Maiya

Run by Mohit and Shaheen Shrestha, Maiya draws its name and spirit from the family matriarch, channeling a personal journey across continents. Mohit’s training at Le Chateaubriand and Le Dauphin melds with Diamond Gurung’s (ex-Jatra) roots, producing dishes that balance memory and technique.

Plates recall Kathmandu childhoods while speaking French kitchen: toasted flattened rice (chiura) and potato-filled parathas find their place next to French-style duxelles and thick classic sauces. Signature offerings include a puff-pastry tart with mushrooms, pork achaar and kasundi, or a charred chicken curry finished with precise, bistro polish. Coffee jelly with whipped cream nods to Japanese influences experienced in Nepal.

The menu pivots between set lunches Thursday and Friday, and broader à la carte options for dinner and Saturday lunch, always shaped by an instinctive, evolving approach.

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