Timur has served Indian and Nepalese food in San Francisco's Inner Sunset since 2022, built around recipes from family kitchens in both countries and prepared with California produce. Chef Surendra runs the kitchen, pairing the heat of Indian tandoor cooking with the dumpling traditions of Kathmandu.
The clay oven burns at 900°F for kebabs, naan, and tikka, including a tandoori rack of lamb. Curries are made fresh every service across Indian and Nepali bases, served alongside biryani built to order with a choice of protein. Momo — steamed, fried, or set in Timur peppercorn broth — is the dish the restaurant is best known for, made in the Kathmandu style and served with house-made achar and mango chutney.
The dining room is quiet, with cushy booths, and runs alongside a steady stream of takeout orders. A ginger-garlic curry with thin cooked-down ginger and steamed chicken momo served with an ice-cold dipping sauce have stood out on visits. Regulars describe the place as a consistent, good-value neighborhood gem with warm service.
The clay oven burns at 900°F for kebabs, naan, and tikka, including a tandoori rack of lamb. Curries are made fresh every service across Indian and Nepali bases, served alongside biryani built to order with a choice of protein. Momo — steamed, fried, or set in Timur peppercorn broth — is the dish the restaurant is best known for, made in the Kathmandu style and served with house-made achar and mango chutney.
The dining room is quiet, with cushy booths, and runs alongside a steady stream of takeout orders. A ginger-garlic curry with thin cooked-down ginger and steamed chicken momo served with an ice-cold dipping sauce have stood out on visits. Regulars describe the place as a consistent, good-value neighborhood gem with warm service.