Best NEPALESE FOOD in AMERICA! (Best Outside of NEPAL)

It came from Tibet, I'm not going to lie, all right, but we'll be biased, we Nepalese do it better. If you ask the average person what they know about Nepal, they might at best mention Mount Everest. But there is such an incredibly diverse history that reaches back thousands of years that between the food, culture, religion, and people, we couldn't fit it in a short video. So we're going to go dive deep into Nepalese culture the best way we know how without leaving the country. By going to Queens, New York. The expedition is led by our mixed Gurung, Nawari, Brahmin, party promoter friend Sid. So sit back, learn something, get a little hungry, and hit that like button right now because this is The World NY. Let's go. What's going on everybody? Welcome to a very special episode of The World NY. Today we are in Queens, New York, and we are about to do a crazy Nepalese food crawl. You know, we're about to hit up so many spots, but we could not do this without a Nepalese friend. And here with us, we got Sid. Hey guys, my name is Sid, Sidhan Lamshane, and I come from Nepal. I was born in Nepal. I come from many different backgrounds. I have an identity crisis to be honest. You know what I mean? My mom's a Gurung, my dad's a Brahmin, and I grew up in a Nawari family. So you spent a lot of your life in Queens, so you know the lay of the land, and you're going to show us where we're going today. I did, I did. I did grow up in a lot of bunch of different places, but my parents moved here since I was a kid. All right Sid, what are we doing today? Because I just got to get the breakdown because I know we're going to a bunch of spots. All right, so I'm taking you to Dawa's. It's like a more fusion, really hipster place, and you got a lot of Himalayan menu. The owner herself is a Tibetan, but she grew up in Nepal, so you got some interesting food. So it kind of like speaks to the complicated nature of the Himalayas, right? Because you have a ton of different people, different people from above the mountain, below the mountain, some people who mixed a couple hundred years ago and then created a new group of people. We're all over the place, yo. After this, we're going to go to Woodside Cafe, which is one of my favorite restaurants. We're going to try some Newari food over there, and then we're going to go to Takali Kitchen, which is the most traditional Takali Nepali food that you could get. Okay, so we're going from kind of the hipster fusion modern spot to the traditional spots. That's right, that's right. Dawa's Kitchen, let's go. All right Sid, on this Nepalese food crawl, why did we start here in Sunnyside, Queens at Dawa's? So I brought you guys over here so we could try some authentic traditional Nepali breakfast. My name is Dawa. I'm a chef and co-owner of this restaurant, and I'm originally from Tibet, but I was born in Nepal and went to boarding school in India. What do you want people to know about Himalayan food when they, after they leave your restaurant? I would like them to know that it's a very humble, very minimum ingredients because Himalaya is a high range, I mean very high altitude, right? We are not abandoned with all these vegetables. So basically it's like a lot of root vegetables and dairy products and the meat. Yes, tough climate and then still like you know make it delicious. All right you guys, breakfast is being served here at Dawa's. What are we looking at? So with me I got this gwaramuri, which is a and then we got some black chickpeas, we call it channa, and then we got some Sunnyside eggs. Usually we get boiled eggs, but hey we're at Dawa's. Right, because Dawa's is doing a little bit more deconstructed, reconstructed. All the ingredients are the same, different presentation. So this is a traditional sherpa breakfast found like you know in the mountain areas. So I am with the buckwheat crepe, but not as much with the squash. Gwaramuri. All right you guys, I'm dipping it in the beans, I'm dipping it in some of the eggs too. Wait, I thought Andrew was the mixologist. Yeah, oh is it not supposed to be like that? Is that how we're supposed to eat it? It's not really how you, so typically you're supposed to dip it in a tea. Usually it's like milk tea, but today we got some Tibetan butter tea. You eat it the traditional way. Yeah, I'm just gonna stick to some traditional way. So you just dip it and there it goes. Yeah, I heard the more the milk teas kind of came in after the British came in, right? They did. All right, so but then it kind of got adopted, right? But here we're keeping it more true, true. Oh yeah. High altitude, true school. It better be. This is so good. This is so good. Gwaramuri. This is one of the best breakfasts I've had in a long time. It feels like salsa, you know, with the chopped onions and tomatoes, but has that spicy sauce and then these crispy airy kind of like biscuits. Oh my god. Rikki Kor. All right, next up, number