 It came from Tibet, I'm not gonna lie, all right? But we'll be biased, we need to please do it better. Oh! What? What? If you asked the average person what they know about Nepal, they might have best mentioned Mount Everest. But there was such an incredibly diverse history that reaches back thousands of years that between the food, culture, religion, and people, we couldn't fit in a short video. So we're gonna go dive deep into Nepalese culture the best way we know how without leaving the country. By going to Queens, New York. The expedition is led by our mixed Gurung, Noori, Brahmin, party promoter friend Sid. So sit back, learn something, get a little hungry, and hit that like button right now because this is the WorldNY. Let's go. What's going on everybody? Welcome to a very special episode of the WorldNY. Today, we are in Queens, New York, and we are about to do a crazy Nepalese food crawl. You know, we're about to hit up so many spots, but we could not do this without a Nepalese friend and here with us, we got Sid. Hey guys, my name is Sid, and I come from Nepal. I was born in Nepal. I come from many different backgrounds. I have an identity crisis to be honest. You know what I mean? My mom's a Gurung, my dad's a Brahmin, and I grew up in a Noori family. So you spent a lot of your life in Queens so you know the lay of the land and you're gonna show us where we're going today. I did, I did. I did grow up in a lot of bunch of different places, but my parents moved here since I was a kid. All right, Sid, what are we doing today? Because I just got to get the breakdown because I know we're going to a bunch of spots. All right, so I'm taking you to Dawas. It's like a Morton Fusion, really hipster place and you got a lot of Himalayan menu. The owner herself is a Tibetan, but she grew up in Nepal, so you got some interesting food. So it kind of like speaks to the complicated nature of the Himalayas, right? Because you have a ton of different people, different people from above the mountain, below the mountain, some people who mixed a couple hundred years ago and then created a new group of people. We're all over the place, yo. After this, we're gonna go to Woodside Cafe, which is one of my favorite restaurants. We're gonna try some nirwari food over there, and then we're gonna go to Takali Kitchen, which is the most traditional Takali Nepali food that you could get. So we're going from kind of the hipster fusion modern spot to the traditional spots. That's right, that's right. Dawas Kitchen, let's go. All right, Sid, on this Nepalese food crawl, why did we start here in Sunnyside Queens at Dawas? So I brought you guys over here so we could try some authentic traditional Nepali breakfast. My name is Dawa. I'm a chef and co-owner of this restaurant, and I'm originally from Tibet, but I was born in Nepal and went to boarding school in India. What do you want people to know about Himalayan food after they leave your restaurant? I would like them to know that it's a very humble, very minimum ingredients because Himalaya is a high range, I mean, very high altitude, right? We are not abandoned with all these vegetables. So basically, it's like a lot of root vegetables and dairy products and meat. Yes, tough climate and then still like, you know, make it delicious. All right, you guys, breakfast is being served here at Dawas. What are we looking at? So with me, I got this guaramori, which is a rice floor-based fried dough. And then we got some black chickpeas. We call it chana. And then we got some Sunnyside eggs. Usually, we get boiled eggs, but hey, we're at Dawas. Right, because Dawas is doing a little bit more deconstructed, reconstructed. All the ingredients are the same. Different presentation. So this is a traditional sherpa breakfast found in the mountain areas. I am familiar with the buckwheat crepe, but not as much with the squash. Guaramori. All right, you guys, I'm dipping it in the beans. I'm dipping it in some of the eggs, too. Wait, I thought Andrew was the mixologist. Yeah. Oh, is it not supposed to be like that? I don't know how it's supposed to be. It's not really how you... So typically, you're supposed to dip it in a tea. Usually it's like milk tea, but today we got some Tibetan butter tea. Hey, you eat it the traditional way. Yeah, I'm just gonna stick to some traditional way. So you just dip it, and here it goes. Yeah, I heard the more the milk teas kind of came in after the British came in, right? So, you're all right. But