6 hours in yogurt, garlic, and our home chili. Brushed with butter three times while grilling—thats the secret to the crispy crust.” We dive in, but by the third chop, we’re nudging each other to finish—portions are huge. We scrape every last shred off the bones with naan, then mix the leftover juice with rice for one more bowl of deliciousness. 🥘 Clay-Pot Braised Lamb: Simmered 4 Hours, Tender Enough to Scoop with a Spoon Worried the chops won’t be enough, we order braised lamb. The clay pot arrives bubbling, piled high with lamb chunks in thick, spoon-coating sauce, glistening with a thin layer of oil. A spoon presses gently, and the meat falls apart—even the bones are tender. A bite mixed with rice: tomato’s tang cuts the lamb’s richness, cinnamon and bay leaf lingering like a warm hug on the tongue. Ajay says it’s Amir’s “homesick dish”: “His grandma in Ankara always adds a Turkish tea bag while braising—says it makes the meat softer.” We tear naan into the soup, and the broth-soaked bread steals the show—even our diet-conscious friend eats an extra half-piece. ☕ Slow Days in Embassy Land: Tea Cups on Carpets, and the Owner’s “Cross-Border Story” No fancy decor here—walls hung with Amir’s hometown carpets, stained-glass lamps sifting sunlight into gold (shards) on the tables. Two suited foreigners at the next table chat in Turkish and English, occasionally snapping photos of their lamb chops. Amir watches from the bar, smiling. #Nepal #Kathmandu #ThamelStreet #TurkishCuisine #HiddenRestaurant