From 2008 to Your Plate
Thirteen years of refining the art of Sekuwa. We aren't just a restaurant; we are a legend in the making, born from the heart of Nepal.
A Journey of Flavor
2008
The first grill was lit in a small corner of Kathmandu. With a handful of family recipes and a passion for authentic wood-fire cooking, Yangtaru was born.
2015
Expansion across the valley. Our secret blend of spices became a local phenomenon, drawing crowds from across the city to experience the 'Yangtaru Sekuwa'.
Today
A national culinary icon. We continue to honor our heritage while embracing modern hospitality, serving thousands of plates of authentic Sekuwa every week.
Traditional Secret Recipe
Passed down through three generations, our marinade is a complex symphony of 12 Himalayan spices, locally sourced herbs, and a proprietary aging process that ensures every bite is infused with the soul of Nepal.
Coal-Grilling Process
We reject modern gas grills. Authenticity demands the volatile dance of hardwood charcoal flames, creating a smoky depth that can never be replicated by machines.
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Selected Sal Wood Charcoal
For the most consistent and aromatic heat signature.
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Controlled Airflow Mastery
Hand-fanned oxygenation to manage the perfect sear.
"We do not just serve food; we preserve a culture. Every skewer that leaves our kitchen carries the weight of our history and the promise of our future."
An Established Legend In The Making
