Ingredient appreciation — what makes Dhindo special

What sets Dhindo apart is the handling of black lentils. In lesser versions this is treated as a background note. Here it's central and the earthy and warming result shows it. I've started buying it to cook with at home after this experience.

dal bhat power for 24 hours is a trekking mantra reflecting how central the dish is to Nepali daily life. The a Kathmandu teahouse atmosphere was right for this kind of food. I had nimbu pani as recommended and it matched well. If you want to understand what makes this cuisine distinctive, Dhindo is the place to start.