Sel Roti

I spent three months trying every version of Sel Roti I could find locally. The variation in quality is extraordinary. The best version handled mustard oil with genuine knowledge and the earthy and warming result was noticeably superior. Newari cuisine of the Kathmandu Valley is a distinct and soph…

I grew up eating Sel Roti and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the earthy and warming was right, buckwheat was handled the way it should be. Newari cuisine of the Kathmandu Valley is a distinct and sophisticated subcategory. Grow…

Sel Roti opened a door into a cuisine I'd previously known almost nothing about. The subtly numbing from timur flavours are unlike anything in my usual rotation and I mean that positively. Newari cuisine of the Kathmandu Valley is a distinct and sophisticated subcategory. Understanding that context …

I first ate Sel Roti on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the hearty and filling quality I remembered. timur Sichuan pepper was handled correctly — something most restaurants here get slightly wrong. Newari cuisine of…