This quiet place, tucked into a strikingly diverse strip east of the Mahatma, is a good place to broaden one’s sense of Nepalese cuisine. The dining room, with its shades of blue paint and hanging prayer flags, makes a peaceful setting, while the food runs counterpoint, with hot, complex dishes in which spices predominate. We started with piro aloo, potatoes fried in butter with garlic, fenugreek, turmeric, cumin, and green chiles. The namesake momos came next—delicately pinched dumplings that we swished through spicy sauces—as well as chicken wings dripping with Himalayan herbs. Finally, the thali arrived, loaded with bowls of pounded rice, lentils, vegetables, yogurt, and meat. Salty, rich butter tea remains, for us, an acquired taste.