CDO Reg. no.: 317/074/075 KTM Editorial , Hospitality Food & WineMonthly Mid Feb. 2021 I Year 3, Issue 3 Dear Readers Chief Executive Offi cer Suresh KC First of all, we would like to thank you for understanding our limita on for not Chief Editor Dali Khanal being able to publish the magazine during the Covid-19 Pandemic. We would like Chief Designer Lasta Newaa Maharjan to express our happiness on the resump on of publishing Hospitality, Food & Wine Chief Photographer Laxman Nagarkoti Magazine a er a long gap, though in digital format. In fact, we are eagerly wai ng Contributors LB Thapa for a day to print our magazine physically and bring it to you. We would like to Rupali Dean see the revival of Nepal’s Tourism & Hospitality industry in the nearest future and Bakshish Dean request you to have pa ence ll then and enjoy the digital version of our magazine. Resh Marhatta Sandeep Khatri We together faced the abrupt shut down of all our regular normal ac vi es to Akanksha Dean fi ght back the global pandemic. It was not easy for any of us. Now, it seems that Govinda Rijal Chief Accountant Dibeshwor Dharel the eff ect of pandemic is fading away and people have started trying to get back to their normal rou ne. We s ll believe that all of us must be careful and con nue Advisor Dr. Marc Clark to prac ce the habit developed as new normal to safeguard ourselves and others from the deadly infec on of Covid-19.

We would like to thank all the readers, adver sers, writers and well-wishers from bo om of our heart for their constant support and encouragement to resume the magazine at least in the digital format for now.

Bhaktapur Area Representative Suresh KC Dali Khanal Tripura Books & Stationers Publisher & CEO Chief Editor Byas (Way to Jhaukhel), Bhaktapur Ph.: 977 1 6618121

Province 4 Contact Details Name : Mr. Madhav Baral Designation : Province 4 Bureau Chief Address : Pokhara Metropolitan City Contact No. : 9856027141 [email protected] Email : [email protected]

Province 5 Contact Details Name : Mr. Janak Bhusal Designation : Province 5 Representative Address : Shivanagar-7, Butwal Contact No. : 9847545421 Email : [email protected] On The Cover Patan Area Representative Recipe Courtesy Sanjiv Pradhananga Debarya Chakraborty Jana Priya Books Executive Chef Ph.: 9851054399 Rox Restaurant Hyatt Regency, Kathmandu Published by Divyansh Media Pvt. Ltd.

All rights reserved in respect of all article, illustration, photography etc published in Hospitality, Food & Wine Monthly. The contents of this publication may not be reproduced in whole or in part in any form without written consent of the publisher. The opinion expressed by contributors are not necessarily those of publisher, who can not accept responsibility for any errors or omissions.

Hospitality, Food & Wine Monthly strictly advises the readers to be aware of health hazards associated with drinking habit. We do not promote drinking or smoking. The contents in this monthly are purely for education & information purpose. The writers, reporters & publisher cannot be held liable for any consequences arising there off by the use of any products mentioned in this monthly. Readers are requested to use any such products on their own descrition.

Hospitality, Food & Wine Monthly Divyansh Media Pvt. Ltd. Basundhara-3, Kathmandu, Nepal Tel: 977-1-4373495, 4373534 CONTENTS 5 Food Quote

14 10 Enoteca@FNW Tips for a ending a Wine Tas ng Event

18 Recipes

20 Cocktails & Mocktails BONDING WITH MY MOTHER MOTHER MY WITH BONDING IN DUBAI 24 Wine FAQs

6 22 Taya Macha Talking Food on Movies A Unique Cultural Prac ce Food Quote “There are three possible parts to a date, of which at least two must be off ered: entertainment, food, and aff ec on. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest sugges on of aff ec on. As the amount of aff ec on increases, the entertainment can be reduced propor onately. When the aff ec on IS the entertainment, we no longer call it da ng. Under no circumstances can the food be omi ed.”