then it kind of got adopted, right? The chai. But here we keep it in more true, true high altitude and more true school. You better be. This is so good. This is so good. I'm not a watermelon. This is one of the best breakfasts I've had in a long time. It feels like salsa, you know, with the chopped onions and tomatoes, but it has that spicy sauce and then these crispy, airy kind of like biscuits. Oh my God. Rikikore. All right, next up, number two breakfast dish. We got the rikikore, almost a what? A potato flatbread? Wow. Sweet. Yo, the food here is fire. This is super good, too. And Dawood, do you think you were only able to come up with this menu because you knew so much about like all the different regions in the Himalayas? Because you didn't just know the cuisine of like one tribe. You knew of like so many. Yeah, yeah, exactly. And then this is the thing, like even in the Nepalese, there's a different tribe and there are like specialities. Nehwari is good for like the snacks, like, you know, the drinks. And Sharpa and Tibetan, they are like momo kind of. Okay. So every tribe has their specialities. I'm Kai. I've stopped in today for a late breakfast. I've had momo's before, but this is the first time I'm trying their bone broth. Okay, yeah. Does that remind, how do you like it? Like, what is it, what's the name? Mostly bone marrow. There's some white daikon radish. There's some thick noodles. There's some cilantro. It's really rich and flavorful. And there's a hint of spice, which is nice. It's not partial to Chinese cooking. At least, Tanzanese style. So this is a nice variation of it. So what is so special about the mixture in Nepal, especially when it comes to like religions too? So statistically, they say 90% are Hindus and just 10% are Buddhists. But whoever made those left the big part out. That is, not only are we really tolerant and, you know, live together in harmony, but there's a lot of same common, there's a lot of common aspects of worship in many respects when it comes to that. And in Nepal, and only in Nepal, you got like a rare dual faith situation where you got two major religions that is the Hinduism and Buddhism. And then they're forming to one unique leaf system. If that's not crazy, I don't know what is. You know what I mean? That's unheard of anywhere else. So, yeah. This is the kuda, and we're going to dip the kuda in the farsi. That's right. People are thinking farsi. That's like the Iranian language, but we're not. It's fun. It's farsi. Is that the same kuda as this one? This is the rikikuda? This is the rikikuda. Yep. Hey, you got it. You got it, bro. She said it translates to potato pancakes. I've never seen this. This is crazy inner. This is like a squash taco. Yeah. Wet squash taco. This is like a beardy squash taco. I'm grabbing it. Let's go. Yo, that is unlike everything I've ever had before. For me, you guys, what was your favorite? I liked everything. I literally liked everything. I'm going to go with the rikikura. Man, my favorite guaramari. Yo, the whole plate. Just the fried puff and everything is so crispy and chewy. It was almost like eating savory donuts, right, with breakfast. Oh, my God. There's not really that. There's not that many things that are this crispy on the outside and gooey on the inside. I would usually go with the guaramari, but this is the first time I'm actually trying this. And with the butter and the sauce. Oh, my God. I love it. I love it. Man, you guys got to come here, man, if you have had Himalayan food or if you haven't had Himalayan food, maybe this is like a really great introduction to it. You know, just because it's very accessible, very easy to eat. Not only that, it's pan Himalayan. So next up, we're going to Momo Crave. And if you know Nepalese, we're crazy about our momos. And we know how to do it right. And we're going to talk about the momos versus Nepalese momos. Oh! The debate goes on. All right. Next, we're going to Woodside. We're actually headed to 65th Street, which is around the area of Jackson Heights, which is, I'd say, the gateway to Jackson Heights. Well, I've heard it be referred to as Himalaya Heights. It is. It is. Jackson Heights is one of the most diverse places in the world. I mean, New York has the most diversity in the world. And Jackson Heights, the most diverse spot in it. All right, Sid, our next spot is Momo Crave. Can you give us a little background on it? So basically, if I had to live on one dish for the rest of my life, that