Friday, 29 August 2014

Slow dining at Krishnarpan restaurant in Kathmandu

following from the momo post, whilst in kathmandu I was lucky enough to visit Krishnarpan restaurant which is part of the Dwarika Hotel in Pashupatinath. the hotel is committed to protecting the heritage of the kathmandu valley and displaying the newari architecture.

the restaurant is a most definitely a slow dining experience, where the menu can extend to 22 courses, though we opted for 12 nepali dishes, with the vegetables being organic and event from the hotel’s own organic farm.

The menu, pictured bottom left is personalised with your name and with a detailed description of the ethos of the hotel and restaurant and the courses that you are going to experience – all of which were a great blend of flavours, freshness and tradition. 

Monday, 30 June 2014

Nepal: the momo

during a recent trip to nepal, i quickly found that it was near impossible to visit a restaurant, big or small, fancy or basic, without momo being on the menu. now, this was a good thing, as they are delicious, and quite addictive! the momo, a steamed or fried dumpling, filled with a variety of flavours such as buffalo, yak cheese or chicken, is somewhat of a traditional delicacy in nepal, said to have been brought to nepal by the Newari trader community from lhasa, tibet to the kathmandu Valley. i could go into a lot more detail on the tradition and history surrounding the momo, but i’d only be repeating Jyoti Pathak’s great Taste of Nepal blog which i recommend you visit.

Sunday, 8 June 2014

Spicy Salmon

a change from a usual fish curry but still packs a punch with some coconut to make the salmon even more indulgent.the curry leaves can be tricky to find but you can usually get fresh ones in most large indian shops and in larger supermarkets. if you can't fresh ones, dried curry leaves are easier to get a hold of, but bear in mind substituting with bay leaves will give you a different flavour. 

Friday, 2 May 2014

Lamb keema

Great with naan bread or steamed rice.  

Ingredients (serves 3-4):
1 tsp cumin seeds
cooking oil
2 small onions, finely chopped 4  cloves garlic, chopped
1 inch of ginger, finely sliced
fresh chopped green chillis to taste (2-3 will do)
500g minced lamb
1 tsp ground coriander
1tsp ground cumin
1/2 tsp paprika
1/2 tsp cayenne pepper
pinch of ground cinnamon
3 tomatoes, chopped (or about half a can if using tinned tomatoes)
1 mug of hot water
1 tsp salt
1tsp garam masala
a large handful of frozen peas (*if you don't like peas, perhaps add chopped spinach instead)
a handful of fresh coriander, chopped

Monday, 17 March 2014

Chicken Saag

if you choose to make this dish, my one and only plea would be not to use supermarket bought spinach in those little bags! it really is worth getting a few bunches of fresh spinach which you can buy from most Asian grocery stores. you can mix and match with a couple of spinach leaves and a bunch of mustard leaves

a very healthy recipe and you just need a bit of yoghurt to add a rich creaminess to it

ingredients (serves 3-4):

sunflower oil
about 3 bunches of fresh spinach, stalks removed and rinsed thoroughly
a large onion, chopped
a tbsp mustard seeds
a knob of ginger, finely sliced
5 cloves of garlic, crushed
3-4 green finger chillies 
a heaped tsp ground coriander
a heaped tsp of ground cumin
a tsp of salt
1 tsp of ground turmeric
2 tomatoes, peeled and finely chopped 
juice of half a lemon
3-4 chicken breasts, chopped into chunks
1 tsp garam masala
2 tbsp of plain natural yoghurt
generous bunch of fresh coriander, chopped