Thupten Sherpa
Host & owner
You'll likely meet Thupten first — pouring a tongba, recommending the syapta, and happily sharing what growing up Sherpa really means. Hospitality here isn't a job; it's the whole point.
The family
A Sherpa family, far from home — and right at home.
Taste of Boudha is a family business built on Sherpa hospitality. We cook the food we grew up with, pour the drinks our grandparents made, and treat every guest like they've walked in from the trail.
Sherpa heritage
From Solukhumbu's high villages to Lakeside Street
The Sherpa people come from the high valleys of north-eastern Nepal, in the shadow of Everest. Theirs is a cuisine built for altitude and cold — warming noodle soups like thenthuk and thukpa, hand-folded momo, fried syabaley bread, and fermented drinks like chhang and tongba that have been made the same way for generations.
At Taste of Boudha we cook those dishes honestly — no shortcuts, no toning down. Much of what reaches your table starts at the family's farm in Kurima, Solukhumbu: the millet for the chhang, wild herbs, ginseng and mad honey gathered from the high forests. It's genuinely farm-to-table, just with a very long, very beautiful supply route.
The room reflects it too — a hand-painted mountain mural, prayer flags strung across the ceiling, and the carved sign out front: Sherpa Bar — Mountain Spirit from the top of the world.
Who you'll meet
The people behind it
Pasang Sherpa
Kitchen, classes & guided hikes
“Mr. Pasang” runs the hands-on momo cooking classes and leads guided hikes into the hills above Pokhara, carrying the mountain knowledge of his Solukhumbu home.
Coco
Resident Doberman
The unofficial host and most-photographed regular. Coco keeps the door, supervises the garden, and has been known to pose beside a cocktail.
“Eat like you've come down from the mountains. Stay like you're family.”
— The Sherpa family at Taste of Boudha
Come share a tongba with us.
Reserve a table, or pull up a stool at the Sherpa bar — Coco will be expecting you.