PICS: RUBY TUESDAY

Falcha in Newari means traditional resting places that also served as venues for meetings, celebrations and festivities. Falcha in Jhamsikhel aspires to be all of those and more. It opened about two months ago and the proprietors are thrilled with the way business has picked up through word of mouth.
In these troubled times when restaurants are forced to shut-down by 11 pm, coupled with stringent laws against drunken driving, rising inflation and escalating prices, no wonder restaurants are closing down almost as fast as they are opening.

Then there is Falcha. The owners have kept the place deliberately low-key, with d�cor that is earthy and exudes a rustic, homely aura. The low seatings and wide open windows offer ample comfort, while not compromising on the charm. There is no gimmickry, just the basics done right: good food, excellent service, immaculate sense of hygiene and exceptionally reasonable prices (the most expensive dish on the menu is Rs 350).

Falcha mostly serves Newari cuisine, but also offers like Nepali and Indian dishes. Though the dessert menu is limited to just three items, a wide selection of smooth, rich coffee is available.

The samay baji (Rs 320), which is the de rigueur Newari khaja set, comes replete with all the regular goodies like sandeko alu, bara, spicy choela and alu tama. The fried lungs, or swyon as they are called in Newari, take a little getting used to but the fine combination of flavour, texture and taste can convert even the most squeamish and pickiest eater into a determined organ meat nibbler.

Falcha was serving mutton handi kebab as the 'special of the day' on the day we visited. Soaked in marinade juices, and cooked slowly over low heat, the pieces of meat were soft, juicy and filled with spices. I definitely want to go back for some more. We also had Falcha's rendition of chicken biryani (Rs 200), which I really enjoyed because the dish was not drenched in oil and ghee.

The pi�ce de r�sistance, was lemon jeera chicken (Rs 350), the aforementioned most expensive dish in Falcha. It would be all too easy to describe the dish as well-herbed, spiced fried chicken, but I would be doing a gross injustice to the cook. Each bite exploded in my mouth with flavours, the tangy lemon complementing the crunch and bite of the cumin seeds that are rubbed into the chicken bits before frying.

Falcha was a delightful find. Warm, welcoming, completely unobtrusive with zero pretenses, it's obvious why this little eatery has become so popular in such a short time.

How to get there: Falcha is tucked away in a little alley right opposite St Mary's main gate in Jhamsikhel.