- Judith Martin popularly known as Miss Manners

orn a perfect lady in an fi lm critic, she spent 25 years at The imperfect society, Miss Washington Post, where she was one of Manners is the pioneer the original members of the Style and mother of today’s civility Weekend sections. movement. Now if she Bcould only persuade people to practice Mrs. Martin has written numerous civility as much as they talk about it. books. Her most recent book, Miss Her tireless eff orts to expand the Manners’ Guide to a Surprisingly understanding and exercise of etiquette Dignifi ed Wedding - co-authored with beyond the stereotypical terror of Mrs. Martin’s daughter, Jacobina too many pieces of silverware on the Martin, and published by W.W. Norton dinner table have not, however, escaped & Company - is a manifesto against offi cial notice. During a White House today’s monster weddings that explains ceremony In November, 2005, Judith how to plan nuptials that are charming, Martin was awarded the nation’s highest contemporary, aff ordable, and yet honor in the humanities, the National excruciatingly correct. Humanities Medal, in recognition of her contributions to society as America’s foremost etiquette columnist and author. Given by the President of the United States under the auspices of the National dispensed with by a world on the go that Endowment for the Humanities, the was much too busy to trifl e with such Medal honors individuals or groups niceties. Yet serving as the language and whose work has deepened the nation’s currency of civility, etiquette reduces appreciation of the humanities, those inevitable frictions of everyday broadened our citizens’ engagement life that, unchecked, are increasingly with the humanities, or helped preserve erupting into the outbursts of private and expand Americans’ access to and public violence so readily evident in important resources in the humanities. fractured families, stymied legislatures, Judith Martin’s “Miss drop-of-the-hat lawsuits, road rage, Manners” newspaper column - and other unwelcome by-products distributed thrice-weekly by of a manners-free existence. These the Universal UClick and carried in unpleasant developments have bred more than 200 newspapers in the United a nationwide call - from academics, States and abroad - has chronicled the politicians, writers of all stripes, and the continuous rise and fall of American public at large - for a return to common manners since 1978. Since 1996, she courtesy. has been writing an additional “Miss Manners” column for the Microsoft Mrs. Martin is also a novelist, travel Network, and she is a contributor to the writer (on Venice), and journalist and, Financial Times. as the nation’s leading civility expert, a frequent lecturer and guest on national Her subject - etiquette - was for decades television and radio shows. As a dismissed as an archaic frill to be reporter, feature writer, and drama and

Hospitality, Food & Wine, Monthly (5) Feature

TAYA MACHA A unique cultural prac ce

- By LB THAPA epal is well known for her rich stock of culture and tradition, which are being practiced since time immemorial. With theN passage of time, each community has come up with its own distinct cultural and traditional practices---they are unique and discernible. Nepal’s rich cultural diversity is manifested in various forms. Compared to other communities in the country, perhaps Newari community stands out as being the richest in term of having several traditions, jatras and festivals.

Taya Macha is a unique tradition that is celebrated by the Newar communities of Nepal. However, the way Taya Mach is observed in Pokhara, it is diff erent from the rest of the country.

Speaking with this scribe, Bikram Udas, a senior board member of Newa Khala Kaski (NKK) said,” In fact Newar community celebrates Taya Macha in throughout the country, but Pokhareli Taya Macha is diff erent. Pokhareli Newars have added a dancing episode to make Taya Macha distinct.

Taya Macha is observed on the occasion of Gai Jatra. By performing this ritualistic dance, a tribute is paid to One clown is the inseparable member of Taya Macha dance.

