Known for its use of spices like cumin, coriander, and cardamom, Nepalese food strikes a beautiful balance between aromatic curries, grilled meats, and vibrant vegetarian plates.

From bustling street stalls in Kathmandu to traditional family kitchens, Nepalese cooking is all about fresh ingredients and time-honoured techniques.

For those eager to explore authentic Nepalese flavours in Dublin, Monty’s of Kathmandu is a must-visit. Located in the heart of Temple Bar, Monty’s has been a beloved spot for food lovers since it first opened its doors in 1997. Run by husband and wife team Shiva and Lina Gautum, the restaurant has gained a loyal following for its warm hospitality and exceptional Nepalese dishes.

Lina’s deep-rooted passion for her homeland’s cuisine shines through in her cooking, with the restaurant using traditional charcoal tandoor to give that smoky taste to their barbecued dishes and to their very famous Nan breads.

Monty’s latest set menu is the ultimate way to sample a variety of Nepalese delights, offering everything from zesty starters to fragrant curries and desserts. This curated menu highlights the bold yet comforting flavours that define the country’s culinary scene.

We’re sharing four of Lina’s signature recipes you can try at home: Bhanta Ko Bharta (roast aubergine), Poleko Buro Cauli (roast broccoli), Jinga Macha (king prawn chilli), and Gazar Ko Haluwa (carrot pudding). Each dish is easy to recreate yet packed with authentic Nepalese flavours, giving you a true taste of Kathmandu in your own kitchen.

ROASTED AUBERGINE (BHANTA KO BHARTA)

Ingredients | Serves 4

• 2 medium-sized aubergines
• 4 tbsp vegetable oil
• 1 tsp brown mustard seeds
• ¼ tsp asafoetida powder (optional)
• 1 small-medium onion, finely chopped
• ½ tsp salt or to your taste
• 1 tbsp chopped tinned tomatoes or 1 tsp tomato purée
• 1 tsp peeled and crushed garlic
• 1 tbsp peeled and crushed ginger
• 1 tsp chilli powder or to your taste
• ½ tsp garam masala (see page 201)
• ½ tsp plain masala (see page 201)
• Handful of chopped fresh coriander

Method

1. Preheat the oven to 200°C. Prick some holes in the aubergines and place in the oven for 25-30 minutes. Remove and allow to cool.
2. While the aubergines are cooking, heat the oil in a pan and fry the mustard seeds for five seconds, then add the chopped onion, turmeric, asafoetida powder (if using), and salt.
3. Once the onion has softened, add tomatoes/tomato purée along with the garlic, ginger, chilli, and plain masala. Cover and cook on a medium to low heat for three minutes or until the tomatoes and onion form a thick sauce.
4. Once the oven-roasted aubergines are cooked and cool enough to handle, peel off the skin and finely chop or mash. Add the mashed/chopped aubergine to the pan with the onion and tomato sauce. Stir well and cook for another two to three minutes until the aubergine is well mixed in.
5. Finish the dish by adding garam masala and fresh coriander.

Serve hot or at room temperature as a snack with pieces of warm toast or pitta bread.

ROAST BROCCOLI (POLEKO BURO CAULI)

Ingredients | Serves 4-6 (side)

• 1 large head of broccoli
• ¼ tsp salt or to your taste
• 1 tbsp cumin seeds
• 2 garlic cloves, peeled
• ½ tsp chilli powder or to taste (optional)
• 3 tbsp mustard oil (or vegetable oil)

TIP: Leaving the garlic whole in this dish brings out its sweet aromas without overpowering the dish.

Method

1. Preheat oven to 180°C/Gas mark four.
2. Trim the broccoli into bite-sized florets and in a large bowl toss with the salt, cumin, garlic and chilli (if using).
3. Drizzle with the oil and toss again.
4. Line an oven-proof dish with parchment paper and pour on the broccoli, spreading the florets so that they are separated in the dish.
5. Roast in the preheated oven for 12-15 minutes until soft and charred a little.

KING PRAWN CHILLI (JINGA MACHA)

Ingredients | Serves 4

• 3 tbsp vegetable oil
• 16 tiger king prawns, cleaned and de-veined
• 1 medium onion, chopped into half-moon slices
• 3 green chillies, sliced
• 3 garlic cloves, peeled and thinly sliced
• 1cm root ginger, peeled and thinly sliced
• ½ red and ½ green pepper, thinly sliced
• 2 medium tomatoes, quartered
• 1 tsp salt or to your taste
• 2 sprigs of spring onion, sliced diagonally
• ½ tsp plain masala
• 3 tbsp tomato ketchup
• 2 tbsp light soy sauce (or 1 tbsp dark soy sauce)
• Handful of chopped coriander

Method

1. In a non-stick pan, heat the vegetable oil until hot, then add the onion, chilli, garlic, ginger, peppers, tomatoes, and salt.
2. Fry gently until the onions have wilted and softened.
3. Add the prawns and cook for about two minutes until they turn pink.
4. Add plain masala, stir in the spring onion, tomato ketchup, soy sauce and coriander.
5. Once fully mixed, transfer immediately to a serving bowl.

CARROT PUDDING (GAZAR KO HALUWA)

Ingredients | Serves 4-6

• 2 tbsp ghee
• 1 kg carrots, peeled and grated
• 160g granulated sugar
• 4-5 cardamom pods
• 3 tbsp milk powder
• Handful of broken cashew nuts, shallow-fried in ghee (optional)

Method

1. Heat ghee in a pan until sizzling, then add the grated carrot.
2. Cover and cook for five to eight minutes until all the excess water from the carrot has evaporated and the carrot has turned a deep orange colour.
3. Peel the skin from the cardamom pods and crush the seeds using a pestle and mortar or using the flat blade of a heavy knife.
4. Add the crushed cardamom and sugar to the carrots and stir and cook for a further two to three minutes.
5. At the end, add the milk powder and give a gentle stir.
6. Finish the dish with some pan-fried cashew nuts and serve hot with ice cream or fresh cream.