That's how Laxmi-didi started in 2009.
Laxmi Tamang came to Kathmandu from Ilam with her mother's chiya recipe and a big aluminium kettle. She rented a corner of a Jyatha courtyard, put out two tables, and started brewing.
Fifteen years later there are fourteen tables, a small kitchen and a lot of regulars. But the chiya is still boiled slowly in the same way, and the tea still comes straight from family gardens in Ilam.
We pay our tea growers above market price and buy our milk from a dairy co-op in Kavre. Our leftover food goes to the Jyatha children's home every evening.
Tea from three family gardens, bought directly with no middlemen.
From a women-run dairy co-op in Kavre.
Clay cups, composted leaves, and leftovers shared every evening.