two breakfast dish. We got the Rikki Kor, almost what, a potato flatbread? Wow. Sweet. Yo, the food here is fire. This is super good too. And Dawa, do you think you were only able to come up with this menu because you knew so much about like all the different regions of the Himalayas? Because you didn't just know the cuisine of like one tribe, you knew of like so many. Yeah, yeah, exactly. And then this is the thing, like even in the Nepalese, there's a different tribe and their like specialties. Newari is good for like snacks, like you know, for the drinks. And Sherpa and Tibetan, they're like momo kind of. Okay. So every tribe has their specialties. I'm Kai. I've stopped in today for a late breakfast. I've had momos before, but this is the first time I'm trying their bone broth. Okay. Yeah. Does it remind, how do you like it? Like what is it, what's in there? Mostly bone marrow. There's some white daikon radish, there's some thick noodles, there's some cilantro. It's really rich and flavorful. And there's a hint of spice, which is nice. That's not partial to Chinese cooking, at least Cantonese style. So this is a nice variation of it. So what is so special about the mixture in Nepal, especially when it comes to like religions too? So statistically, they say 90% are Hindus and just 10% are Buddhists. But whoever made those left the big part out. That is, not only are we really tolerant and, you know, live together in harmony, but there's a lot of same common, there's a lot of common aspects of worship in many respects when it comes to that. And in Nepal and only in Nepal, you got like a rare dual faith situation where you got two major religions. That is the Hinduism and Buddhism. And then they're formed into one unique belief system. If that's not crazy, I don't know what is. You know what I mean? That's unheard of anywhere else. So yeah. This is the kuda and we're going to dip the kuda in the farsi. That's right. All right. People are thinking Farsi. That's like the Iranian language, but we're not. It's fun. It's farsi. Is that the same kuda as this one? This is the rikki kuda. This is the rikki kuda. Yep. Hey, you got it. I've never seen this crazy inner. This is like a squash taco. Yeah. Wet squash taco. This is like a bearded squash taco. I'm grabbing it. Let's go. Yo, that is unlike anything I've ever had before. Okay. For me, you guys, what was your favorite? I liked everything. I literally liked everything. I'm going to go with the rikki kuda. Man, my favorite, guaramari. Yo, this, the whole plate, just the fried puff and everything. It's so crispy and chewy. It was almost like eating savory donuts, right? With breakfast. Oh my God. There's not really that, there's not that many things that are this crispy on the outside and gooey on the inside. I would usually go with the guaramari, but this is the first time I'm actually trying this and with the butter and the sauce. Oh my God. I love it. I love it. Man, you guys gotta come here, man. If you have had a Himalayan food or if you haven't had a Himalayan food, maybe this is like a really great introduction to it. You know, just because it's very accessible, very easy to eat. Not only that, it's pan-Himalayan. So next spot, we're going to Momo Crave. And if you know Nepalese, we're crazy about our momos and we know how to do it right. And we're going to talk about momos versus Nepalese momos. The debate goes on. All right, next we're going to Woodside. We're actually headed to 65th street, which is around the area of Jackson Heights, which was, I'd say the gateway to Jackson Heights. I've heard it be referred to as Himalaya Heights. It is, it is. Jackson Heights, one of the most diverse places in the world. I mean, New York has the most diverse city in the world and Jackson Heights, the most diverse spot in it. All right, Sid, our next spot is Momo Crave. Can you give us a little background on it? So basically if I had to live on one dish for the rest of my life, that would be momos. Whoa. Okay. So you say you will live off momos. Before we get into this, there's some debate because the origin of the momo is a little bit debated, especially the one that is shared between Tibet and Nepal. Where did it come from? It came from Tibet. I'm not going to lie. All right. I thought you were going to say Nepal. But I will be biased. We Nepalese do it better. Yo, mom's momo truck in the Tibetan video was pretty good. So we'll see. It's no beef, but it's all, it's all, it's all friendly though. It's all weird just messing around. But, but there are more Tibetan momo trucks than there are Nepalese momo trucks, correct? There are, there are, yes. Momo Crave in Jackson Heights. All right, you guys, we are in Momo Crave right now. It's owned by Nepalese, established in 2018. Let's meet the man behind it. Yo, what's up, man? Right here, man. Nice to meet you. Nice to meet you. Okay. Tell us what you're doing here at Momo Crave. We specialize in fusion momos. It's, it's