Kensington Eats at Little Kathmandu

Tucked into the Cerrito Galleria on San Pablo and Stockton, Little Kathmandu is a modest gem that celebrated its 4-year anniversary just last month. What might first appear to be a simple takeout counter nestled between errands, haircuts and fast food, lies a rich culinary experience rooted in culture, family, and nearly two decades of expertise.

Owner and chef Kunsang Dorje came to the United States from Tibet 19 years ago, and has spent all those years immersed in the food industry. With Little Kathmandu, he brings together the bold, comforting flavors of Nepal, Tibet, and India—a fusion that speaks to his heritage and his time spent cooking in American kitchens.

The restaurant is clearly designed to keep up with the flow of takeout orders, but for those with a little more time, it's worth slowing down. Grab a table, enjoy the colorful Tibetan artwork adorning the walls, and admire the unique light fixtures that lend warmth and personality to the

space.

Service is efficient and thoughtful: when the kitchen gets busy with a take out queue, a cute, hotel-style bell with a yellow happy face is set on the table so diners can summon help without disrupting the rhythm of the kitchen, a clever solution for a small but mighty team balancing dine-in and to-go.

As for the food? It hits all the right notes. The vegetarian Korma stands out as a rich and creamy curry dish—traditionally Mughlai, but here with a light, satisfying touch that allows the vegetables to shine through. It’s a dish you might have had before, but not quite like this. Their samosas are textbook-perfect, crisp and golden, filled with well-spiced potatoes and peas. Naan is a must, but I especially enjoyed it with paneer—pillowy flatbread stuffed with Indian cheese—so indulgent that it could almost pass for a meal in itself.

Tibetan flavors show up with the appetizers like shabhaley: golden, deep-fried dumplings packed with meat and vegetables. They’re crispy, flavorful, and uniquely satisfying. On the Nepalese side, the Mustang Aaloo is a standout—a simple yet unforgettable dish made from

local-style potatoes and laced with Himalayan spices. And then there’s the goat curry, a staff favorite, slow-cooked, savory, and rich with traditional Nepali spices like Timur (Nepali Sichua pepper) and Jimbu, a dried Himalayan herb. It’s the kind of dish that feels both new and deeply familiar at once.

And if you’ve got just a little more room? Try the KTM Kulfi, a frozen dessert inspired by Kathmandu, the capital city of Nepal. Creamy, dense, and made by reducing milk slowly, it’s a nod to tradition with flavors like cardamom and pistachio that are both refreshing and indulgent.

Little Kathmandu is certainly small in size, but its flavors, story, and heart are anything but. From the first taste to the last sip, to enjoying thoughtful decor, Kunsang and his staff remind us that some of the most meaningful meals come from the most unassuming places.