It is situated at Nayabazar,Kathmandu. It was established on mangshir 10, 2052 with about eight staffs and only eight tables. The name of the restaurant was named with respect to the Lord Harati Mata of Swayambhu. The restaurant is not only established for profit earning but to protect and preserve the newari typical food among the people. It has been providing its good services to the customers f
rom the establishment date. It is famous among the customers because of the cheap price and hygienic food. The proprietor of the restaurant Mr. Ram Krishna Maharjan who is also a well known Veteran Marathon player of Nepal. He had the good Knowledge of various food such as Japanese,Indian,Newari,Nepal. He looks after food production. Similarly manager of the restaurant is Mr Shreechandra Dangol who has good skill of dealing with customer also responsible for all the development and planning of the restaurant, Ms Radha Maharajan is supervisor of kitchen department. All the family members are devoting their services in the restaurant for providing sufficient and good services to the customer. The relationship of the owner with the staffs is like the relationship of the parents with the children. The menu of the restaurant is made in order to target the all type of the customer i.e. low, middle and high class standard people. The menu contains the 125 food items such as tuchaa includes (beaten rice, choyela, aalo achar, bhatmas, kachila), chatamari, bara and so on. The menu is prepared with a simple design. The menu is prepared with the two heading the first heading consists of the regular items and the next heading consist of the special items. The special items are made on the basis of the weekly day. The customer who visits the restaurant on different day can have the taste of the special items per day. Here, for the smooth functioning of the restaurant day to day activities all the staffs and manager work for their best. Today, there are about 40 tables and 25 staffs in the restaurant in different posts like waiter, cashier, accountant, cook, dishwashers etc, who works under the direction of the manager. The restaurant has the capacity for about 150 customers. Beside this, the manager is also made responsible to ensure the maintenance and repair of the restaurant property.