Himalayan dumplings with different kinds of flavors. What we do is we have integrated some flavors from South Asia and Indian, Indian subcontinent, as well as we have flavors from America. So we've got our own like 12 varieties of different kinds of momos. This sort of like modern fusion momo movement is relatively new, right? It is, it is. But wait till you try the tacos momo. You're going to see the Jackson Heights, the Amherst mix to this momo right here. Okay. All right, you guys, we are looking at a crazy momo feast at Momo Crave. Can we just point out some of the ones real quick? Like we have the tandoori momo. That's right. And then you got the chaat momo. You got the sukuti momo. You got the chili momo. You got the sizzling momo, which is my favorite. We got some jhol momo, which is like the more traditional type. And here we got sadeko momo and tacos momo, which is something you would not find anywhere. What's sadeko? Sadeko is more like a marinated, sautéed, like, you know, with different spices. So it almost reminds me of a black pepper steak dish or something like that, but sizzling. Sizzling momo. And the round ones are chicken. The long ones are beef. So we're eating a chicken one right now. It reconfirms the best chicken dumpling is the momo. It's the chicken momo. Oh my gosh. That was good. You know, the momo is cooked and then it's cooked again on the stone. Taco momo. And remember a long time ago, I had that idea for like taco balls. This is the closest thing. They did it. So Jackson Heights, El Mercerio, we got a lot of South American people and you got like tacos, burritos, trucks, like everywhere. This is a great fusion. Just bringing momos and, you know, adding some black beans and you got the sour cream and the guacamole. Sadeko momo. So sadeko is a traditional dish. Strong, kind of sour, spicy kick right there. So momo. Okay. So what kind of sauce is this? What kind of sauce are these momos bathing in right now? So the sauce is actually sesame and soybean paste. Okay. And then we put some cilantro. It has a special Himalayan plum in it. It's called lapsi. Lapsi. That gives the sourness to the chili. Tandoori momo. Chili momo. Okay. This kind of looks like a sweet and sour chicken. Typically this dish is chili chicken, right? But then you guys just did it with the momo, right? Basically. Salty and spicy right there. This is a sukuti momo. Sukuti, which is like a sun-dried beef that you get in Nepal. These have been, these have been dried for like days and weeks and, you know, they just made us a fusion with the momo. So yeah. Let's dig in boys. Sukuti momo. Beef momo with sun-dried beef on it. Wow. Chaat momo. What is chaat? So chaat is basically an Indian street food that you get. So they mix it with the peas. They got the yogurt. But chaat momo guys, traditional beef momo. Okay. So this is more like old school style. Like even a hundred years ago, it looked like this, right? Yep. Beef momo. Whoa. Maybe because it's hot. This is the one that does it for me. Oh my God. This is crazy. Incredible. The amount of juice guys, I'm telling you momos, if you never had them, they're almost like soup dumplings in the sense that there is a lot of juice in there. Lastly, here at Momo Crave, we've got chow mein and potato chili. Which could you call it Nepalese momo saltado? Because it looks like stir fried fries. This is the Nepalese style momo. All right. Kind of like sweet and sour jojos. Almost like some sweet and sour jojos. You guys call it chow chow or chow mein? We call it chow mein. Okay. Yeah. Chow chow is actually like a different dish. It is. It is. Interesting. It's the instant noodles that we're going to get. It kind of tastes like a really good version of something you would have at a Mongolian grill. Yeah. Yeah. What was your favorite thing on the table, man? You can only pick one. Sizzling momos. Sizzling momos. Andrew, what are you going with? My favorite was the classic, just because they were so fresh and juicy, straight off the steam. To avoid saying what everybody else said, but honestly, this was up there. I'm going with the sakuti. The beef on beef. All right, guys, that was an incredible quick momo feast that we had here at Momo Crave. I definitely recommend it, guys, if you're into momos at all. I mean, we've had the trucks, everything is good, but man, are we headed to somewhere else? So we're headed to Woodside Cafe next, and we're going to try some authentic Newari food. Let's go. Nepal is such a mixed place, and I think we saw that illustrated by even looking at Dawa. Dawa is Tibetan, right? But she was raised in Nepal. And then Momo Crave is owned by a person who is Newari and then a person who is Sherpa, but they're both Nepalese. And then your parents look like wildly different. I guess, could you say your dad kind of looks sort of like a Bollywood guy? Yeah, don't praise him too much, man. Then your mom looks very much like a very Asian, whether it could be a