Royal Nepal Bistro — Restaurant in Vienna

From the moment we entered Royal Nepal Bistro, a tapestry of aromatic spices enveloped us, whisking us away on an olfactory journey to the heart of Nepal. The warm, inviting glow of the restaurant, bustling with the energy of a Saturday evening crowd, promised an evening of culinary discovery.

Our first encounter was with the Chicken Momo - a dish that felt like a warm embrace from an old friend. Each bite was a harmonious symphony of tender chicken and delicate spices, enveloped in a soft, doughy hug. It was more than a dish; it was a narrative of comfort and tradition, igniting a sense of homely nostalgia.

The Saffron Chicken Kabob was an artist's palette on a plate. Vibrant with colors and fragrant with saffron's luxurious aroma, each skewer was a brushstroke of bold flavors and tender, perfectly grilled chicken. This dish wasn't just food; it was an emotional escapade, evoking a sense of adventure and opulence, reminiscent of ancient royal feasts.

As for the Chicken Biryani, it was a treasure chest of flavors. Each grain of rice was a jewel, richly adorned with spices and tender chicken pieces, creating a tapestry of taste that unfolded with every spoonful. Paired with the crisp, refreshing Taj Mahal beer, the experience was elevated, marrying the robust flavors of the dish with the light, soothing beer.

While the Masala Tea that followed was a slight detour from the high of our culinary journey, it served as a gentle reminder that not all explorations lead to treasure. Its potential greatness was evident, yet somehow it didn't quite capture the essence of the spices that danced tantalizingly close.

The time it took for each dish to arrive was a testament to the care and freshness imbued in each creation. We found patience rewarded with a depth of flavor that only time and dedication can achieve.

Perched at the bar, our experience was more than just dining; it was a vibrant social tableau, a blend of great food, engaging conversations, and the warm, ever-present smile of the staff. The Royal Nepal Bistro didn't just feed our bodies; it nourished our souls.

As a recommendation, the Chicken Momo and Saffron Chicken Kabob are must-tries for their emotional resonance and sensory delight. For those embarking on their own Royal Nepal journey, be prepared for a slow yet profoundly rewarding experience, where each dish tells...

Many villagers have left their traditional occupation of rearing sheep, mules, and horses due to hardship and lack of a market for their products. Every year, with the onset of winter, shepherds living in high altitudes of Byas Rural Municipality, in Darchula, descend to the lowlands to avoid extreme cold. When spring arrives, they return to their villages and their fields, gearing up for the plantation season. They spend two weeks in one place and move to another place one after the other, living a nomadic life. "We don’t have a way to take our animals downwards on the Nepal side. The floods and landslides damaged the way. We have no alternative to use Indian territory to take animals to the lowlands, It has been quite difficult for us this winter. We have to get permission from Indian authorities to use their land. Even after receiving permission, the Indian side does not allow us to stay in a place for a long time. In the previous years, at this time of the year, we would be able to go down with sheep and goats. But not this year, because there is no road to walk on. Until last year, people used to come down by reconstructing and repairing the old routes from the Nepal side. However, this time, it was not possible." ⁰🐎 In September, Byas Rural Municipality decided to build a horse track to connect Byas and started the work from three places by forming consumer committees. But the track construction has been halted. Many people in Darchula left their traditional occupation of rearing sheep, mules, horses and other animals due to hardship and lack of a market for their products. “Sheep were reared for wool in the past, but the demand for wool is declining now,” said Ram Thagunna, a sheep farmer from Naugad-3. “The sheep are reared mainly for meat now. Only a few people have been rearing sheep now just to preserve their traditional occupation.”

THAT SAID I HAD THE LAMB AND IT WAS...

Having read some positive reviews and feeling adventurous, we decided to try out a Nepalese restaurant for lunch today, and the experience was fantastic. The restaurant was spacious, clean, and well-maintained, with tasteful Nepalese artwork but not overly decorated. The air conditioning was quite strong, so I recommend bringing a jacket if you prefer warmer temperatures. The food was excellent, not overly spicy, and bore some similarities to Indian cuisine. As soon as we were seated, our server brought complimentary lentil soup to warm up, a vegetable soup with lentils and turmeric, and the flavors were delightful. We started with Chicken Sekuwa, which is made with boneless chicken pieces and Nepalese herbs. We loved it because the flavor wasn't overpowering, and we could taste the freshness of the chicken meat. The Momo with chicken and veggies was tasty, with flavors reminiscent of other Asian countries, but the accompanying sauces made the dish unique. The chicken kabob was perfectly cooked for the main course using fresh chicken breast cubes and aromatic spices. At the same time, the Tandoori Salmon was grilled to perfection, with an outstanding balance of flavors and saltiness. We enjoyed these main dishes with garlic naan, which felt gluten-free and went well with the dishes. The iced watermelon juice was delicious, and the mint tea was excellent. We thoroughly enjoyed our experience at this restaurant and will return to try its other authentic...