A Culinary Adventure: Exploring the Flavors of Nepal at The Park New DelhiA Culinary Adventure: Exploring the Flavors of Nepal at The Park New Delhi Step into The Park New Delhi and embark on a gastronomic journey that transports you to the heart of the Himalayas with a special Nepalese food festival led by Chef Basant Rana. A Symphony of Flavors Rana’s culinary creations showcase the vibrant flavors of Nepal, starting with the hearty Thukpa (veg/non-veg), a comforting soup brimming with vegetables and tantalizing meat. A Taste of Heaven: Jhol Momos Prepare to be mesmerized by the Jhol Momos (veg/non-veg), steamed dumplings drenched in a spicy sauce that will ignite your taste buds. A Feast of Delights: The Nepali Thali Indulge in a complete culinary experience with the Nepali Thali (veg/non-veg). This symphony of flavors includes: * Aloo Chakauni: A flavorful potato and yogurt salad with a distinct twist * Kwati: A nourishing soup made from nine varieties of bean sprouts, a staple in the Newari community * Chyao Ko Subzi: An aromatic and unforgettable mushroom dish * Gundruk Ra Macha Ko Jhol: A unique curry featuring fish cooked with fermented radish or mustard leaves * Himalayan Mutton Curry or Chicken Ledo: Spicy yet soulful curries that showcase the simplicity and authenticity of Nepalese cuisine A Sweet Ending: End your culinary adventure on a sweet note with a delectable Kheer made from kodo millet and crunchy almonds, a testament to the rich culinary traditions of Nepal and India. An Unforgettable Experience If you seek an authentic and heartwarming dining experience, The Park’s Nepalese food festival is a must-visit. Immerse yourself in the vibrant flavors of the Himalayas, savoring the culinary delights created by the dedicated hands of Chef Rana. The festival runs until June 30th, so gather your friends and family for an unforgettable culinary journey.
From thukpa to thali: Delhi hotel hosts culinary tour of Nepal
Often, chefs who are neither celebrities nor celebrated make the best food straight from the heart. They may work anonymously in hotel banquet kitchens, or make dim sum like The Park New Delhi’s Basant Rana.
Rana, a man of few words and with a warm and welcoming smile, leads a Nepalese food feast in the hotel’s all-day multi-cuisine restaurant, Mist, which now also serves as the hotel’s entrance, thanks to major renovations.
In fact, there is no more tempting way to step into a hotel than Rana’s ‘thukpa’ (Rs 200*, veg / Rs 250 non-veg) is a heart-warming meal in a soup bowl, packed with vegetables and the meat of your choice to delight your heart.
And the jhol momos (Rs 299, veg / Rs 399, non-veg) may make you sweat, but you will thank God (and Rana) for the treat.
You can have a complete meal with just the thukpa and momos and come back another day for the thali. You can also opt for the thali with Nepali specialties and served with red Marsi rice, which is special to the Himalayas.
Marsi is grown at an altitude of 900 meters, making it one of the most cold-resistant rice varieties in the world.
The thali, which costs Rs 995 (veg) and Rs 1,250 (non-veg), is a delectable meal with each dish standing out for the different layers of flavour hidden in their simplicity.
The thali includes ‘aloo chakauni’, which loosely translates to potato and yoghurt salad but is more like ‘potato kadhi’; ‘kwati’, a healthy soup made from nine different types of bean sprouts, a favourite of the Newari community; and ‘chyao ko subzi’, a multi-mushroom dry preparation that you won’t soon forget.
And then there is something typical of the Nepalese table like ‘gundruk ra macha ko jhol’, a curry where fish is cooked with ‘gundruk’ (fermented radish or mustard leaves), which are popular in the winter months, not only in our Himalayan neighbour but also in Sikkim and Uttarakhand. Finish it off with the finger-licking delicious Himalayan Mutton Curry or the Chicken Ledo, another spicy yet soul-satisfying curry that stands out for its simplicity.
After a Nepalese meal, you need a dessert to soothe your digestive system, especially if it is not used to spiciness. The sweet ending to our meal was a kheer made with kodo millet and crunchy almonds. Once you have had this kheer, you will fall in love with kodo millet, which is mainly produced in Nepal and India. Among the millets vigorously promoted by the United Nations and the Indian government last year, kodo is indeed the poster child.
A Nepalese meal may be devoid of the drama and gimmicks of avant-garde cuisine, but it’s exactly what you want to try if you’re looking for an uplifting dining experience. Head to The Park and check out the food festival. It runs until June 30.
* All prices quoted are exclusive of VAT