mixed Asian, maybe like Tibetan Burmese. Yeah. So you're saying that there's a number of looks in Nepal? Number of. So yeah, we got like 120 languages, different tribes, and you know, it's just people living in harmony. So you don't be surprised if you run into like, you know, people looking like probably an Asian, like a proper Asian, or like, you know, an Aryan, or even a mix of both, or even Indians. So you're saying some people look like part white in Nepal? They do. Right. So we were talking about Andrew, the Indo-Aryans, which is kind of like a spectrum from someone who looks like maybe like Aziz or Hari Kandabula, which is like South India, all the way up north to like Shahrukh Khan. Shahrukh Khan. Shahrukh Khan, Dev Patel. I got a question. This is a deep question. If you're a more East Asian looking Nepalese, or a more South Asian looking Nepalese, do you think that when they come to America, like maybe they do they more stay as Nepalese? Or do you think maybe because like they're more Asian looking, they more hang out with more Asians? You know, like, just could that happen? That could, but me personally speaking, I, you know, I get along with everyone. In Nepal, we got three regions. We got the Himalayan region, you got the hilly, and then you got the plains. So in the Himalayan region, you got more of the Mongoloids looking people, like, you know, from the Sherpas, the Gurungs, and like, you know, the rice. And then you go to the hilly, like, you know, Kathmandu, where I was born. You got more of you know, in around the valley. And then you go to the plains where you meet the Madesis, which are like, you know, really the Indian looking tribes. Like more like a Aziz or a Hari. Oh, yeah. You call them the Madesis? Madesis. So is that where like Daisy comes from? Yeah. Like it's connected. Okay. That's right. Okay. So I love the history lesson. So we just checked out two modern Nepalese spots. Where are we headed to now? So we're headed to Woodside Cafe, one of my favorite spots, and we're going to try some authentic Newari lunch. Let's do it. All right, for our third spot, we are still in Jackson Heights, but we are going to be trying Newari cuisine that is a specific tribe from Nepal. Sid, I'm gonna let you take it from here. We're with the owner of Woodside Cafe. Newari is a tribe in and around the Kathmandu Valley, which is the capital. We were talking about it earlier, like the middle altitude, right? The middle altitude, and they got some of the best food in the world. So here's the owner. He'd like to give you a quick intro. We have Newari food since 12 years. We are working here. 12 years? Yes, 12 years. So what can you tell us about Newari food? Because a lot of people, they don't know, you know, like they don't even know what Nepalese is. They don't know about the different tribes in Nepal. How do you describe Newari food? We are in Nepal, we are part of in the middle part in Kathmandu, but we have food, Newari food, like Kathmandu, Pakapu, Nupatan, where we have Newari food, a lot of people. People must walk into Woodside Cafe and not know that they're about to get some delicious Nepalese food. Woodside Cafe, let's go! All right, so we have a Newari meal right here, and we got prasad right here. Could you describe to us what we're eating? All right, so this right here, let's start with this. So this is fried fish. It's like, it's a whitening fish, sautéed with like a marinated sauce and stuff, and then it's deep fried. Newari thali, that's what it's called. It's pretty much beans, soy beans, like just a marinated chicken. It's called choila. This is potato pickles and some spinach. What's that in the middle? It's a bedan rice. It's a rice smashed bedan rice. It looks like oatmeal, you know, to the untrained eye. Right, so this is like a tradition food, pretty much. Okay. This is mutton shekwa. It's a mutton shekwa, it's like a pan fried. That's what it's called, shekwa. Shekwa is like pretty much pan fried. So this right here is goat mutton. It's a intestine of a goat, right here. And this is rohu fish. It's a curry, pretty much. Rohu fish with marinated with sauce and then deep fried. And this right here is like a, it's like sweet, it's a sweet dessert. Rice flour, sweet dessert with rice flour. It's a soup, very good for winter. It's called aloo tamar bori. So this right here, it's a very special dish in Newark. So we usually eat this, like in Nepal, everybody eats this. It's like a raw beef sauteed beef. So it's pretty much raw. It's like what you eat in a hot pot, but without putting it in a hot pot. It almost looks like a Lebanese dish I've had called kibbeh. Or kofta. Really good. Interesting. Okay. It's called samay bazi, right? In English, it's called, we've pretty much translated it. It's like Nepali pizza. It's with rice flour, it's mixed with mashed potato, black eyed peas, and a choice of meat. This today is chicken. Godzilla. Raw beef, guys. I thought we were saying Godzilla. I