Chatpatey, sekuwa, sel roti, and momos are part of a street-food culture that moves quickly, smells bright, and lives in the moment. Bringing those flavours into South London means translating the energy of the streets without losing the character that makes them special.
At Palungo, we want guests to experience that same sense of immediacy. The food should arrive lively and inviting, with spice, crunch, acidity, and smoke all playing together.
It is a reminder that street food is not about simplicity alone. It is about precision, timing, and the confidence to let one or two strong flavours carry the whole plate.
Chatpatey, sekuwa, sel roti and momos are part of a street food culture that moves fast. It smells bright and it lives in the moment. Walk through Kathmandu's Ason bazaar at dusk and you'll see it for yourself. Vendors call out over sizzling grills. Plastic stools fill up quickly. Plates change hands before the last customer has even finished eating. Bringing that energy to South London means keeping the pace of the street, without losing what makes it special.
What Makes Nepali Street Food Different
Nepali street food is not about fancy serving or cooking the items multiple times. It is designed for quick performance. It is eaten standing on a table, shared at work after work. Only a handful of ingredients make the bulk of the work. Chilli, lime, timur (a Nepali pepper that has a slight numbing effect), puffed rice and mustard oil. When you're wondering about the role of spices in Nepali cuisine in general, we dive into why Nepali spices feel warming, not overwhelming.
Chatpatey, Nepal's Answer to a Quick Bite
Chatpatey is a tangy, spicy puffed rice snack. It's tossed with potato, chickpeas, onion, lime and a mix of spices, so you get sour, hot and savoury all in one bite. On the street, people eat it in minutes, standing at a stall. At Palungo, we build our version around that same idea. Sharp enough to wake up your palate before the main dishes turn up.
Sekuwa, Smoke and Char
Sekuwa is skewered meat, usually mutton or chicken. It's marinated in mustard oil and spice, then grilled over open flame until the edges char. It's smoky and slightly burnt on purpose, and it's meant to be torn apart with your hands. Street vendors often finish it with a dusting of timur, which adds a faint tingling heat. It's not a flavour most people in South London will have come across before, but it's worth trying.
Sel Roti, the Rice Doughnut You've Probably Never Tried
Sel roti is a ring-shaped bread with a little sweetness, which is made from rice flour. It is deep-fried, so that it is golden and slightly crisp on the outside, but soft and dense on the inside. It is usually prepared for festivals but can also be spotted in the breakfast corners in Kathmandu next to milk tea stalls. If you have never eaten it, it's between a doughnut and a thick pancake.
Nepali Momo, Done Properly
Momo often gets grouped in with dumplings from across Asia, but Nepali momo has its own identity. It's usually filled with spiced minced meat or vegetables, steamed rather than fried, and served with a chutney made from tomato, sesame and dried chilli. So it's quite different from the soy or vinegar dips you might expect.
We've written a full breakdown in the ultimate guide to Nepali momo, and if you want to compare styles, our steamed, fried and jhol momo guide covers that too.
Why Brockley
We chose Brockley for a simple reason. Street food works best in a neighbourhood that moves at its own pace, but still wants something quick and full of flavour on a weekday evening. Palungo sits on Malpas Road, SE4, a short walk from Brockley station. If you're spending the day in the area, we've also put together the top things to do in Brockley, with a few notes on where locals eat.
Nepali Food vs Indian Food: What's the Real Difference?
The two cuisines are neighbours, so naturally they overlap. But Nepali food tends to be lighter. Less cream and butter, more pickles and raw vegetable sides, and a stronger use of Himalayan ingredients like timur and buckwheat. Dishes such as momo, thukpa (a noodle soup) and dal bhat are distinctly Nepali. We cover this in more depth in dal bhat, Nepal's national dish explained, and if you want to see how a full plate comes together, inside a Nepali thali and what is Thakali thali are good next reads.
Try It for Yourself
Street food was never just about keeping things simple. It's about timing, precision and having the confidence to let one or two strong flavours carry the whole plate. That's the standard we hold ourselves to at Palungo, whether it's the char on the sekuwa or the crunch in the chatpatey.
Have a look at the full menu, or book a table and come taste it for yourself. Got a question about ingredients or allergens? Get in touch; we're happy to help.
Related Reads
- The Ultimate Guide to Nepali Momos
- Best Momo in London: Steamed, Fried & Jhol Momo Guide
- Dal Bhat: Nepal's National Dish Explained
- Top 10 Things to Do in Brockley, London