A taste connoisseur will know The Noodles Bar as soon as he turns towards Basuki Marg from Madhya Baneshwar. Many people know this restaurant by its taste rather than its name. After three years of constant attachment, 47-year-old Geeta Sharma introduced this Burmese restaurant.

Geeta, who learned to cook Burmese dishes from her mother, has put in the same effort to preserve its authentic taste. That is why she has made a separate introduction in the taste world of Kathmandu.  Before coming to the world of

flavors, she was in the teaching profession . She has been in this profession for 13 years and has come to the world of taste after covid. Bringing him to the culinary world is more than what Covid did. She was forced to stay at home during the Covid lockdown. At that time, he started cooking and eating Burmese dishes. During these days of eating and living, she told about the idea of opening a restaurant with her husband one day.

Geeta's husband, who understood her cooking skills, motivated her to open a restaurant. She went on saying yes or no. This was during the second lockdown of Covid . She opened a small restaurant in central Baneshwar by investing 8 lakh rupees that she had saved while in the teaching profession. She said, 'I slowly started enjoying the art of cooking Burmese dishes that I learned from my mother and sister.' Some laughed and some joked. In the early days, she was nervous about reminding the customer about the dish. Remembering those days, she says, 'What's wrong with the name of the food? What would you eat such an unheard of food? But he used to get a good response from those who ate it.' Burmese dishes with different names and different tastes won the hearts of many.

She said that her restaurant went viral on social media such as Tiktok, Facebook and Insta after some food bloggers reviewed the dishes available there.

He thinks that the success of his restaurant is not only because of the new taste, but also because of the clean and fresh dishes . She said, 'The kitchen is open in our restaurant . How are we making the dishes? It is easy to see what and how we are using it.' She said that she does not use flour for Burmese dishes but instead uses rice and chickpea flour. From rice flour noodles to chickpea flour dishes, many people choose them. 

In the early days, she and her husband were the only ones who managed the restaurant . Now three employees have also been added. Those employees are not only helping him, they are also learning how to make Burmese dishes from Geeta . The most popular in the restaurant is the national dish of Burma, Mohinga . According to him, those who like the taste of fish will surely like this dish. 

thopu is another favorite dish of Nue Gita's restaurant . It consists of a creamy soup made of chickpea flour and rice noodles. According to the Gita  In winter or when it is raining, many customers prefer to spray. 

thopu nue ^{tofu, khau sway thok, mix dumplings are her best selling dishes . Many people who come to him do not miss eating faluda . This milk drink, which is most popular in summer, is made by mixing cashews, almonds, fruits, sago, jelly, ice cream and milk. She said that many people eat faluda as dessert after eating other dishes.}