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Casual, brick-lined eatery offering a Nepalese menu of masala wings, dumplings & skewers.
Address and Contact Information
Address: 7-58 Seneca Ave, Ridgewood, NY 11385
Phone: (718) 386-3416
Website: http://www.whileinkathmanduny.com/?utm_source=gmb&utm_medium=website
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While In Kathmandu (@whileinkathmandu) · New York, NY – Instagram
3.7K+ followers · 14 posts · Cafe & Grill A Nepali chiya pasal ( Tea Shop ) with backyard garden in heart of ridgewood. Breakfast lunch dinner.
Reviews
Zoe S
While in Kathmandu is a neighborhood classic- the space is beautiful, intimate, and lovely for a casual romantic evening! Service from Susie was amazing and friendly. The food is always incredible. Standouts are the pillowy Cheese Naan, veggie momos, and anything from the “Off the Grill” section of the menu. (Salmon was tender and beautifully spiced and I never knew broccoli could be so good.) Check out While in Kathmandu, it’s a beautiful neighborhood spot.
… morewallace dos santos
Delicious flavor palette and great vibe! Had a great dinner here.
We ordered a mango lassi, water buffalo dumplings, garlic naan, and the goat platter! Absolutely delicious. Super cool arrangement of meat options!! Huge servings for the price and we were pleasantly stuffed!
The goat platter had an array of interesting flavors. The goat was a bit gamey though, always feel a bit weird picking bones out of my food in a restaurant.
… moreWe ordered a mango lassi, water buffalo dumplings, garlic naan, and the goat platter! Absolutely delicious. Super cool arrangement of meat options!! Huge servings for the price and we were pleasantly stuffed!
The goat platter had an array of interesting flavors. The goat was a bit gamey though, always feel a bit weird picking bones out of my food in a restaurant.
Kimberly Lim Legaspi
While in Kathmandu offers an amazing experience. It is cash only, but there is an ATM located inside. The space is cozy and the staff are kind and attentive without hovering, which makes the entire experience relaxed and comfortable.
We started with the cheese naan, cut into generous triangles with lightly blistered surfaces and golden brown spots from the oven. It was served with a smooth mint sauce that tasted fresh and lightly tangy, balancing the richness of the naan. The dry rub masala wings came out deeply golden and crisp, coated evenly in warm spices like cumin, coriander, and chili. Instead of being saucy, the spices clung to the chicken skin, letting the flavor of the meat shine while still delivering heat and aroma.
The momos were a standout both visually and in flavor. They arrived steaming hot, neatly pleated and glossy, arranged in a shallow wooden bowl. Beneath them was a thin, chilled tomato sesame based sauce, pale orange in color and lightly nutty. The contrast was intentional and well executed, hot dumplings against a cool, tangy sauce that sharpened each bite. Momos have Tibetan roots and became deeply woven into Nepali food culture, especially in the Kathmandu Valley, where they are everyday comfort food. The wrappers here were thin and tender, never doughy, and the fillings of water buffalo, pork, and chicken were juicy and well seasoned. The water buffalo momos stood out in particular, with a deeper and slightly sweeter richness that reflects how commonly buffalo is used in traditional Nepali cooking.
For mains, the Kathmandu Alfredo was an unexpected but well balanced dish. The fettuccine was coated in a creamy sauce with a subtle Nepali twist, incorporating a tomato and chili base that added gentle heat and acidity. We added grilled chicken for a small upcharge, and the pieces sat on top with light char marks that added smokiness. The garlic naan served alongside was not just decorative but useful, perfect for scooping up the sauce.
The Chitwan ko Tass arrived on a metal platter that felt almost ceremonial. Cubes of grilled goat meat were dark and caramelized at the edges, looking tender and juicy. They were served with a mound of puffy beaten rice, tomato and radish salsa, crunchy roasted soybean seeds, and fresh cucumber and radish slices. This dish comes from the Chitwan region of Nepal, where grilled meats are traditionally paired with fresh, acidic, and crunchy elements rather than heavy sauces. Visually, the contrast between the charred meat, pale rice, and bright vegetables was striking, and each bite felt balanced and intentional.
The Chicken Khaja Platter followed a similar structure. Khaja refers to light meals or snack plates meant to be shared. This platter included juicy grilled chicken, chicken choila prepared with spices and mustard oil, grilled egg, puffy rice, fresh vegetables, and crunchy soybeans. The mustard oil added aroma and depth without overpowering the dish, and the mix of textures kept every bite interesting.
My Poleko Lamb arrived sizzling on a cast iron plate set over a wooden base, still steaming when it reached the table. Cubes of boneless lamb were grilled until lightly charred and nestled among bright green vegetables, with mashed potatoes underneath soaking up the juices. A lemon wedge sat on top, ready to be squeezed over the lamb, and a side of Kathmandu coleslaw added freshness and crunch. It looked hearty and rustic, and the flavors delivered exactly that.
To finish, I had an iced chiya. Nepali chiya is brewed strong with black tea, milk, ginger, and warming spices, and it is less sweet than typical chai. Served cold, it was smooth and refreshing, a calming way to end a rich and satisfying meal.
Overall, they do an excellent job of blending traditional Nepali dishes with approachable comfort food while staying respectful to the cuisine’s roots. The visuals, textures, and flavors all feel intentional, and the experience as a whole feels honest, comforting, and worth returning to.