(6) Hospitality, Food & Wine, Monthly Feature

A Taya Macha dancing group poses for a group photo the dead female members of the family. In Kathmandu, it Taya Macha dance is observed from the next day of Raksya is called saparu and there is no dance included---it is only Bandhan until the day before Krishna Janmastami. Taya in Pokhara. At this moment, only 34 Taya Macha groups Mach dance has duly carved a permanent place in the Newar have been approved to participate in the Taya Macha Dance community of Pokhara. This is the reason why Taya Mach Competition. Every year Taya Macha Dance competition is dance has become the cynosure of all eyes today. organized in Pokhara and the winning team gets impressive prizes including cash award”. The Taya Mach dance is quite popular in the audience of all ages. The dance is so captivating that everyone in the crowd Looking back in the history, Ghana Bikram Rana is much wants to catch a glimpse of the dance. Most people run around credited to have started Taya Macha at Tersa patti, Bhairab to fi nd an elevated location so that they can catch a glimpse of Tole, Bagh Bazaar and Mahendrapool. Since then Taya the dance. Taya Mach dance has already become quite popular Macha is regularly observed in Pokhara. With the addition among the Newar community of Pokhara. of Taya Macha dance, the whole tradition of Taya Macha has become more lively and full of excitement.

As legend has it that king Jaya Prakash Malla had lost his son that dragged him to the pool of melancholy. However, his wife was in complete shell shock. The queen had stopped talking with anyone, took almost no food, and drank very little water. The king was at a loss as to what to do. He had applied every possible trick to bring his wife back to normalcy. But all eff orts turned in vain.

Then a man disguised as a female did make some funny gestures and danced before the queen quite erratically. Such act of him fi nally brought a fl icker of smile on the face of the queen. From that day onward, the king had made it a tradition to include a band of dancing troupe with a clown to accompany the festival of Gai Jatra.

Hospitality, Food & Wine, Monthly (7) Feature

A dancing group of Taya Young girls are going to join their Taya Macha is passing through Macha dance group. the main street of Pokhara.

Actually, ‘Taya Macha’ is a long and Macha dance teams and watch their Taya Macha dance has gone through tall structure made of Doko (a typical performance. They dance in a group and some changes that have made this dance conic basket) that is decorated with the each group wants to perform better than even more lively and popular among the clothes of the deceased female member. other teams. audiences. About 35 years ago, some Hence, Taya Macha is the manifestation new characters like fairies, lord Krishna, of the deceased who died in the last Taya Macha dancing teams eye for the Radha and few others were introduced one year of Gai Jatra festival. If a male coveted prize that is given away to the in Taya Macha dance. Today old and member dies in a family, still a Doko is winning team each year. Taya Macha new characters entertain the audience decorated with his clothes but its height dancers go through rigorous dance together. is not as tall as those of female members practice to win the competition. Since are. These decorated Dokos are actually dancers are the focal point in the entire On the day of Taya Macha dance called Taya Macha and they are carried show, the prime importance of Taya competition, from each locality, various in procession around the town. During Macha dance is gradually being shifted dancing troupes come out with their the procession, Taya Mach structures from tribute to the deceased to more Taya Macha processions. The Taya are held upward by a person and move serious dancing rituals. Generally, the Macha dancers look extremely attractive forward with graceful steps. dancing group of Taya Macha consists and charming in colorful outfi ts. A of fi ve dancers who wear colorful dwarf-sized man, acting as a clown in Taya Macha dance teams converge dresses. Along with the dancing groups the dance team, injects much laughter in at Chipledhunga and start dancing is a clown who wears amusing dresses the audiences. with graceful steps as such the whole and makes the spectators laugh all the atmosphere turns incredibly electrifying. way. Nowadays, the Taya Macha dance is not Spectators stand around the Taya

Local people enjoy at the electrifying dancing steps of Taya Macha dance. Photo- (8) Kiranudas Hospitality, Food & Wine, Monthly Feature

A teenager’s troupe of Taya Macha dance receives blessings from their senior gurus, Taya Macha group dances along the before par cipa ng in the Taya Macha Dance street and entertain the locals Compe on. only popular in Newar community, but even the non-Newar communities have shown their keen interest to participate in the Taya Mach dance competition. In the past, the Taya Macha dance was originally performed by male dancers LB THAPA is a Pokhara based Freelance writer and author. He is a regular contributor to HOSPITALITY, disguising themselves as women, but nowadays many FOOD & WINE MAGAZINE. He can be reached at women dancers have come out to join the Taya Mach dance. [email protected] The growing interest of people in Taya Macha dance has already made Taya Macha a common festival of Pokhareli people.

