Lumanti is a fine dining Nepalese restaurant that was established in town of Rathgar in 2013. Lumanti is proudly owned by a pair of Nepalese chefs with over 40 years of experience between them, KK Dangol and GS Shrestha. The restaurant is run by an all Nepalese staff and adds to to the full authentic and traditional ambiance. Lumanti offers you great variety of Nepalese food at great value with great Nepalese service, where the customers are always treated with great respect.

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​Nepalese food is often compared to Indian and Chinese cuisine. It takes years and many tastings to understand that Nepalese food is very different to the average Asian dish. Lumanti Nepalese food is made to order from the freshest ingredients. We use minute volumes of fats and oils and blend all the spices and herbs in-house. All our sauces, yogurt, chutneys are hand made on site. Our food can be categorized as simple, light and healthy.



Nepalese cuisine is dramatically influence by the geographical location. Our giant neighbors China and India play a huge role in the creation of Nepalese food.



The most common dish is Dhal Bhat Tarkari. A dish served on traditional brass or steel plates with helpings of boiled rice, lentils, vegetables, curry and pickles. A beautifully arranged, present and tasty dish. No explorer of Nepal will be complete without having this amazing dish.

































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Momos are famous dumplings that originated from Tibet. Tibetan Momos were made plain without spices. Nepal was greatly influenced by spices from India and this is a great example of how our neighbors impacted our cuisines. Nepalese Momos used spices brought from India and incorporated them to Tibetan Momos and thus the beautiful Nepalese Momo was born. 

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• Khas or Pahari cuisine conforms to dietary restrictions of Hindus in the Middle Hills. Dal-bhat-tarkari is the standard meal eaten twice daily. However with land suitable for irrigated rice paddies in short supply, other grains supplement or even dominate. Wheat becomes unleavened flat wheat bread (roti or chapati). Maize (makai), buckwheat (fapar), barley (jau) or millet (kodo) become porridge-like (dhido or ato). Tarkari can be spinach or greens (sag), fermented and dried greens (gundruk or sinki), daikon radish (mula), potatoes (alu), green beans (simi), tomatoes (golbeda), cauliflower (kauli), cabbage (bandakopi)), pumpkin (farsi), etc. Fruit traditionally grown in the hills include mandarin orange (suntala), kaffir lime (kaguti), lemon (nibuwa), Asian pear (nashpati), and bayberry (kaphal). Yogurt (dahi) and curried meat (masu) or fish (machha) are served as side dishes when available. Chicken (kukhura), and fish are usually acceptable to all but the highest Brahmin (Bahun) caste, who limit meat to Goat (khasi). Observant Hindus never eat beef (gaiko masu), except untouchables (dalit) possibly eating animals that have died of natural causes. They also eschew buffalo and yak meat as being too cow-like. In Pahari communities, domestic pork (sungurko masu) was traditionally only eaten by Magars, Kirats and Dalits, However bangur ko masu wild boar was traditionally hunted and eaten by Chhetris. A strain derived from wild boar is now raised in captivity and used for meat that is increasingly popular with Pahari ethnicities and castes that did not traditionally eat pork.

• Newars are an urbanized ethnic group originally living in the Kathmandu Valley, now also in bazaar towns elsewhere in the Middle Hills. Newari cuisine has many fermented preparations. In the fertile Kathmandu and Pokhara valleys where cheap rice can be trucked in and many households have relatively high incomes, local market farmers find growing produce more profitable than grain. Thus this cuisine can be much more varied than Pahari cuisine in more isolated parts of the Hills where maximizing grain production is still a matter of survival. Newari cuisine makes wide use of buffalo meat. For vegetarians, meat or dried fish can be replaced by fried tofu or cottage cheese. This cuisine also has many fresh and fermented varieties of aachar including several made with lapsi fruit. Homemade rice beer is called tho in Newari; distilled liquor is called aela.



































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• Terai cuisine - Food in Outer Terai south of Sivalik Hills tend to mirror cuisines of adjacent parts of India such as Maithili cuisine in the east, Bihari and Bhojpuri cuisine in the center and near west. Further west there is Uttar Pradeshi and even Mughlai-influenced Awadhi cuisine—particularly eaten by the substantial Muslim population around Nepalganj and further west. Terai diets can be more varied than in the Middle Hills because of greater variety of crops grown locally plus cash crops imported from cooler microclimates in nearby hill regions as well as from different parts of India. Fruit commonly grown in the Terai include mango (aam), litchi, papaya (armewa/papeeta), banana (kera/kela) and jackfruit (katahar/katahal).

• Himalayan cuisine - Eaten by culturally Tibetan and closely related ethnic groups in the Himalaya and Trans-himalaya. Buckwheat), barley and millet are important cold-tolerant grains often processed into noodles or tsampa (toasted flour), or made into alcoholic beverages (see below). Potatoes are another important staple crop and food. Subtantial amounts of rice are imported from the lowlands. The meat of yak and possibly yak-cow hybrids may be used, as well as their milk. Meat is often prepared as momo (potstickers).

• Beverages - tea (chiya) usually taken with milk and sugar, juice of sugarcane (sarbat) and buttermilk (mahi). Alcoholic beverages include raksi, spirits made in rustic distilleries, and jard, homemade beer made from rice. At higher elevations there is millet beer (tongba or Chhaang).