Stories
Notes from the kitchen.
A note on portion
Our momo come eleven to a plate because that is what the dough yields, not because it rounds to a marketing number. If you finish the plate, order a s…
ReadSourcing our chilli
The chilli in Okhar's achar comes from farms in the hills east of the valley, bought green and dried in the sun. We buy the whole lot each season rath…
ReadOur Story
Okhar began at a single stove in Pulchowk, with a grandmother's recipe for juniper-and-ginger dough and a rule we have never broken: nothing is served…
Read