would be momos. Whoa! Okay, so you say you will live off momos. Before we get into this, there's some debate because the origin of the momo is a little bit debated, especially the one that is shared between Tibet and Nepal. Where did it come from? It came from Tibet. I'm not going to lie, all right? All right. I thought you were going to say it. But I will be biased. We need to please do it better. Oh! Yo, Mom's Momo Truck in the Tibet video was pretty good. So we'll see. It's no beef, but it's all friendly though. Yeah, it's all weird just messing around. But there are more Tibetan momo trucks than there are Nepalese momo trucks, correct? There are. There are, yes. Momo Crave in Jackson Heights. All right, you guys, we are at Momo Crave right now. It's owned by Nepalese, established in 2018. Let's meet the man behind it. Yo, what's up, man? I have a check right here. Man, nice to meet you. Nice to meet you. Nice to meet you. Hey, tell us what you're doing here at Momo Crave. We specialize in fusion momos. It's Himalayan dumplings with different kinds of flavors. What we do is we have integrated some flavors from South Asia and Indian subcontinent as well as we have flavors from America. So we've got like 12 varieties of different kinds of momos. This sort of like modern fusion momo movement is relatively new, right? It is. It is. But wait till you try the tacos momo. You're going to see the Jackson Heights, the Amherst mix to this momo right here. Okay. All right, you guys, we are looking at a crazy momo feast at Momo Crave. Can we just point out some of the ones real quick? Like we have the Tandoori momo. That's right. And then you got the Chalk momo. You got the Sukuti momo. You got the Chili momo. You got the Sizzling momo, which is my favorite. We got some Joel momo, which is like the most traditional type. And here we got Sadeko momo and Tacos momo, which is something you would not find anywhere. What's Sadeko? Sadeko is more like a marinated sautéed, like, you know, with different spices. So it almost reminds me of a black pepper steak dish or something like that, but sizzling. Sizzling momo. And the round ones are chicken. The long ones are beef. So we're eating the chicken one right now. It reconfirms the best chicken dumpling is the momo. It's the chicken momo. That was good. You know, the momo is cooked. And then it's cooked again on the stone. Taco momo. And remember a long time ago, I had that idea for like taco balls. This is the closest thing. They did it. So Jackson Heights, El Merceria, we got a lot of South American people. And you got like tacos, burritos, trucks like everywhere. This is a great fusion. Just bringing momos and, you know, adding some black beans and you got the sauerkraut and the guacamole. San Diego momo. So San Diego is a traditional dish. Strong, kind of sour, spicy kick right there. Tso momo. Okay. So what kind of sauce is this? Kind of sauce are these momos bathing in right now? So the sauce is actually sesame and soy bean paste. Okay. And then we put some cilantro. It has a special Himalayan plum in it. It's called lapsi. Lapsi. It's only for... That gives the sourness to the chou. Tandoori momo. Chili momo. Okay, this kind of looks like a sweet and sour chicken. Typically this dish is chili chicken, right? But then you guys just did it with the momo, right? Basically. Salty and spicy right there. This is a sucuti momo. Sucuti, which is like a sun dried beef that you get in Nepal. These have been dried for like days and weeks. And you know, they just made us a fusion with the momo. So yeah, let's dig in boys. Sucuti momo. Beef momo with sun dried beef on it. Wow. Chot momo. What is chot? So chot is basically an Indian street food that you get. So they mix it with the peas. They got the yogurt. Chot momo guys. Traditional beef momo. Okay, so this is more like old school style. Like even 100 years ago, it looked like this, right? Yep. Beef momo. Whoa. Maybe because it's hot. This is the one that does it for me. Oh my God. This is crazy. This was incredible. The amount of juice guys, I'm telling you momos, if you never have them, they're almost like soup dumplings in the sense that there is a lot of juice in there. Lastly, here on Momo Crave, we've got chow mein and potato chili. Which could you call it? Nepalese Lomo Sotato? Because it looks like stir-fried fries. This is the Nepalese style. All right. Kind of like sweet and sour Jojo's. Almost like some sweet and sour Jojo's. You guys call it chow