The three chefs of Kathmandu’s most ambitious restaurant all worked or interned in impressive international kitchens — including Copenhagen’s legendary Noma, in one case — before opening Tusa in a beautiful traditional red-brick house in the UNESCO-listed city of Bhaktapur, a 45-minute taxi ride from Boudhanath. (City admission is 1,800 rupees.) All furniture, dinnerware, recipes and ingredients come from Nepal, as do the chefs, who cook on a fire in the open kitchen. A recent seven-course tasting menu (5,085 rupees) included brined chicken chunks on loamy black lentil dahl with crispy potato in yak butter and, for dessert, a ring of firm reduced milk topped with orange yogurt and tiny red pellets conjured from rosella berries in a feat of molecular gastronomy.
– By Newyork Times
