While In Kathmandu Brings Nepali Flavors Back to Long Island
By Lori Saxena
Glen Cove’s food scene just got a fresh burst of Himalayan flavor with the opening of While In Kathmandu, a Nepali restaurant offering authentic Nepali cuisine that has been scarce on Long Island since Everest Himalayan Cuisine in Bellmore closed two years ago.
Created by brothers Bikash and Parash Kharel, the restaurant serves a range of traditional dishes, from beloved Nepali dumplings known as momos to grilled skewers and unique street-food-inspired creations, each reflecting Nepal’s culinary diversity.
“We wanted to bring a taste of home to a new audience,” Bikash, the head chef, said, emphasizing his goal of fostering curiosity about Nepali cuisine on Long Island.
Momos, perhaps the restaurant’s most popular dish, are plump dumplings filled with chicken, shrimp, water buffalo, or vegetables. They come steamed, fried, or in a creamy, tomato-based broth called jhol.
Momos are plump dumplings filled with chicken, shrimp, water buffalo, or vegetables. They come steamed, fried, or in a creamy, tomato-based broth called jhol, and have become an unofficial ambassador for Nepali food globally.
Priced between $14 and $17, the momos bring back a nostalgic taste for Nepali food lovers and introduce new diners to this staple of Himalayan cuisine.
“People love them because they’re approachable and satisfying,” Bikash noted, adding that momos have become an unofficial ambassador for Nepali food globally.
Another highlight on the menu is sekuwa, Nepali-style grilled skewers of chicken, goat, or shrimp ($18 to $22), served on a bed of chiura—flattened and dried rice.
“Chiura is served as a snack, and usually most people would never know about it, but by combining it with the meat, I can show people what it is subtly. That’s something I grew up eating, and that’s how I can share it,” Bikash said.
While In Kathmandu also serves inventive takes on traditional dishes. Inspired by his time growing up in Queens and his family’s culinary history, Bikash has crafted a few fusion offerings: masala fries, masala wings, and “not tacos,” featuring spiced choila chicken or jackfruit wrapped in fresh roti. There’s even a Nepali twist on the classic American burger, using water buffalo instead.
“I have made my own twist on a lot of things. The market already has burgers and I can’t compete with those, but there is no water buffalo burger, which is what I grew up eating,” Kharel said. “It’s tradition with my own twist.”
Colorful designs inside the restaurant contribute to a lively, upbeat, modern atmosphere.
The decor at While In Kathmandu is as bold and vibrant as the food. Taking over the former Indian restaurant, Tava, they have adorned the space with murals that echo Nepal’s rich culture, commissioned from a friend. Even the bar reflects a sense of place, with three Nepali beers on tap, inviting guests to unwind in an ambiance that marries the warmth of Nepal with the energy of New York. On either side of the bar are two TV’s playing documentaries about Nepal.
The brothers’ journey into Nepali cuisine began with their family’s roots in the restaurant business. Born in Nepal, Bikash came to the U.S. at the age of 10, while Parash arrived at 16. This upbringing has given them a unique advantage in bridging cultural gaps.
“Growing up here, I don’t face the language barriers my father did. I can describe Nepali bara, a staple dish for us, as a ‘lentil pancake’ which is instantly relatable for Americans,” Bikash explained. This new, younger generation can share their culture more boldly, and that’s precisely what he and his family are doing.
The Kharel brothers, along with their cousin, Bipin Bhatta, have poured their hearts into this venture, spending two and a half months planning every detail.
Colorful storefront of While in Kathmandu. Located in Glen Cove, this is currently the only Nepali cuisine on Long Island.
“We did all the renovations by hand, really making this a family thing. It was our blood, sweat and tears” Parash, the manager, said. The restaurant is not just a business; it’s a labor of love, where each family member contributes to creating a welcoming atmosphere.
With While In Kathmandu, the Kharel brothers aren’t just building a brand but an experience that connects cultures. Their family’s heritage and the desire to keep Nepali culinary traditions alive have driven them to carve out a unique niche in the restaurant industry. Bikash pointed out that Nepali food remains “uncharted territory” in American cuisine, unlike Indian food, which has been widely commercialized and standardized. This, he believes, gives him more freedom to innovate, adapt, and showcase new dishes.
However, because of this, the Kharels also face a challenge in educating their patrons about Nepali cuisine.
“We have to explain our food in detail,” Parash said. “Many people aren’t familiar with the flavors and traditions behind our dishes. It’s a big part of our mission to teach them about our culture through food. Food is more than just food.”
Despite these challenges, the Kharels remain passionate about bringing Nepali cuisine to a broader audience, especially given their prior success.
A Kathmandu popper, two peppers fried in a chickpea batter, stuffed with potatoes. This is one of many unique fusion dishes that Bikash, the head chef, created.
In 2016, the brothers opened their first While In Kathmandu location in Ridgewood, Queens, and committed themselves to popularizing Nepali food. It wasn’t easy at first. The key, they found, was to engage customers directly.
But Ridgewood, which boasts an extremely diverse population, is vastly different from Long Island.
“It’s harder here. I’m outside, constantly talking to people, putting up flyers, describing the food and culture. Instead of just bringing out the food, we walk people through what they’re about to eat. It’s about helping them visualize and get excited about it,” Parash said. He also added that he sometimes acts as an unofficial ambassador for Nepali history and culture.
For the Kharels, While In Kathmandu represents both the heart of Nepal and the innovation possible when cultures meet. By blending the flavors of their heritage with the multicultural influences of New York, they hope to build a community around their food, one momos-filled plate at a time.
Lori Saxena is a reporter with The SBU Media Group, part of Stony Brook University’s School of Communication and Journalism’s Working Newsroom program for students and local media.