thought it was Coachella and Godzilla, but you guys. That's nice. Yeah, it almost tastes like it's cooked. It has that grilled saute flavor, like you said, except it's raw. I'm not going to lie, guys. That's actually my favorite raw beef dish. And I've had it in a lot of different cultures. I had the Korean yukhoe. I had the beef tartare, obviously from France. Yeah, carpaccio. I'm going ahead and say it. This is good. Yeah. I'm trying to get this chicken. This one, usually I would go with a traditional rice and dal that you eat with your hands. It's dry rice. It's very flaky. All right, let's go in. So me, I'm going to try some of these marinated chicken, is it? Chicken choila, which is one of my favorite Nepali dishes, Newari dishes. And then you got a little bit of mustard greens and the beaten rice. Here it goes. You go ham with your hand. But with no ham. This mashed dried rice is crazy. I've never had anything like this. This rice is like, they're almost like really thin rice flakes. Almost like if you had a popped rice or those like rice crackers, but it's like little bits of it and it's mashed down. Really interesting. I'm going to go in on the pizza. It has an egg on top. I'm going to dip it in the sauce. Is this how I eat it? Yeah, yeah. All right. You lost the egg. You lost the egg. Oh, that's really good. It's a very strong stewy flavor. This is a crazy experience for me. This is so dope because I could tell that this is so authentic and so deep cut from the Newari tribe. Matsutariko. This is just a whiting fish. So this is more like a freshwater river fish. It's like a very hot oil. You put it. Oh yeah. Just deep fry that. Yeah. So with me, I got the sikwa, which is also another one of my favorite dishes. This is like a charcoal grilled meat. So this is goat meat and you know, it's marinated with different spices, but this is one of my favorites. And my dad loves this too. Let's try the fish. The fish is fire. That's goat intestines? Yes, that's intestines with goat. Deep fried intestines. The intestine and liver mix. They don't waste any part of the goat. None. Not bad. I'm not that into intestines or livers, but that was not bad. It's very chewy. Goat worked hard. Got another, uh, another type of fish. I'm not saying Nepal is famous for fish because it's not anywhere close to the ocean, but the fishes ain't bad. Somehow you guys got the fish dishes right. All right. I grew up in a Newari family. Yeah. I was raised by, yeah. Yeah. You know? Yeah. Oh, trust me, bro. We talked about that. You are every tribe. See, I told you. Nepalese version is better. All right, here we go. Oh, is that the bamboo soup? It really is like a mixture of cultures. Cause I see like a lot of Indian influences. I see bamboo and some of the vegetables, the greens, they look like more, um, like East Asian. And then I see all these other things that I've never seen before. So it's just like this really cool, like culmination of it all. We're talking about how even, uh, other Nepalese people get confused about, uh, what tribe you're from because actually you're from two different tribes. I am. I am. So like I said, my dad is Brahmin and my mom is a Gurung. But at the same time, I grew up in a Newari family, which was like, you know, from my dad's side. And when they were, when they moved here, uh, I was still with them over there. So I kind of like, you know, so I grew up eating these kinds of food, but I looked different. And even the homie over here, it was like, yo, Sid, like you're, you're mad confusing, bro. People tell me that like, you know, you're saying you're kind of like the Steph Curry of the Nepalese or, or the Drake, the Drake or Steph. You get to choose. Pink sauce, Momo. Okay. What is in the pink sauce? Tomato, tomato, mayonnaise, tomato sauce with a heavy cream mix. Oh, so it's an Italian fusion. It actually really looks like a vodka sauce. Yeah. All right. I'm down to try it, man. The Pink Sauce Momos. Pink Sauce Momos here at Woodside Cafe. Oh yeah. Yo, it actually tastes like pasta a la vodka mixed in Momo. You know, we are wrapping up here at Woodside Cafe, Newari Feast. Very, very dope. I got to say, man, maybe the raw beef was my favorite. I don't know. It's really good, guys. I think if you come here and you're okay with eating raw beef, I know not everybody is, but you got to try this, man. If you've had beef tartare and you've had the Korean one, you got to get this one. Mine would definitely be the sequa. This just makes it feel like home. You know what I mean? I'm going to go with this bamboo soup right here. That was really good. Altama. Almost tastes like a mofongo or something like that. Chicken stew from like the Caribbean. These go back a thousand years. Yeah. You know what I mean? Cheers. Let's drink the Chang. Babos. Baba. All right, you guys, we just wrapped up our Newari Feast here at Woodside Cafe. Where are we headed to now? Next, we're headed to Mustang Takali Kitchen, which is like