US EditionRaising the bar: Nepal's emerging cocktail culture
New bars in Nepal blend local ingredients and global techniques to create unique cocktails, boosting jobs amid daily youth migration of 1,600 people, experts say.
- Abhishek Tuladhar's Kathmandu-based bar, Barc, received a prestigious hospitality prize from Asia's 50 Best Bars organization this year, marking a historic achievement for Nepal.
- This recognition reflects a rapidly evolving cocktail scene led by bartenders blending global skills with local ingredients despite Nepal's economic challenges.
- Barc's menu features Ilam tea, local rice spirit aila, and dried fruit snacks like titaura, showcasing Nepali flavours adapted for wider markets.
- Tuladhar observed that the scene is progressing rapidly, while Emma Sleight highlighted how Nepali hospitality uniquely blends genuine warmth, cultural richness, and strong enthusiasm.
- Growing cocktail interest drives new investments creating stable jobs, significant where about 1,600 young Nepalese leave daily seeking work abroad.
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13 Articles
13 Articles
Kathmandu - Behind his counter in Kathmandu, a barman delicately deposits a slice of titaura, a local spicy treat based on dried fruit, on a martini cup. He is part of a new generation of Nepalese, often trained abroad, who are working to create a cocktail culture in the Himalayan country, where menus are more like beer and simple spirits. And who are beginning to generate some international recognition. "The situation is changing very quickly,"…
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Total News Sources13
Leaning Left2Leaning Right1Center6Last UpdatedBias Distribution67% Center
Bias Distribution
- 67% of the sources are Center
67% Center
L 22%
C 67%
11%
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