Life & Work with Ramesh Dahal

Today we’d like to introduce you to Ramesh Dahal

Hi Ramesh, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
After going to culinary school, I worked in all kinds of restaurants, from fast food to fine dining, and in addition spent years providing food to the US Army in several countries. When I first came to the area, I worked at both LaFarm Bakery and the Angus Barn, and when I had the chance to open a new restaurant based around Himalayan and Nepali cuisine I chose Chapel Hill for the location.

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
There is always a challenge when running a restaurant. We have to ensure that all ingredients are in good supply, and that the restaurant is always properly staffed while working around several different schedules. There are always many moving pieces, and they need to be kept track of, at all times.

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
Our specialty at Momo’s Master is the momo, and the many varieties we offer. The momos here are uniquely spiced and made fresh daily, for all our varieties of flavor, be it chili, garlic, or anything else. These momos are made not only to be flavorful and filling, but also healthy in a way that can only be achieved by being prepared entirely in-house.

In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
Momos are becoming popular worldwide, because they are both delicious and healthy for you, and are very versatile compared to other foods. Brunch, lunch, dinner, midnight–it’s good for any time of day. The future of momos is very bright, I would say.

Contact Info:

• Website: https://www.momosmaster.com/