About Us — Aagantuk Thakali & Restro

Founded By Himal Adhikari

A kitchen built on tradition and heart

Himal Adhikari grew up in the hills of Nepal, where every meal was cooked with fresh ingredients, slow flame, and recipes passed down through generations. After years of perfecting Thakali khana, he decided to share that warmth with Kathmandu.

In late 2025, Aagantuk Thakali & Restro opened its doors in Shankhamul — a welcoming kitchen built on one belief: authentic Nepali food should taste like home.

Within months, word spread. Guests came for the dal bhat and stayed for the warmth. Today, Aagantuk serves guests from across Nepal, but every thali is still prepared the same way — with fresh masala, slow cooking, and real love.

See The Menu

Food is not just about filling stomachs — it's about carrying forward the love of those who taught us to cook. Every grain of rice, every pinch of masala, every slow flame — it's all a tribute to our roots.

Himal Adhikari Founder, Aagantuk

Our Journey

From the hills of Okhaldhunga to Kathmandu

Roots

Rumjatar, Okhaldhunga

Our kitchen carries the traditional flavours of Rumjatar — recipes born in the hills of Okhaldhunga, where every meal was cooked with patience and love.

2024

The vision takes shape

Himal Adhikari decides to bring these traditional recipes to a proper restaurant in Shankhamul, Kathmandu.

Late 2025

Aagantuk opens its doors

After months of preparation, Aagantuk Thakali & Restro serves its first thali — and the response is overwhelming.

2026

Growing with every guest

In just months, Aagantuk has become a favourite for authentic Nepali food — with delivery, dine-in, and catering now available.

From Farm To Table

How your thali reaches you

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Fresh From Farm

Every morning, dal, rice, and tarkari arrive fresh from local farms in the Kathmandu valley.

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Chef's Hands

Chef Raju and team clean, chop, and prepare every ingredient by hand — no pre-processed shortcuts.

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Slow Flame Magic

Traditional spices meet slow cooking — masala seeps deep into every dish, just like home.

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Served With Love

Your thali arrives — fresh, hot, and made with the same care as a meal in Rumjatar.

What We Won't Compromise On

The four rules of our kitchen

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Fresh Ingredients

We source dal, rice, and tarkari fresh every day from local farms in the Kathmandu valley.

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Pure Gorkha Masala

Our spice blend is ground daily using traditional Gorkha recipes passed down for generations.

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Slow-Cooked

No shortcuts — every dish is cooked on slow flame so the masala seeps deep into every bite.

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Traditional Recipe

Our recipes come from Rumjatar, Okhaldhunga — traditional Nepali flavours passed down through generations, no changes, no compromises.

The People Behind The Kitchen

Tradition meets passion, every single day

Founder

Himal Adhikari

Born in Rumjatar, Okhaldhunga, Himal grew up watching his grandmother cook traditional Thakali khana on slow flame. After years of perfecting those recipes, he opened Aagantuk to share the real taste of Nepal with Kathmandu.

Recipe Curator Thakali Specialist Quality Control

Head Chef

Tomhari Adhikari

Chef Raju brings over a decade of kitchen experience to Aagantuk. Trained in traditional Nepali and Newari cuisine, he leads the kitchen with precision, passion, and an eye for fresh, local ingredients.

Kitchen Leader Menu Innovation Flavour Perfection

The hands behind every thali

Our kitchen family — cooking with love since day one.

One team, one family

Serving Aagantuk with heart — every dish, every day.

Himal Adhikari's dream — Aagantuk Thakali & Restro.