Nepal's Cuisine

       The Nepalese cuisine tends to reflect the unique geographical position of Nepal,which is wedged between India to the south and Tibet to the north.
       Their contrasting influences create a complex nepali cultural synthesis, which manifests itself also in the lively interaction of the remarkably diverse nepali ethnic groups and religious traditions. Likewise its cuisine is influenced by both the dishes from the indian planes and the exotic specialties of the high Himalayas. But it reflects also the diversity and the spirit of Nepal in the variety and the balance of its gastronomical offerings (somewhat fiery at times, but with various degrees of milder components).

Gen.Manager Ramesh Lama	Chef Prem Bahadur Tamang

       The best of this original cuisine has been expertly selected by the Executive Chef for the Menu. The Executive Chef, Prem Bahadur Tamang(above,right), learned his craft in Kathmandu, and was also the chef for several large trekking and climbling expenditions. This gave him also a competent feeling for western tastes and expectations. He is himself from a population(Tamang) whose tradition is directly connected with Tibet and the Himalayas. He moved to the States in 1998 and worked in various executive culinary positions until the opening of Little Nepal in 2003.
       The entire "Little Nepal" team is expertly guided by the general manager Ramesh K. Lama(above, left). A native of Nepal, Mr Lama also belongs to the Tamang ethnic group from the high Himalayas. Since his arrival in the US in 1984 Mr. Lama has been active in various executive capacities in Bay Area restaurants. Mr Lama has extensive business interests in the Bay Area and the restaurant "Little Nepal", which he owns and operates, is the latest addition to his business empire.

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