chow or chow mein? We call it chow mein. Okay. Yeah. Chow chow is actually like a different dish. It is. It is. Interesting. It's the instant noodles that we're going to get. It kind of tastes like a really good version of something you'd have on a Mongolian grill. Yeah. What was your favorite thing on the table, man? You could only pick one. Cisling momos. Cisling momos? Andrew, what are you going with? My favorite was the classic just because they were so fresh and juicy straight out of the steam. To avoid saying what everybody else said, but honestly, this was up there. I'm going with the sikuti. The beef on beef. All right, guys, that was an incredible quick momo feast that we had here at Momo Crave. I definitely recommend it, guys, if you're into momos at all. I mean, we've had the trucks. Everything is good. But man, are we headed to somewhere else? So we're headed to Woodside Cafe next, and we're going to try some authentic Newari food. Let's go. Paul is such a mixed place. And I think we saw that illustrated by even looking at Dawa. Dawa is Tibetan, right? But she was raising Nepal. And then Momo Crave is owned by a person who is Newari and then a person who is Sherpa. But they're both Nepalese. And then your parents look like wildly different. I guess could you say your dad kind of looks sort of like a Bollywood guy? Don't praise them too much, man. Then your mom looks very much like very Asian, whether it could be a mixed Asian, maybe like Tibetan Burmese. Yeah. So you're saying that there's a number of looks in Nepal? Number of. So yeah, we got like 120 languages, different tribes. And you know, it's just people living in harmony. So don't be surprised if you run into like, you know, people looking like probably an Asian, like a proper Asian or like, you know, an Aryan, or even a mix of both, or even Indians. So you're saying some people look like part white in Nepal? They do. Right. So we were talking about Andrew, the Indian Aryans, which is kind of like a spectrum from someone who looks like maybe like Aziz or Hari Kandabula, which is like South India all the way up north to like what, Shaka Khan? Shahrukh Khan, Shahrukh Khan, Shahrukh Khan, Shahrukh Khan, or a Dev Patel. So I got a question. I got a question. This is a deep question. If you're a more East Asian looking Nepalese or a more South Asian looking Nepalese, do you think that when they come to America, like maybe they, do they more stay as Nepalese or do you think maybe because like they're more Asian looking, they more hang out with more Asians? You know, like just, could that happen? That could, but me personally speaking, you know, I get along with everyone. In Nepal, we got three regions. We got the Himalayan region. You got the Hilly and then you got the plains. So in the Himalayan region, you got more of the Manga Loys looking people, like, you know, from the Sherpas, the Gurung's and like, you know, the rice. And then you go to the Hillies, like, you know, which Kathmandu where I was born. You got more of a Nehwar, you know, in around the valley. And then you go to the plains where you meet the Mendesis, which are like, you know, really the Indian looking tribes. Like more like Aziz. Oh yeah, you call them the Mendesis? Mendesis, Mendesis. Is that where like Daisy comes from? Yeah, like it's connected. Okay, that's right. Okay, go. I love the history lesson. So we just checked out two modern Nepalese spots where we headed to now. So we're headed to Woodside Cafe, one of my favorite spots and we're going to try some authentic Nehwari lunch. Let's do it. It's good. All right. For our third spot, we are still in Jackson Heights, but we are going to be trying Nehwari cuisine. That is a specific tribe from Nepal. Sid, I'm going to let you take it from here. We're with the owner of Woodside Cafe. Nehwari is a tribe in and around the Kathmandu Valley, which is the capital. And we were talking about it earlier, like the middle altitude, right? The middle altitude and they got some of the best food in the world. So here's the owner. He'd like to give you a quick intro. We have Nehwari food since 10th year. We are working here. 12 years. Yes, 12 years. So what can you tell us about Nehwari food? Because a lot of people, they don't know, you know, like they don't even know what Nepalese is. They don't know about the different tribes in Nepal. But how do you describe Nehwari food? We are in Nepal. We are part of the middle part in Kathmandu, but we have food, Nehwari