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Hospitality, Food & Wine, Monthly (9) Interna onal Akanksha Dean BONDING WITH MY MOTHER IN DUBAI

nytime is a great time to me to see this one ever since. head to Dubai. That is, LA PERLE….DUBAI’S MOST SEAWINGS DUBAI if you love world class FASCINATING SHOW One is never short of fun dining at chic restaurants, Ballerinas escalating from the mistiness options in Dubai but a fun showbiz and perhaps of the stage, emerging from within must do is the seaplane Athe sporadic shopping sales if you are cloudy corners. Entertainers soaring Seawings Dubai tour! motivated to feeling lucky. elegantly into the air, covered in sparkle While you may be curious and colour. Golden orbs and fanciful on the need to see Dubai I am somewhat cautious of travelling lights, intrepid dives into whirling pools from above, you should internationally during the pandemic, and incredible leaps from heart-stopping know that from up but the current policies and heights – La Perle Dubai is all this and high, even acquainted standards safeguard me enough to travel much more and literally left mom and cityscapes become along with my mother on a vacation. I me on the edge of our seats…..and entirely new to the eye, am equally keen to see for myself how a city like Dubai was really handling that was exactly mom’s plan, to get with colours, buildings, COVID-19 and if new policies were us transported into a world of magic and geographical being strictly enforced. The good news and wonder especially as she had seen features that you would is that my experience is a very positive Cirque du Soleil in Vegas by the same never know existed, until one, and I am befi ttingly impressed with director Franco Dragone, and wanted you have got a bird’s eye how Dubai handles health and safety. With a visa and covid 19 negative report in place, fi nding my way to immigration at the Dubai Terminal 2 is very easy, and the on arrival testing booths are there almost immediately.

SOFITEL DUBAI THE OBELISK One is required to quarantine until the results of the Covid 19 test come out and we are glad we are staying at the Sofi tel -The Obelisk. Interestingly the design of the hotel is stimulated by the Luxor Obelisk in Place de La Concorde in Paris. Its edifi ce is festooned with a golden pyramid ion and in the silhouette of an obelisk, redolent of the said hotel in Paris. We step into a glorious Franco- Egyptian gateway on the entrance – remarkable displays, counting a 9×4 meter golden falcon and lavish art deco receiving us at every corner. The interior is eye catching and spectacular and our luxury room, which is really more like a suite, is particularly impressive, and I would place it among the most stylish of those I have stayed at in Dubai. While here for 3 nights we have a decadent afternoon tea at Bijou and have the Le Gouter afternoon tea experience and dinner at Taiko Contemporary Asian Cuisine & Bar and also Splurge in a Sofi tel Spa with L’Occitaine. Aah! What justly sets the hotel apart, however, is Burj Khalifa the level of observant service it off ers.

(10) Hospitality, Food & Wine, Monthly Interna onal view and a completely new perspective! I greatly endorse the fl ight since it goes by so fast, and you want to make sure you take breath-taking photos but also appreciate the moment. Regardless of what tour you choose, don’t forget to carry your passport along.

A DRONE SHOW AND DRINKS That evening we go to Blue water Islands and check out a revolutionary and amazing illustrative enchantment as we explore the city and celebrate its makeover. It is unbelievable looking at the Dubai shoreline dipping into an exhibition of cheerful shades as Bluewaters Island and The Beach set the spectacle for Dubai Shopping Festival Drone Light Show. We call it a day over some good music, appetizers and drinks at the London Project, shimmering right under the Dubai Eye.

