The Half-Day Cooking Class in Kathmandu is more than just a culinary exercise; it’s an expedition into the soul of Nepali culture. Nestled amidst the historic and bustling lanes of Thamel, this activity serves as a bridge between age-old Nepali traditions and the eager global traveler. Beginning with a tactile and visual feast at the local market, participants are introduced to a vibrant array of indigenous ingredients, each with its own tale and significance. As the aroma of fresh produce and spices fills the air, the hands-on cooking session commences, transforming raw ingredients into iconic Nepali dishes. Guided by the seasoned wisdom of local chefs, every stir, knead, and sizzle reveals not just cooking techniques but echoes of centuries-old traditions. And as participants finally gather around to savor their culinary creations, the flavors transcend mere taste.
Masala Tea
Masala Tea, often called "chai," is a spiced Indian beverage brewed with black tea, aromatic spices like cardamom and cloves, and milk.
Mo Mo
Momo, a popular Nepali delicacy, are steamed or fried dumplings filled with meat or vegetables.
Chatamari (Optional)
Chatamari, dubbed the 'Nepali Pizza,' is a traditional Newari dish. It's a rice flour crepe topped with meat, veggies, and spices, crispy on the edges
Thupka (Optional)
Thukpa is a Himalayan noodle soup, originating from Tibet but popular in Nepal. Combining meat or vegetables, noodles, and spices.
Dal Bhat
Dal Bhat is a staple Nepali meal, comprising lentil soup (dal) served with rice (bhat). Often accompanied by vegetables and pickles.
Achaar
Achaar is a South Asian condiment, made from pickled fruits or vegetables. Infused with spices and often tangy or spicy.
We will pick you any location inside Kathmandu Valley.
You will find Kathmandu Cooking Academy on the google map.
For a full refund, cancel at least 24 hours before the scheduled departure time.
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You can cancel up to 24 hours in advance of the experience for a full refund.
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