food. Like, but Kathmandu, but Kathmandu, and we have Nehwari food. A lot of people. People must walk into Woodside Cafe and not know that they're about to get some delicious Nepalese food. Woodside Cafe. Let's go. All right. So we have a Nehwari meal right here. And we got Broshan right here. Could you describe to us what we're eating? All right, so this right here, let's start with this. So this is fried fish. It's like, it's a whitening fish, sauteed with like marinated sauce and stuff. And then it's deep fried. Nehwari Tali, that's what it's called. It's pretty much beans, soybeans. Like it's the marinated chicken. It's called choila. This is alu ko achar, potato pickles. And some spinach. What's that in the middle? It's a bit in rice. It's a rice smashed bit in dry rice. Yeah, it looks like oatmeal to the untrained eye. So this is like a traditional food, pretty much. Okay. This is mutton shekwa. It's mutton shekwa. It's like a pan fried. That's what it's called shekwa. Shekwa is like pretty much pan fried. So this right here is goat mutton. It's an intestine of a goat right here. And this is rohu fish. It's a curry pretty much. Rohu fish with marinated with sauce and then deep fried. And this right here is like a... You can go. It's like sweet. It's a sweet dessert. Rice salad. Sweet dessert with rice salad. It's a soup. Very good for winter. It's called alutama buri. So this right here, it's a very special dish in the war. So we usually eat this. Like in Nepal, everybody eats this. It's like raw beef saute meat. So it's pretty much raw. It's like what you eat in a hot pot but without putting it in a hot pot. It almost looks like a Lebanese dish I've had called kibben there. Or kofta? Yeah, it looks like kofta. Really good. Interesting. Okay. It's called someribudzi right? Tochamburi. In English it's called... We pretty much chanted it. It's like Nepali pizza. It's with rice flour. It's mixed with mashed potato, black-eyed peas. And a choice of a meat. This today is chicken. Coachella. Raw beef guys. I thought we were saying gozilla. I thought it was Coachella and gozilla. But the guy... That was nice. Yeah, it almost tastes like it's cooked. It has like that grilled saute flavor like you said. Except it's raw. I'm not gonna lie guys. That's actually my favorite raw beef dish. And I've had it in a lot of different cultures. I had the Korean yukhoe. I had the beef tartar. Beef tartar obviously from France. No, I... Carpaccio. Yeah, Carpaccio. I'm going ahead and say it. This is good. Yeah. I'm trying to get this chicken. This one usually I would go with the spoon. But the traditional rice and dal. That you eat with your hands. Try rice. It's very flaky. Alright, let's go in. So me, I'm gonna try some of these marinated... Chicken is it? Chicken toilet. Which is one of my favorite Nepali dishes. Neuari dishes. And then you got a little bit of mustard greens. And the beaten rice. Here it goes. You go ham with your hand. But with no ham. No ham. Just mashed dried rice is crazy. I don't know anything like this. Just rice is like... They're almost like really thin rice flakes. Almost like if you had a pop rice or those like rice crackers. But it's like little bits of it in its mash down. Really interesting. I'm gonna go in on the pizza. It has an egg on top. I'm gonna dip it in the sauce. Is this how I eat it? Yeah, yeah. Alright. Mmm. Oh, wow. Alright. You lost the egg. You lost the egg. Mmm. Oh, that's really good. It was a very strong stew-y flavor. Hey, this is a crazy experience for me. This is so dope. Because I can tell that this is so authentic. And so deep cut from the Nawari tribe. Matsutari-ko. This is just a white-ing fish. So this is more like a freshwater river fish. And tariku-wanegu. Kosli-wanegu. Tariku-wanegu, like you... It's like a very hot oil. You put it... Oh, yeah. Just deep-fry that. Yeah, just deep-fry that. That's tariku pretty much. So with me, I got the sequa. Which is also another one of my favorite dishes. This is like a charcoal-grilled meat. So this is goat meat. And, you know, it's marinated in different spices. But this is one of my favorites. And my dad loves this, too. Let's try the fish. The fish is my... Try the fish? Oh, my gosh, look at that. That's goat intestines? Yes, that's intestines with goat. You do the deep-fried intestines. The intestine and liver mix. They eat... They don't waste any part of the goat. Like, you know, none. Bad? Not bad. I'm not that into intestines or livers, but