Nepali Bhanchha Ghar

Steps from the 74th Street station, under the rumble of the 7 train, Bimala Hamal Shrestha has been cooking the food of a Nepali home kitchen since 2015 — the restaurant's name means exactly that. The jhol momo, dumplings half-submerged in a warm, sesame-deep broth, have won the neighborhood's Momo Crawl repeatedly, and in 2026 the restaurant landed on the New York Times' list of the city's 100 best — a trajectory nobody who started with the thali here would find surprising.

Order the khaja set, the beaten-rice platter that works through goat curry, pickles, and fried soybeans, and finish with sel roti fried to order — a sweet rice-flour ring that rarely survives the walk to the door. The room is plain; the cooking is not.