Lakhamari
Lakhamari is the pride of Newari celebration, a crisp, ornate bread of flour, sugar and ghee, fried golden and finished with a delicate sugar glaze. Traditionally carried to weddings and festivals in the Kathmandu Valley, it is lightly sweet and biscuit-like, best enjoyed slowly, alongside a warm cup of tea from your room.
Pustakari
A classic Newari confection, Pustakari is slow-cooked from milk solids, jaggery and ghee until it turns a deep, glossy caramel. Studded with nuts and coconut, it is rich and toffee-like at first, then softens gently on the tongue. A sweet long made in Kathmandu Valley homes, and one to savour piece by piece.
Lapsi Titaura
Lapsi, the Nepali hog plum, grows in the country’s mid-hills and is loved for its sharp, bright sourness. For Titaura, the fruit is pulped, sun-dried and seasoned with sugar, salt and spice. The result is sour, sweet and warm all at once, a nostalgic taste of childhood for almost every Nepali, and a lively surprise for first-time guests.
Khapse
Khapse are the pastries of Losar, the Tibetan New Year, when families gather to shape, twist and fry them by hand in the days before the celebration. Golden and richly crumbly, they are only barely sweet, made for sharing with tea and good company. At Shambala, they carry a small piece of the Tibetan heritage our home was built on.
Khattu
Khattu is lapsi in its most playful form: hog plum pulp blended with sugar, salt and chilli, then set into chewy little pieces. Tangy first, gently fiery after, it is the kind of sweet that wakes up the palate rather than settling it. We place it last in the collection for a reason. Save it for the end.
Enjoy your stay, and every sweet moment of it.
With Compliments
With Compliments
