Since 2012
It started with a festival.
Every Yomari Punhi, the Shakya family cooked for the whole tole. In 2012 the neighbours finally convinced them to open a restaurant, in the same house where the feasts had always happened.
We still grind spices on a stone, ferment our own achar, and buy buffalo meat and lentils from the same Patan families we've always bought from.