Best Dhindo I've had — and I've tried a few

Having eaten Dhindo at several restaurants over the past year, I can say this version is the best. The subtly numbing from timur quality is more pronounced here than anywhere else I've tried. dried yak cheese is handled with real knowledge — you can taste the difference.

This is proper a Sherpa kitchen in the mountains cooking, not an adaptation for foreign tastes. tongba millet beer was the obvious choice and the combination was perfect. dal bhat power for 24 hours is a trekking mantra reflecting how central the dish is to Nepali daily life. Would return for this dish alone.