that was not bad. It was very chewy. Goat worked hard. Got another type of fish? Yup. I'm not saying Nepal is famous for fish, because it's not anywhere close to the ocean. But the fish is ain't bad. Somehow you guys got the fish dishes right. Lamun. Lamun. Lamun. Why didn't we go to Lamun? Lamun. All right. Since we were in the Noori family. I grew up in a Noori family. Yeah. I was raised by... Yeah, I'm a Noori family. Yeah, you know, yeah. Oh, trust me, bro. We talked about that. You are every tribe. Yeah, I told you. Nepalese version is better. All right, here we go. Oh, is that the bamboo soup? It really is like a mixture of cultures, because I see like a lot of Indian influences. I see bamboo and some of the vegetables, the greens, they look like more like East Asian. And then I see all these other things that I've never seen before. So it's just like this really cool like culmination of it all. We're talking about how even other Nepalese people get confused about what tribe you're from, because actually you're from two different tribes. I am, I am. So like I said, my dad is a Brahmin and my mom is a Guru. But at the same time, I grew up in a Noori family, which was like, you know, from my dad's side. And when they moved here, I was still with them over there. So I kind of like, you know, so I grew up eating these kind of food, but I looked different. And even the homie over here was like, yo, Sid, like you're, you're mad confusing, bro. So my own people tell me that, like, you know, you're saying you're kind of like the, the Steph Curry of the Nepalese. What are you? What are you? Or the Drake. The Drake. Which one you want to be? Drake or Steph? You be Drake or Steph. You get to choose. Pink sauce, Momo. Okay, what is in the pink sauce? Tomato, tomato meat in it, tomato sauce, with the heavy cream mix. Oh, so it's an Italian fusion. Yup, we got it. You heard that? Ravio LeBonco. It actually really looks like LeBonco sauce. Yeah, yeah. All right, I'm down to try it, man. The pink sauce momos. Pink sauce momos here at Woodside Cafe. Oh, yeah. Yo, it actually tastes like pasta ale vodka. Mixer and Momo. You know, we are wrapping up here at Woodside Cafe, Noori feast. Very, very dope. I got to say, man, maybe the raw beef was my favorite. I don't know, I might have. Very good, guys. I think if you come here and you're okay with eating raw beef, I know not everybody is, but you got to try this, man. If you've had beef tartar and you've had the Korean one, got to get this one. Mine would definitely be the sequa. This just makes it feel like home, you know what I mean? Go with this bamboo soup right here. That was really good. Altama, almost tasted like a mafongo or something like some chicken stew from like the Caribbean. These go back a thousand years. So, you know what I mean? Cheers. Let's drink the chang. Ah! Babos. Baba. All right, you guys, we just wrapped up our Noori feast here at Woodside Cafe. Where are we headed to now? Next, we're headed to Mustang Takali Kitchen, which is like the traditional authentic Nepali dinner lunch, whatever you want to call it. So, it's basically dal pad and assorted side dishes. Let's go. You're not the leaves, right? But you're half shuffa, half what? No, you're half llama, half goom. So, you're half llama, half goom. And that llama is from Dalai Lama's llama. Yeah, you can say that. So, you're Buddhist? Yeah. So, anybody, is it anybody? Most people with the last name llama will be probably Buddhist? Yeah, most of them. Okay. And then you got to do twin too. All right, you guys, this is our last and final spot on our crazy Nepali's restaurant, Food Crawl. Sid, where are we at? So, we're in front of Mustang Takali Kitchen. Mustang is a city in Nepal. And Takali are the tribe that, not a big tribe, I would say, but Takali's make the best Nepali Tali's. All right, man. Let's go get some of the best Tali's in Jackson Heights. Tali's from Takali's. Real quick, before we step down and get these Takali Tali's real quick, Sid, you used to live in India? I did. I went to boarding school there. And I heard you do a mean Indian accent. Oh yeah, talk to me, buddy. Talk to me. What do you want to talk to me? This is bulls***. Hey, no offense, y'all. No, you can do it. You will kill me then. All right, you guys, we are at Takali Kitchen. We got Tali's in front of us. You, we're looking at that. I've never seen that before. What's that? So, that's a buckwheat paste, I would call it. Similar to the West