the traditional authentic Nepali dinner, lunch, whatever you want to call it. So it's basically dal bhat and assorted side dishes. Let's go. You're Nepalese, right? But you're half Sherpa, half what? No, half Lama, half Guru. So you're half Lama, half Guru. And that Lama is from Dalai Lama's Lama. Yeah, you can say that. So you're Buddhist? Yeah. Right. So anybody, is there anybody, most people with the last name Lama will be probably Buddhist? Yeah, most of them. Most of them. And you got a new twin too. We are dressed the same. All right, you guys, this is our last and final spot on our Crazy Nepalese Restaurant Food Crawl. Sid, where are we at? So we're in front of Mustang Takali Kitchen. Mustang is a city in Nepal, and Takali are the tribe that, not a big tribe, I would say, but Takalis make the best Nepali talis. All right, man, let's go get some of the best talis in Jackson Heights. Talis from Takalis. Real quick, before we step down and get these Takali talis, real quick, Sid, you used to live in India. I did. I went to boarding school there. And I heard you do a mean Indian accent. Oh, yeah. Talk to me, buddy. Talk to me. What do you want to talk to me? This is bulls**t. I mean, hey, you grew up around people, you can do it. Hey, no offense, y'all. No, you can do it. You live there. Don't kill me there. All right, you guys, we are at Takali Kitchen. We got talis in front of us. We're looking at that. I've never seen that before. What's that? So that's a buckwheat paste, I would call it. Similar to the West African fufu, but it's made of buckwheat in Nepal. Oh, wow. You've never seen anything like that? Yo, I'm not going to lie. I thought it was like gooey, but it's steamed. It is. And it's like firm, and it's all cooked together. Okay, so how do I do? I dip it in this oil? Just do that. Yeah, just a little bit of that oil. Kind of like the inside of a taro bun, too. And then you got to put it with some of the curries. So we got some fish curry over here. Okay. So yeah, probably just dip it in. All right, all right. Grab some. I'm going to grab it in this. There's not much of a taste in the buckwheat, but you just got to mix it. Last time I had buckwheat was buckwheat soba. You know, like the Japanese soba buckwheat noodles, but I've never had buckwheat in this one. You said off camera, this is called dido? Dido. Dido. And dip the dido in the curry. I'm getting the dido. Whoa, I've never had anything like that. I don't know if it's because we're in New York or whatever, because I don't know what the fishes in Nepal taste like, but you guys' fish recipes for a nation that doesn't have a lot of fish. Pretty good. We make it pretty good. Let's figure it out. So dal bhat is a part of the thali. Dal is the lentil soup, and bhat is basically rice. I really like the dido. I'm eating the dido with everything. What else we got here? So we got some dal, we got some ghee, this is some clarified butter. Then yeah, you just got to mix it. So you just pour it in and mix it? Yeah, just stir it around. Wow, wow, wow. Feel that clarified butter, bro. I don't get too carried away. Yeah, just pour it. Wow. Right? And then you just ******* mix it. Yep. Then you just mix it. Mix it up. So mix it again. Oh, my bad. There's a clean way to eat with your hands, isn't it? But Nepalese kind of do it right. So me basically, so this took like, you know, some lessons in a way. So basically, you just use three of these. So four of these and your thumb. And just like, you know, mix it up. And then you just get a little bit of that mustard. And here. And then you just pick it with the thumb. You know what I mean? Scoop it off. Scoop it up. Push it. Yeah. Okay. Yo, I got this. This Tali has some curry chicken in there. And basically, after a scoop, you basically just take the radish pickle. Take a small bite. What about the go curry? This gives it a little crunch. You know what I mean? And then I'm gonna grab. David going ham, bro. David going ham. I'm grabbing some go curry. I'm grabbing some go curry. And then I'm gonna grab this chip. Oh, talk about fusion. And then I'm gonna sprinkle a little bit of rice on it. Just gonna watch out for that. Wait, you got the bone. Just watch out for the bone. You know what? Of all the spots we went to today, this is probably the one that I could eat at, obviously, like every day in terms of, you know, it's really light. But in a way, this is what Nepali people eat every day. This is the fuel that keeps Nepal going. Yeah. You know, you know, Guys, I'm here with the chef and the co-owner over here, Sharmila Sirchan. And she's going to tell us more about Mustang and Takali people as a tribe and about how this place actually just started. So basically, she's from Jomsom in Mustang. And the food, they said, originated from the Takali people, where we ate the rice for lunch and the dhido for dinner. So they started off in 2008. And this has been for almost 13 years now. So Takali Kitchen, like I said, ladies