Baithak began as a question: could a hotel restaurant on Phewa Lakeside taste like the best home kitchens of Nepal — patient, generous, a little eccentric — while still welcoming travellers who had never eaten momo before?
We took a corner of the hotel that looked straight at the water, kept the ceiling fans slow, and filled the shelves with brass thals, mustard oil tins and cookbooks stained with turmeric. The menu grew the way good menus do: by listening.
Today Baithak is still that same room. Same lake. Same promise. All are welcome.
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