African Fufu, but it's made of buckwheat in Nepal. Oh, wow. You ever seen anything like that? Yo, I'm not going to lie. I thought it was like gooey, but it's steamed. It is. And it's like firm and it's all cooked together. Okay, so how do I do it? I dip it in this oil. Just do that. Yeah, just a bit of a little bit of that oil. Kind of like the inside of a taro bun too. And then you got to put it with some of the curries. So over here we got, so we got some fish curry over here. Okay. So yeah, probably just dip it in. All right, all right. Grab some. I'm going to grab it in this. So there's not much of a taste in the buckwheat, but you just got to mix it. I've had, last time I had buckwheat was buckwheat soba. You know, like the Japanese soba buckwheat noodles, but I've never had buckwheat in this one. You set off camera. This is called Ditto. Ditto. Ditto. Ditto. Ditto. And dip the ditto in the curry. I'm getting the ditto. Whoa, I never had anything like that. I don't know if it's because we're in New York or whatever, because I don't know what the fish is in Nepal tastes like, but you guys, it's fish recipes for a nation that doesn't have a lot of fish. Pretty good. In that country, we make it pretty good. Let's figure it out. So dal pad is a part of the tali. Oh, so dal pad is just- So dal pad is, dal is the lentil soup. And pad is basically rice. I really like the ditto. I'm in the ditto with everything. What else we got here? So we got some dal. We got some ghee. This is some clarified butter. Yeah. Then yeah, you just got to mix it. So we just mix it all together. You pour it in and mix it. Just stir it around. Wow, wow, wow. I mean, just so feel that clarified butter. It mixes down a lot. So we stir our finger in there. And then I'm just going to- I don't get to carry the weight. Yeah, I'm just going to carry it. Wow. Yeah, just pour it. Wow. Right? And then you just fuck mix it. Yep. Then you just mix it. Mix it up. So mix it again. So- Oh, no, it's just right. No, it's just two hands, David. Oh, my man. Ah, this is the- No, it's two hands. Clean is- There's a clean way to eat with your hands, isn't it? But Nepalese kind of do it right. So me basically, so this took like, you know, some lessons in a way. So basically you just use three of these. So four of these and your thumb. And just like, you know, mix it up. And then you just get a little bit of that mustard and here. And then you just pick it with the thumb. You know what I mean? Scoop it off. Scoop it off. Push it. Yeah, okay. Yo, I got this. This Tali has some curry chicken in there. And basically after a scoop, you basically just take the radish pickle, take a small bite. What about the chicken? Go curry. This gives it a little crunch. You know what I mean? This, and then I'm going to grab- David's going ham, bro. David's going ham. I'm grabbing some go curry. I'm grabbing some go curry. And then I'm going to grab this chip. Oh. Talk about fusion. And then I'm going to sprinkle a little bit of rice on it. So you're going to watch out for that one. Wait, you got the bono there though. Yeah, just watch out for the bono where it went. You know what? Of all the spots we went to today, this is probably the one that I could eat at obviously like every day. In terms of, you know, it's really light. But in a way, this is what Nepali people eat every day. This is the fuel that keeps Nepal going. Yeah, you know the phrase, Dalpat Power, 24 hours. Dalpat Power, 24 hours. Guys, I'm here with the chef and the co-owner over here, Sharmi Lasitza. And she's going to tell us more about Mustang and Takali people as a tribe and about how this place actually just started. So, please. So basically, she's from Jomsong in Mustang. And the food, they said originated from the Takali people where we ate the rice for lunch and the Dito for dinner. So they started off in 2008 and this has been for almost 13 years now. So Takali kitchen, like I said, ladies and gentlemen, would be the most Nepali food that you could eat. You know, breakfast, I mean, lunch, dinner. So, you know, you got the whole Tali. So yeah, Mustang Takali kitchen. Cool. Thank you so much. Thank you. All right, you guys, that brings us to the end of our Nepalese crawl through Queens, New York. You guys, the days are short. The winter's here. Andrew, what was your major takeaway? Man, my major takeaway is that I just really didn't know how diverse Nepal was. Like, I had Nepalese food like once or twice before, but you never delved