The Amsterdammer

As a local foodie, I have sufficiently acquainted myself with a variety of Amsterdam’s best East Asian eateries. However, I have yet to explore the abundance of South Asian cuisines which, sometimes forgotten, represent an integral part of Asian culture. Therefore, I have decided to visit the Nepalese restaurant Bhatti Pasal right here in Amsterdam and challenge my palette! 

Nepal is located between India, Tibet, and China, where its transnational ethnics and backgrounds are adapted by the local cuisine. Nepalese foods are, in a way, the love-children of diverse origins: Tibetan, Indian, Thai, and Chinese. Its cuisine is often associated with (or mistaken for) the culinary tradition of South Asian “big brother” India because of the use of similar spices such as cumin and coriander. However, Nepalese food balances meats, greens, and carbs, with less fat and oil than traditional Indian cooking and thus tends to be a bit lighter. Although Nepalese food can feel a bit bland, it is no less interesting. My encounter with this unique cuisine is best encapsulated by quoting this Nepalese restaurant owner: “It’s tasty food, and you feel good after eating it”.  

Although there are a few Nepalese restaurant options available in Amsterdam, my pick was Bhatti Pasal, a dainty restaurant tucked inside an alleyway near Amsterdam Centrum. Despite the impressive 4.7 out of 5 star review average on Google, I tried to maintain a healthy level of both excitement and skepticism. The interior of the restaurant reminded me of the typical, hole-in-the-wall Asian eateries – quaint, cozy and crowded – but in the best way possible. Keeping with the Nepalese tradition, this casual restaurant centers around the act of food sharing, something I dearly miss about home. 

To promptly combat the chilly Amsterdam weather, I ordered the hot “chiya”, a sweet and fragrant ginger milk tea. For our mains, we chose pan-fried pork “momos” (dumplings), served with sesame sauce. Known as the quintessential and proud representative of Nepalese street food, these dumplings draw their influence from Bhutan, Nepal, Tibet, and select parts of India. The plump momos placed neatly on a thick, golden sesame sauce, were not only visually pleasing but tasted just as satisfying as they looked. It was the juiciest dumpling I have ever encountered, with the broth oozing out of the doughy wrapping. Nepalese momos perfectly combine the meaty Chinese dumplings with the light Japanese gyoza. Although the dish offered some heat and kick from the spices, it had a mild and subtle flavor.