Bini's Kitchen is run by Binita Pradhan, a native of Kathmandu who trained as a chef and earned a hotel management and catering degree in Bombay before working for large hotel chains. Her mother cooked for the Nepalese royal family, and those recipes became the base of the menu here. Pradhan got her start at La Cocina, San Francisco's nonprofit kitchen incubator for immigrant and BIPOC food businesses, before building out into a takeout and delivery operation with two San Francisco locations.
Momos are the signature dish — hand-pleated dumplings filled with ground lamb, chicken, or tofu and vegetables, served with a tangy tomato-cilantro sauce. The rest of the menu stays close to Nepali home cooking: Gurkha chicken stewed in yogurt and tomatoes, charbroiled pork choila tossed with green onion and ginger, and palungo paneer made with house-cultured cheese and spinach. Spices are dried and ground in-house, including timur pepper that Pradhan brings back from trips to Nepal.
Three staffers work on momos full-time, turning out roughly 60,000 a month. The flagship spot operates as a small stand tucked in an alley near Market and Montgomery, with a short menu built for eating on the go — grab a plate and find a bench nearby.
Momos are the signature dish — hand-pleated dumplings filled with ground lamb, chicken, or tofu and vegetables, served with a tangy tomato-cilantro sauce. The rest of the menu stays close to Nepali home cooking: Gurkha chicken stewed in yogurt and tomatoes, charbroiled pork choila tossed with green onion and ginger, and palungo paneer made with house-cultured cheese and spinach. Spices are dried and ground in-house, including timur pepper that Pradhan brings back from trips to Nepal.
Three staffers work on momos full-time, turning out roughly 60,000 a month. The flagship spot operates as a small stand tucked in an alley near Market and Montgomery, with a short menu built for eating on the go — grab a plate and find a bench nearby.