2 days ago
The Old House in Kathmandu's Durbar Marg is the newest cocktail bar by Indian mixologist Yangdup Lama
In the heart of Kathmandu's Durbar Marg — dotted with luxury shops, upscale restaurants and hotels — stands The Old House by Minaskhi Singh and Yangdup Lama. The award-winning duo, best known for Sidecar, which features on World's 50 Best Bars (2021, 2022, 2023) and Asia's 50 Best Bars (2020, 2021, 2022, 2023 and 2024), has partnered with Desal Lama from Nepal for this business venture.
The Old House spells nostalgia for Delhi-based mixologist Yangdup. Back in 1993, as a young industrial trainee at Hotel Annapurna in Kathmandu (then part of the Taj group), he would often pass by this old home. Decades later, he has tried to revive its memory, by reimagining it as his and his business partner Minakshi's first international bar. The bar took a year and a couple of months to shape up. When it did, it felt like a bright and welcoming space that reminds visitors of Kathmandu's Newari-style homes. Developed by the indigenous Newar people of Nepal's Kathmandu Valley, Newari architecture is characterised by elaborate wood carvings and pagoda-style temples.
Minakshi explains, 'The architecture is such that it breathes life into the bar, reminiscent of the fine art, folk culture, design and the days gone by. This bar will transport you to the Kathmandu of the 1970s and 1980s, decked with woodwork, tapestry, and floor work characteristic of Newari architecture, featuring closely spaced joists (dhalin) supporting a subfloor of terracotta tiles and wooden planks, adorned with a layer of fine yellow clay. The place also features a central water feature in the courtyard, adding a sensory dimension — sound, light, reflection, and calm'.
The Old House can seat 80 people and it is not just a name; it is a sentiment. Yangdup explains, in Kathmandu, all ancestral homes over 100 years old were colloquially referred to as 'old houses'. The Old House too, he recollects, has been through many changes; 'But, the banyan tree still stands,' he shares. That lone reminder, and the emotional imprint of the place, was reason enough to preserve the name and spirit of it in their new venture. Their Nepalese business partners, though not from the hospitality world, immediately connected with the vision. Desal Lama, who owned The Old House, has been roped in as one of the co-founders of the bar.
'When Desal Lama reached out to me for a business partnership, I thought it was a good time to reconnect to my memories as a trainee. Once I visited the place , I knew what had to be done,' says Yangdup.
This new bar is rooted in Kathmandu Valley's Newar culture — rich in both craftsmanship and culinary heritage. Yangdup and Minakshi worked closely with a local Newari architect to design the space, leaning into the texture and storytelling of traditional homes. Think extensive wood carvings, asymmetry, and subtle echoes of pagoda architecture. The result is a place where design and drink speak the same language.
The cocktail menu journeys through the mountains and plains of Nepal, using native ingredients and layered narratives to shape its 12 signature offerings. From Himalayan juniper and sea buckthorn sourced from Mustang Valley to apple orchard notes and cardamom from Makalu, each cocktail evokes a specific geography and emotion. Yangdup's attention to detail is exacting — every element has intent.
One drink, Why? Why? Why?, is a whimsical tribute to Wai Wai, Nepal's beloved instant noodle. Another, Sindhuli Gadhi, is a nod to a 1970s folk song and the historical battle in which the Gorkha army triumphed over British forces. There is also Syangay ko Suntala, inspired by the famed oranges of Syangay, and Jau Jau Jau, a smoky, roasted-barley and whisky number that channels the fertile essence of the Terai lowlands. Even Nepal's iconic Bhadgaule Topi gets a toast in the form of a namesake cocktail.
Food, too, plays a central role, with a meat-forward menu that reflects Kathmandu's robust palate. Guests can expect Sekuwa, the beloved Nepali-style barbecue, alongside Momoka — a Nepali twist on momo dumplings made with red meat and served with a spicy, tangy peanut sauce. It is flavourful, honest fare, meant to complement the drinks and spark conversation.
For Yangdup and Minakshi, this is not just another addition to their acclaimed portfolio of bars — it is a return, a remembrance, and a celebration. In The Old House, they have captured a moment from the past and poured it into the present, creating a space that's as evocative as it is inventive.
In doing so, they've not only raised the bar — they've told a story. And that, in mixology as in life, is what makes all the difference.
The Old House at Durbar Marg, Kathmandu, Nepal, is open on all days from 12pm to 1am