… moreWe started with the cheese naan, cut into generous triangles with lightly blistered surfaces and golden brown spots from the oven. It was served with a smooth mint sauce that tasted fresh and lightly tangy, balancing the richness of the naan. The dry rub masala wings came out deeply golden and crisp, coated evenly in warm spices like cumin, coriander, and chili. Instead of being saucy, the spices clung to the chicken skin, letting the flavor of the meat shine while still delivering heat and aroma.
The momos were a standout both visually and in flavor. They arrived steaming hot, neatly pleated and glossy, arranged in a shallow wooden bowl. Beneath them was a thin, chilled tomato sesame based sauce, pale orange in color and lightly nutty. The contrast was intentional and well executed, hot dumplings against a cool, tangy sauce that sharpened each bite. Momos have Tibetan roots and became deeply woven into Nepali food culture, especially in the Kathmandu Valley, where they are everyday comfort food. The wrappers here were thin and tender, never doughy, and the fillings of water buffalo, pork, and chicken were juicy and well seasoned. The water buffalo momos stood out in particular, with a deeper and slightly sweeter richness that reflects how commonly buffalo is used in traditional Nepali cooking.
For mains, the Kathmandu Alfredo was an unexpected but well balanced dish. The fettuccine was coated in a creamy sauce with a subtle Nepali twist, incorporating a tomato and chili base that added gentle heat and acidity. We added grilled chicken for a small upcharge, and the pieces sat on top with light char marks that added smokiness. The garlic naan served alongside was not just decorative but useful, perfect for scooping up the sauce.
The Chitwan ko Tass arrived on a metal platter that felt almost ceremonial. Cubes of grilled goat meat were dark and caramelized at the edges, looking tender and juicy. They were served with a mound of puffy beaten rice, tomato and radish salsa, crunchy roasted soybean seeds, and fresh cucumber and radish slices. This dish comes from the Chitwan region of Nepal, where grilled meats are traditionally paired with fresh, acidic, and crunchy elements rather than heavy sauces. Visually, the contrast between the charred meat, pale rice, and bright vegetables was striking, and each bite felt balanced and intentional.
The Chicken Khaja Platter followed a similar structure. Khaja refers to light meals or snack plates meant to be shared. This platter included juicy grilled chicken, chicken choila prepared with spices and mustard oil, grilled egg, puffy rice, fresh vegetables, and crunchy soybeans. The mustard oil added aroma and depth without overpowering the dish, and the mix of textures kept every bite interesting.
My Poleko Lamb arrived sizzling on a cast iron plate set over a wooden base, still steaming when it reached the table. Cubes of boneless lamb were grilled until lightly charred and nestled among bright green vegetables, with mashed potatoes underneath soaking up the juices. A lemon wedge sat on top, ready to be squeezed over the lamb, and a side of Kathmandu coleslaw added freshness and crunch. It looked hearty and rustic, and the flavors delivered exactly that.
To finish, I had an iced chiya. Nepali chiya is brewed strong with black tea, milk, ginger, and warming spices, and it is less sweet than typical chai. Served cold, it was smooth and refreshing, a calming way to end a rich and satisfying meal.
Overall, they do an excellent job of blending traditional Nepali dishes with approachable comfort food while staying respectful to the cuisine’s roots. The visuals, textures, and flavors all feel intentional, and the experience as a whole feels honest, comforting, and worth returning to.
Courtney Min
suzie was my server and she was v attentive and kindly answered all my questions abt the food. i had the chicken platter and it was the most flavorful dish i’ve had in a while—just what i needed after a long, grueling winter day. especially loved the achar, i wanted to buy a jar of it. great place to solo dine. and their price point is quite up there ngl, but so worth it. will be back very very soon
… moreJyoti Adhikari
We celebrated my mom’s birthday here and it was such a wonderful experience! The staff were very friendly and welcoming, and the food was beyond our expectations—absolutely delicious! Everything we ordered was amazing. We’ll definitely be coming back!
… moreGabriel Daboss
The company was incredible. Laughter, joy, sorrow, and excitement. All of the previous emotions on that list I just made were in the air while in Kathmandu. One day, I would like to climb the Himalayas. Think of the fresh breeze one may experience while approaching one of its summits. Incredible.
The food was good too, get the fish starter.
… moreThe food was good too, get the fish starter.
Mandy Kuo
Haven’t had the chance to visit Nepal but dining here made me feel like I got to try authentic Nepalese food. All the staff were very hospitable and the owner explained clearly the ingredients used. The plantain momo was delicious and so different from other momos I’ve had. The main courses had really unique side dishes and the puff rice was cool. The staff also shared their knowledge of Nepalese culture with us. Only downside was it was cash only.
… moreAlexandra Azzam
The food was so delicious! I’m so glad I finally tried this cute spot with amazing food and super lovely service. The staff guided me through ordering and they were so kind and thoughtful. Amazed there wasn’t a line out the door for how good the food was and the value for what you pay. The momos were authentic and the portion was large. I’m so glad I don’t have to trek all the way to Jackson heights for legit and fantastic Nepalese food. Definitely a Ridgewood favorite!
… moreAbby
Love the ambiance and service here – they’re kind and helpful! I tried the chicken khaja platter and it was interesting to try although I probably wouldn’t order again. There were a lot of textures and the soybeans were a bit strong for me. I would definitely want to come here again and try other menu items. Also it’s cash only! There is an ATM in the back 🙂
… moreLauren Rosalanko
Excellent food! This spot always has great hospitality too. Momos are a must, if it’s cold the Masala tea or Hot honey and Lemon are excellent
… more