A Nepali Banquet

We are just back from a two week holiday trekking in the Himalayas in Nepal. While in Kathmandu we stayed at the charming Dwarika’s hotel, which is home to Krishnarpan – one of Kathmandu’s most renowned Nepali restaurants.

So we thought, what better way to introduce ourselves to Nepali life and culture than a six course tasting banquet at a traditional restaurant? (They offer up to a 22 course banquet, so that was us being restrained!) Dwarika’s hotel is built from antique, traditionally carved wood and is as much museum as it is hotel, and Krishnarpan restaurant is no exception. It is beautifully decorated with traditionally carved mirrors and tables and the crockery and brassware is handmade.



All guests are invited to leave their shoes at the door, before having their hands washed and being shown through to the dining area, where dinner is served at floor level seating. We were first adorned with Krishnarpan aprons, to protect our clothes in case our food should go astray – and in case you are thinking of declining to wear yours, there are several photos of the good and the great on the walls all clad in theirs – Prince Charles, Jimmy Carter, Hilary Clinton to name but a few (and if it’s good enough for them…)

Once seated, we were presented with our personalized menus, made from handmade Nepali paper, outlining all of the dishes coming up in our six course banquet. We were also served some rather strong rice wine, which we forced ourselves to sip in between courses, to cleanse the palate (strip the coating off your tongue more like!)

Food kicked off with Samaya Bajee (an assortment of hors d’oeuvres traditionally served during religious ceremonies):



(but not before we had made our offerings to the Gods to ensure us a safe trip up to the Everest region - and if you'd seen the planes we had to fly on you'd understand why!)



Followed by Chyau Ko Sekuwa (pan roasted oyster mushroom finished with cream), Palungo Ko Saag (sauteed spinach with slivers of garlic and chilli flakes) and Roti:



Then came the Momo – traditional Nepali dumplings, and the closest they come to fast food in stalls around Nepal. Similar to Chinese Baozi but these had a bit of a kick almost like a samosa filling. We had these several times during our two weeks in Nepal, always with different fillings, often vegetarian, and the ones we had here at Krishnarpan were by far the best.

Next up was a bowl of Tarkari Ko Jhol (cream of vegetable soup)

And then finally the main course: Sada Bhuja (steamed rice to you and I), Dal Jhaneko (lentil tempered with Himalayan herbs), Kukhura Ko Masu (Nepali chicken curry), Aloo Ra Bodi Ko Tarkari (Stir-fried potato and white-bean), Pharsee Ko Tarkari (fresh pumpkin with Nepali spices), and Ramtoriya Tareko (Stir-fried okra)

All of the above was ceremoniously served by a stream of waitresses who spooned out helpings from their dishes one after the other as they made their way around the restaurant. This all came served with Golbheda Ra Til Ko Achar (Nepali tomato salsa with sesame) and Lapsee Ko Achar (Hug-Plum pickle) on the side.

Not that there was much room for dessert by this stage, but it was thankfully very light – Sikarni (fresh yoghurt flavoured with cinnamon and sweetened with honey).

All in all this was a fantastic meal and a great way to kick off a holiday in Nepal.

Krishnarpan, Dwarika’s hotel, Kathmandu - http://www.dwarikas.com/restaurantsnepal.html