Montys of Kathmandu restaurant
28 Eustace Street, Dublin 2, City Centre South, Dublin, Dublin 2
Montys of Kathmandu
A La Carte Menu
Mild deep-fried vegetables in a light batter with crushed cashew nuts and jwano (lovage) seeds.
For 2 To Share (Six Pieces)
Lina’S Bhyanta Ko Bharta
Medium spiced barbecued aubergine pate served with plain Nan.
Aloo Kerau Chat Pat
Spicy potatoes and peas with fresh chillies, spring onions, ginger and coriander, served in a spicy papad bowl.
Sizzling medium-spiced baby squid barbecued in the Tandoor.
Khukura Ko Chuso Masu
Medium spiced barbecued chicken wings
For 2 To Share (14 Pieces)
Khukura Ko Chuso Masu Lollypop
Medium spiced barbecued chicken wings, tossed in a sweet and spicy tomato sauce.
For 2 To Share (14 Pieces)
Spicy chicken or Lamb with fresh chillies, ginger, onions, coriander. (Served Cool)
Masu Ko Bari
Cubes of medium-spiced minced lamb with garlic, ginger, spices and fresh herbs, served in a tomato-based sauce.
Raw minced lamb, with garlic, ginger, herbs and spices, served with a shot of whiskey – a delicacy among the Newars of Kathmandu.
Boneless chicken pieces marinated in home-made yoghurt with herbs and spices, and cooked with onions, capsicum and tomatoes.
Khasi Ko Karang
Medium-spiced lamb chops marinated in spices cooked in the Tandoor and served in a sizzler.
Chulo Ko Parikar
Tandoori mixed grill consisting of sekuwas (chicken and pork), lamb chops, jumbo prawn and poleko chara.
Medium-spiced jumbo prawns marinated in spices, and Greek-style home-made yoghurt.
Medium-spiced monkfish with tomatoes, capsicum and herbs
Jyogi Bhat (Sages’ Rice)
Jyogi is a Nepali term for sages (holy men). The bhat (rice) normally consists of their daily collections of the day, cooked and then mixed together in one pot. Spinach is included in the cooking. This is the Nepali version of Biriyani. Served with a side
Traditional Nepali Curry. Can be served mild, medium or hot.
Spicy Nepali dish with yogurt, fresh chillies, coriander, ginger and a touch of garlic.
Cubes of minced lamb cooked in the Tandoor and served in a rich, creamy, masala sauce, with peppers, onions and mushrooms.
Nepalese Meat Masala
Tender boneless lamb cooked in a mild-to-medium masala sauce.
Masu Ra Sag
Tender pieces of lamb (chicken) (medium) cooked with spinach and fresh herbs in fenugreek Sauce
Tandoori Butter Chicken
Tandoori chicken on or off the bone cooked in rich thick creamy masala sauce
Boneless chicken cooked in Tandoor and served in rich creamy masala sauce with fresh mint.
Khasi Ko Chilli
Slices of lamb, simply pan fried, with onions, capsicum, fresh chillies, coriander and ginger.
Fairly dry medium spiced dish with fresh scallions, onions, capsicum, ginger, garlic and coriander.
Barbecued pork, simply tossed in the pan with crunchy onions, capsicum, ginger, garlic, chillies, soy sauce and fresh herbs. Served medium to spicy. Also available with Chicken.
Finalist in the Moreau Chablis Fish Dish Competition 2004 Barbecued spicy monkfish, finished off in the pan with crunchy vegetables and soy sauce.
Chicken Chilli Nanglo
Spicy deep fried chicken in a light batter with chillies, onions, capsicum and fresh herbs.Speciality rom a Nepalese Restaurant in Kathmandu.
Traditional Nepali mixed vegetable curry. Can be served mild, medium or hot
Home-made cheese with peas and onions, ginger and capsicum, medium-spiced, served fairly dry.
Medium-spiced mixed vegetables in a spinach sauce.
Mixed vegetables in a rich, creamy masala sauce.
Spicy fried potatoes with cumin seeds and ginger.
Medium-spiced aubergine, with ginger, garlic, scallions, capsicum and coriander.
Chickpea lentils with garlic, ginger, coriander and fried cumin seeds.
Medium-spiced chick peas with ginger and chat masala.
Sada Bhat (Plain Rice)
Multi-coloured rice cooked with ghee and whole spices.
Chiao Bhat (Mushroom Rice)
Fried rice with mushroom, soy sauce and black pepper.
Kerau Pilao (Peas Pilao)
Fried rice with egg, peas, soy sauce and black pepper.
(Choice of; Ledo Bedo, Masala or Gorkhali)
(includes home-made chutneys)