2. February 2014

INTERIOR
The flora surrounding the restaurant itself is
central in theme and presentation. Shobha
proudly asserts that visitors and diners are often
moved by the space and environment. The harsh
winters and wet monsoons of Kathmandu,
however, pose some maintenance issues. “It is
a natural setting. I try not to change the natural
ambience too much.”
The gourmet specialities at the Restaurant
currently range from average to expensive
Continental food. The Resident Chef from the
US also trains the younger Nepali staff in the
culinary arts. Previous 1905 chefs have hailed
from Brooklyn and London. The space has hosted
many international and national fundraising
events and the Saturday Farmer’s Market is a
popular community gathering event with fresh
organic produce brought in straight from the
farms. Shobha is now keen to see similar heritage
buildings in the open spaces that surround this
“historic fine-dining experience.”
FEBRUARY 2014 / 55