Hakka Khazana is a Nepali/Chinese/Indian restaurant. That feels like they might be spreading themselves a bit too thin, but hey, sometimes you have to take what you can get.
The first dish — and the clear highlight — was the palungo ko saag. Though a cursory Googling shows this to be something akin to creamed spinach (but without the cream), the version served here was very, very different. Maybe this is a regional variation, like how American barbecue differs depending on where in the South you are. Or maybe it’s just inauthentic — it’s impossible to know for sure (okay fine, it’s actually very possible to know for sure, but that would require way more work than I’m willing to put in for this blog).
The version of the dish served here was basically just some kind of stir-fried baby bok choy. Authentic or not, with a nice hit of garlic and a strong dose of curry-like spices, it was a very pleasant surprise. It was one of those dishes that doesn’t seem particularly spicy at first, but then delivers a strong kick that lingers. It was great.
The kasi ko masu — basically a fairly standard mutton curry — didn’t fare quite as well. It was fine; the sauce had a nice flavour, even if it was a bit milder than I would have liked. But nothing about it particularly stood out, and the mutton was rubbery and tough.