deep and really talked to this many people and obviously having you there to take us through it all, I just learned so much. And yes, the culture's super deep. There's a lot of history and it's extremely diverse, but you guys all get along. Yeah, I mean, I think someone told me that it might be the most diverse country in the world in terms of language diversity, for sure, right? It is. So like I said, we have 120 languages, different fucking tribes. You know, it's crazy. Yeah. I heard the whole country is the size of Manhattan. Is that true? It's the size of New York. So the entire country of Nepal is the size of New York, but there's 120 languages almost natively being spoken there. That's right. So how do you think people get along or communicate? I mean, just speaking for the youth, I'd say there's a lot of TC involved. You know what I mean? A little bit late-back vibes. They're chilling out there. You're saying, okay. Yeah, so it's not just Nepal, but I would just say for the world in general. Like John Levin said, just give peace a chance, man. Why can't we all get along? You know what I mean? It's the spirit of the Nepalese people, which is like a never give up attitude, because we've been through a lot of adversities. Like, you know, we had the earthquake back in 2015, and then we're still rebuilding from that. But the fact that we, thankfully we never gave up. We stuck together. If we could, hey, the whole world could. So I just want to do this quick segment for people to kind of explain, you know, why you're an interesting personality here in New York because you're a party promoter, but you're a first generation immigrant. Very uncommon. Most people become like pharmacists or dentists or doctors. You know something proper. You work in nightlife. How did you become the immigrant and turn into the litmigrant? Well, I actually started nightlife when I was back in Thailand. I lived there for five years. Like shout out to the homies back in Bangkok. And yeah, I just got into the nightlife. I started DJing, got into like the clubs. That's where I really learned about the nightlife. And then I came here and boom, it was not hard to, you know, just adjust to it. I actually was blown away by the diversity amongst Nepalese people, genetically different tribes, mixed tribes like yourself. I love meeting new people and, you know, just learning about the new culture. This is what I've been doing my whole life and this is what I do for a living right now, you know, just meeting new people, introducing new people, putting them in a place. In a way, this comes with, it's an occupational hazard too. You know what I mean? But this is the best part about me just working as a nightlife, like, you know, in the nightlife. So you're saying you working in nightlife is somewhat still in line with the Nepalese spirit of being at peace with each other, kind of like blending things together for harmony reasons. I guess. In ways put, yeah. I'd say that. Interesting. I think if I didn't know what you said, I'd be like, yo, that's BS promoter talk. But having no with you, man, that's real stuff. You already know. You put different people to the table, just like people, different types of people in Nepal. David, what's the favorite thing you ate today? Oh, two. Just. No, no, I'm not. Just my favorite thing. Favorite one thing. Oh, man. A potato pancake at Dawa Kitchen. Oh, no. With the green food. No, I keep thinking about that. Rikikura. I keep thinking about the Rikikura from Dawa Kitchen for me. Wow. What about you, Andrew? Just the fresh steamed beef momos at Momo Crave. Me? Well, did you discover anything new that you really like? Yes. For me, it had to be the Momo and pink sauce, because that had a lot of Nepali-Italian fusion to it. Because the rest of the things, I'm usually eating it around here. But that, Woodside Cafe, you all did yourself with that one. Shout out. And obviously, just the Takali, the Tali, Takalis, those are, it just felt really light and something that would power you through the day. Right. All right, you guys, thank you so much for watching our Nepal Crawl through Queens, New York. Please let us know in the comments section below what you thought of the food, what's another food we need to try in the New York area. And again, guys, remember, we may or may not be traveling for a while, so you can travel within your city, travel in your spirit, travel in your mind. Huge shout out to Sid. And until next time, we're out. Peace.