By Sharmila Chand

Jimbu Thakali, a well known  restaurant chain of  Kathmandu  celebrates the food of Nepal’s Thakali community through a menu that draws on local ingredients, seasonal produce and recipes that have travelled through families over the years. Now the iconic brand has found its home  in Gurugram,  bringing the flavours of Mustang valley to India, with recipes and traditions that have been passed on through generations.

The name ‘Jimbu Thakali’

The restaurant takes its name from Jimbu, an aromatic herb found in the Himalayas that has long been used in Nepali kitchens for  seasoning the dishes.  Along with Timmur, Nepal’s native pepper known for its citrusy aroma and mild numbing finish, jimbu forms an essential part of the restaurant’s flavour palate.

Interiors

Spread across 2,500 sq. ft., the restaurant accommodates 80 guests and draws inspiration from the architecture of Mustang. Handcrafted Newari-style wooden windows and warm natural materials take inspiration from Mustang’s traditional homes and craftsmanship, adding to the restaurant’s Himalayan-inspired setting. Every detail has a story to tell – textures, colors, props, even the taps to wash hands – a delightful slice of Nepal brought to Gurugram.

Thakali Thali

At the heart of the menu is the Thakali Thali, which they have proudly served around three million in Nepal.
It’s a beautiful decked up brass thali offering traditional meals that bring together rice, jimbu-flavoured lentils, seasonal vegetables, potatoes, gundruk, radish pickle, tomato chutney and a choice of chicken, mutton, fish or vegetarian preparation. Each element reflects the flavours and recipes that have shaped the family’s kitchen over the years.

During my first visit, I fell in love with my veg thali. The warmth of the rice with plenty of hot ghee poured right in front of me, the
signature Nepalese  black dal, the richness of the masu and the best, part – radish pickle. I want to eat with my hands. I look around and see one diner lapping up his thali with his fingers all dipped in curry. And next moment I am doing the same. “It’s the tradition of the food from where it has come and it’s the best way to relish your food, before it reaches your palate,” tells Vivek Sherchan, the vivacious Founder of the brand.  “Before the taste comes the touch, the feel and the best way to embrace your food fully.” He smiles and tells about ‘Cheli Jawai Thali’ – which is extra lavish with more dishes and very special as it is meant for feeding son in law.

The menu also features regional favourites-  Jhol momos of course and Mustang Aloo tempered with herbs from that region.
Kanchyamba (Buckwheat Fries), Mutton Momo, Chicken Choila wings, Sukuti Sadheko, Timmur Chicken and Buckwheat Thakali Jimbu Nachos bringing familiar flavours into a new format. Not to forget , Mutton Sukuti, Nepalese classic – a hot favourite across Nepal for generations.

For dessert, you can’t go wrong with the Chimichangas Cheesecake. A fried pastry with delicious soft filling served with vanilla ice cream.

Founder’s Vision

“Opening in India has been a longstanding dream for us,” says Vivek Sherchan. “We wanted our first restaurant here to introduce guests to the food we have grown up eating. Thakali cuisine is simple, seasonal and ingredient-driven, and we hope diners discover a side of Nepal that goes beyond the familiar.”

Check it out, for an exclusive experience of warmth, tradition, culinary authentic flavours at Jimbu – a  Nepalese home in your city. A true gem offering outstanding hospitality with warmth and care.

Sharmila Chand In conversation with Vivek Man Sherchan, Founder and CEO, Jimbu Thakali

#Are you happy with the response you have got with opening your restaurant in India?

Oh yeah absolutely I am happy. I had not expected this response so early.
I always knew we had the same taste palette. But I will definitely take this as a blessing.

# What is the USP of your brand and Restaurant?
In India “definitely not only introducing the Nepali culinary but the whole package. Traditional architectural and Nepali hospitality.

# Did you have to change few recipes and dishes for Indian market?

Yes. In Nepal we were a Thakali restaurant. Now we feel we have a bigger responsibility of representing the whole of Nepal. So we have added popular dishes from other Nepali culture and ethnicity as well.

# What dreams remain to be fulfilled?
This is just the start. I think India will embrace jimbu Thakali.
Sky is the limit here.

By Sharmila Chand, Consulting Editor