Open for orders
Kathmandu Kirana Pasal (example shop)
Pick what you want
Items
AvailableLong-grain aged basmati for the Saturday biryani and the guests. The 5kg sack is the one that works out cheapest.
Only 12 leftThe small, fragrant Nepali rice for everyday dal bhat. Not basmati — softer, shorter, and the one that tastes like home.
AvailableFlattened rice for khaja, for Tihar plates and for a quick chiura-dahi breakfast. Thin-type, the one that crisps.
AvailableSplit red lentils — the quick weeknight dal that cooks in twenty minutes without a pressure cooker.
Only 25 leftWhole black urad for the slow, thick kalo dal you cook in an iron pot for guests. Needs a soak and time.
AvailableSplit pigeon pea for the yellow dal most restaurants serve. Thicker and rounder than masoor, and takes a bit longer.
Only 20 leftThe pepper that numbs. Whole, from the eastern hills, for achar, chhoila and the tomato chutney momo is nothing without.
Only 8 leftDried jimbu for the tempering. One pinch fried in ghee over the dal and the whole kitchen smells like Nepal.
Only 4 leftThe round red chilli, pickled whole in mustard oil. Genuinely hot. A jar lasts a household a long time — a chilli at a time.
Only 10 leftFermented, sun-dried mustard greens for the sour winter soup. Smells strong in the packet — that is the point.
Only 5 leftFermented dried radish, gundruk’s cousin. Sourer and earthier. For the soup on a cold day and for the achar.
AvailableThe ready mix for the filling — cumin, coriander, timur and the rest, ground together so you don’t have to.
AvailableThe finishing masala for curry and dal — the Nepali balance, heavier on cardamom and timur than the Indian mixes.
Only 24 leftStrong CTC tea from Ilam for milk chiya — the everyday one, not the fancy leaf. Boil it with milk, sugar and a little masala.
Only 15 leftThe box of thirty. Eat it dry from the packet with the seasoning shaken in, or cook it — every Nepali has an opinion.
Only 20 leftThe other noodle. Thinner than Wai Wai, softer when cooked, and the one older people ask for by name.
Only 14 leftClarified cow’s-milk butter for the dal tempering, the sel roti and the halwa. Keeps on the shelf without a fridge.
Only 18 leftCold-pressed, pungent, for achar and for frying. The smell is right — heat it until it just smokes before you use it.
Only 3 leftThe sour-sweet-hot lapsi sweet from Kathmandu that nobody can stop eating. Three packets left from the last carton.
Only 22 leftTibetan-style rope dhoop for the morning puja — juniper and herbs, no bamboo stick, burns slow and smells like a monastery.
Up to 6 items per order.
Sold by Rajendra Limbu (example seller). Your order is placed with them, and your payment goes straight to their own account — it never passes through us.
- CollectionNothing to collect here — this is an example shop, so there is no garage, no Saturday and nobody to hand you a sack. What follows is the kind of thing you would write in this box for your own buyers. Your shop is free and takes an afternoon: www.martnepali.com/organizers. Collect on Saturdays 11am–5pm and Wednesday evenings 6–8pm from the garage in Wandsbek — I'll send the street and the gate number with your order. Rice and oil are heavy: if you are coming by bus, say so when you order and I'll split a 5kg into two bags. If you are coming by car there is space to pull in at the gate. Bring the QR code on your order — on your phone is fine, I scan it and hand it over. I hold orders for a week; after that, message me and we'll sort out another day. Nothing here spoils in a week.
- WhereCollection pointHamburg
The story
About this shop
This shop could be yours. It is an example: there is no kirana, no sacks in a Hamburg garage and no Rajendra weighing anything out, nothing ships, there is nothing to collect, and checkout will refuse an order. It is here to show you — if you bring cartons back from Nepal, or buy pallets from the importer in Hamburg and split them for the people you know — what your own grocery shop on this site would look like. You can have one exactly like it, free, set up in an afternoon: www.martnepali.com/organizers. Everything below is written the way I would write it for a real shelf. The ordinary Nepali kitchen shelf, in one place, in Hamburg — so nobody has to drive to Berlin for a bag of chiura or pay a courier more than the dal cost. Rice and dal by the kilo, chiura, the spices that make dal taste like home (timur, jimbu, a proper momo masala), gundruk and sinki for the winter, Ilam tea, Wai Wai by the box, ghee, mustard oil, incense for the puja corner. Nothing fancy. The kind of shop every Nepali neighbourhood in Kathmandu has on its corner, run out of a garage in Wandsbek. Most of it comes in on the same monthly consignment from the importer, so what is on the shelf is what landed. When a line is out, it is out until the next carton, and I will not sell you a substitute without saying so. Prices are what they are — I am not the cheapest jar of ghee in Germany, but I am the one where the rice is the rice your mother uses and the timur actually numbs. Everything here keeps. Order once, come and collect on a Saturday, and stock the shelf for a couple of months.
The vibe
Gallery
Swipe through 3 photos — tap any one to open it full screen.
From order to collection
How it works
- 1Place your order
Pick what you want at checkout and reserve it in one click — no account needed, and your items are held for you right away.
- 2Pay by bank transfer
You get the organizer’s bank details and a personal payment reference. Send a normal transfer from any bank app — just remember to include the reference.
- 3Your payment is confirmed
As soon as the transfer arrives (usually 1–2 business days), the seller confirms it and your QR collection code is emailed to you.
- 4Show the code when you collect
Bring your code on your phone or on paper. One quick scan when you arrive and your order is handed over.
Still wondering?
Questions
Anything the page does not cover — parking, food, whether it suits children, accessibility. It goes straight to the organizer, and their answer appears here for everyone.
In a hurry? Tap the chat bubble in the corner — most questions get an instant answer from the organizer’s own event details.