Then we headed for the modern Kathmandu equivalent at Bajeko Sekuwa (meal for two: NPR 1,000) in Anam Nagar, a popular seven-branch chain, where the tongue and brains come with napkins and table service, and there’s a multi-cuisine menu with Indian and Chinese favourites if you’re travelling with timid eaters. In the interest of full disclosure, I have to admit that I’ve never been partial to tongue — which tastes you back — but I was very pleased with Bajeko’s mutton sekuwa. Tender and succulent, each bite-sized piece tasted of salt and fat and cumin, with just enough red chilli to bring out the beads of sweat on my (white man’s) forehead.

Bajeko Sekuwa is one of those names that frequently come up when people talk about grilled Nepali food. It’s known for its sekuwa—spiced meat grilled over open flame, and if you like intense flavors and street-style meals, this is a great pick. It’s also popular with people who search “restaurant near me” and want something fast, tasty, and local.

Bajeko Sekuwa’s story started about 4 decades ago with its founder Mr. Dinanath Bhandari. During a visit to the airport, he realized the scarcity of places to eat around the area and realized the potential for a food business. With the help of his beloved wife, he started serving mutton BBQ on the streets outside the airport.

Bajeko Sekuwa is a household name known for serving the delicious sekuwa for over four decades. From starting its first restaurant in Sinamangal to successfully establishing its international presence, with outlets in Dallas and New York, it has achieved notable success along the way. Currently, Bajeko sekuwa has 19 outlets.

Bajeko Sekuwa is one of the very renowned sekuwa places in the Kathmandu valley. It has been in the business for four decades and is serving customers from ten locations currently inside the valley. Customers are rushing in for the authentic Bajeko Sekuwa with authentic spices.

Baje” actually means grandfather, and the place lives up to its name. It’s all about old-school flavors that haven’t changed in decades. After chatting with the staff, I found out that the restaurant began with just a charcoal grill near the airport in the 1970s.

This is phenomenally contrasted with other Nepali Food stamp around the country with different 10 branches. You would have conjectured the distinguishing strength of these spots. Delectable sekuwa are the essential distinguishing strength of this place.

For four decades, the restaurant has made its mark with its sekuwa and other dishes. However, it is sekuwa servings that boosted Bajeko’s reputation. As it is prepared with traditional spices, the sekuwa dish is in high demand here.

Even after a period of absence, the taste is still the same. Parking can be a little tricky, but the security staff are very helpful with that. Try the "plain sekuwa" for a milder taste, with a dip of hot sauce.