and gentlemen, would be the most Nepali food that you could eat. You know, breakfast, I mean, lunch, dinner. So you know, you got the whole thali. So yeah, Mustang Takali Kitchen. Thank you so much. Thank you. All right, you guys, that brings us to the end of our Nepalese crawl through Queens, New York. You guys, the days are short, the winters here. Andrew, what was your major takeaway? Man, my major takeaway is that I just really didn't know how diverse Nepal was. Like I had Nepalese food like once or twice before, but you never, never delve deep and really talk to this many people. And obviously having you there, take us through it all. I just learned so much. And yes, the culture is super deep. There's a lot of history and it's extremely diverse, but you guys all get along. Yeah. I mean, I think someone told me that it might be the most diverse country in the world in terms of language diversity for sure. Right. It is. So like I said, we have 120 languages, different ******* tribes, you know, it's, it's crazy. Yeah. I heard the whole country is the size of Manhattan. Is that true? It's the size of New York. So the entire country of Nepal is the size of New York, but there's 120 languages almost natively being spoken there. That's right. So, so how do you think people get along or communicate? I mean, just speaking for the youth, I'd say there's a lot of TC involved. Yeah. You know what I mean? A little bit laid back vibes, whatever you're saying. Okay. Yeah. So it's not just Nepal, but I would just say for the world in general, like John Lennon said, just give peace a chance, man. Why can't we all get along? You know what I mean? It's the spirit of the Nepalese people, which is like a never give up attitude because we've been through a lot of adversities. Like, you know, we had the earthquake back in 2015 and then we're still rebuilding from that. But the fact that we Nepalese, we never gave up. We stuck together. If we could, Hey, the whole world could. So I just want to do this quick segment for people to kind of explain, you know, why you're an interesting personality here in New York because you're a party promoter, but you're a immigrant. Very uncommon. Most people become like pharmacists or dentists or doctors or, you know, something proper. You, you work at nightlife. How did you become the immigrant and turn into the lit migrant? Well, I actually started nightlife when I was back in Thailand. I lived there for five years, like shout out to the homies back in Bangkok. And yeah, I just got into the nightlife. I started DJing, got into like the clubs. That's where I really learned about the nightlife. And then I came here and boom, it was not hard to, you know, just adjust to it. I actually was blown away, uh, by the diversity amongst Nepalese people, genetically different tribes, mixed tribes like yourself. I love meeting new people and, you know, just learning about the new culture. This is what I've been doing my whole life. And this is what I do for a living right now. You know, just meeting new people, introducing new people, putting them in a place in a way this comes with, it's an occupational hazard too. You know what I mean? But this is the best part about me just working as a nightlife, like, you know, in the nightlife. So you're saying you working in nightlife is somewhat still in line with the Nepalese spirit of being at peace with each other, kind of like blending things together for harmony reasons, I guess. In ways put, yeah, I'd say that. I'd say that. I think if I didn't know you, Sid, I'd be like, yo, that's BS promoter talk. But knowing you, man, that's real stuff. You already know. You're putting different people to the table, just like people, different types of people in Nepal. David, what was the favorite thing you ate today? Two. No, no, no. Just my favorite thing. Favorite one thing. Oh, man. A potato pancake at Dawa Kitchen with the green sauce. No, I keep thinking about that. I keep thinking about the Ricky Cora from Dawa Kitchen for me. Wow. What about you, Andrew? Just a fresh steamed beef momos, a momo crave. Did you discover anything new that you really liked? Yes, yes. For me, it had to be the momo in pink sauce because that had a lot of Nepali-Italian fusion to it, because the rest of the things, I'm usually eating it around here. But that, Woodside Cafe, you outdid yourself with that one. Shout out. And obviously, just the takali, the thali takalis, it just felt really light and something that would power you through the day. Right. All right, guys. Thank you so much for watching our Nepal crawl through Queens, New York. Please let us know in the comment section below what you thought of the food, what's another food we need to try in the New York area. And again, guys, remember, we may or may not be traveling for a while, so you can travel within your city, travel in your spirit, travel in your mind. Huge shout out to Sid. And until next time, we're out. Peace.