AL FAHIDI’S HISTORICAL NEIGHBOURHOOD In Dubai, fl amboyancy is the norm. But the land is also home to a number of small, more cherished districts that will glee those on a pursuit for authenticity. We make the most of our day and explore the well- preserved areas that, notwithstanding everything, still reverences its past. Traffi c declines to an inaudible hum in the tangled lanes of this pleasantly reinstated heritage area earlier known as the Bastakiya Quarter. Its slim walking lanes are fringed by sand-coloured houses capped with wind towers, which off er natural air-conditioning. Today there are over fi fty buildings Twinning comprising craft shops, ethnic exhibits, courtyard

Seaplane - Plam Interna onal cafes, museums, art galleries and Dubai. I am in love with the various pop boutique hotels. We have walked a lot ups all over the city. My favourite is the and stop by at The Arabian Tea house for Salt (most popular burger place) jolting a decadent meal. Later we also go to the things up a mark with a chic pop-up Archaeological site for breakfast. Where and whips up a this cool concept that we try traditional items like scrambled ticks all the boxes wanted to reconstruct eggs with tomatoes, a special Omelette peoples much-loved camping moments. topped on sweet vermicelli as well as We shop till we literally drop at the never-ending khuboos, salads, beans, Dubai Mall and mom is being generous dips and jams and Kadak, quite like since we haven’t really shopped in a the Indian style masala tea….this is an while. We celebrate the sun by grabbing experience I will never forget in a hurry. a table outdoors for our delicious lunch at Din Tai Fung, comprising portions SHOPPING….BUT OF COURSE of the famed steamed dumplings fi lled Post a quick vegan breakfast of with chicken dipped in this vinegar soy handmade almond milk smoothies sauce; it makes me still crinkle with and tacos at Wild & The Moon in the happiness just thinking of it! artsy district of Al Serkal, we head out straight for some shopping! We have A YUMMY DINNER AT ADDRESS gone at a time when the Dubai shopping FOUNTAIN VIEWS festival is still on! I love the vibe across Soon its dinner time and restaurant at

Rupali trying to capture a picture of Akanksha and Burj Khalifa from their Manzil Downtown Balcony

Address fountain views comes highly recommended. As you might predict, hot and cold mezze are a highlight. My favourite is the kibbeh and the pizza like Lahmachan topped with vegetables and lamb mince. I also try the fi sh that comes with a smoky edge from the charcoal grill. Baklava is essentially Akanksha loved the meal at Arabian Tea house not a dessert, but somewhat an occasion

(12) Hospitality, Food & Wine, Monthly Interna onal separated into spaces for co-working, AKANKSHA DEAN stowing baggage and reclining around. With a background in Culinary Arts and the Walking distance from Mercato mall fi rst Indian to have, and La Mer Beach is a good place to staged at the best be. The last evening mom and I discuss restaurant in the world everything under the sun over several aka 3 Michelin Star Osteria Francescana cups of mint tea as we share a shisha. I gives her an edge over look at the sky above and I know that this any other food and night will be in my memories forever. travel writer. A young Mom and I sing softly-in Spanish and hardworking young adult, she has been and in Hindi and then in the dialect of on various Travels in happiness as we hunt for songs for our search of food and reels we want to post on Instagram. The culture to various sphere is by this time an enhanced place, destinations across the world and in India. Akanksha Dean is also a keen photographer and aces in speaking and I don’t want to even think about Spanish. how the last year was.

Burj Khalifa here, the beaming server brings a hot tray, slices a piece and turns it into something like an ice cream sandwich… delicious to the core!

ROVE LA MER BEACH We want to spend the last leg of our trip at La Mer and have booked ourselves at the Brand new Rove! From the curb, this contemporary tower could be a fi ve- star hotel. Inside, a range of creations magnet attention. Surfi ng boards form a side wall. A caravan of fi sh crosses the restaurant walls, casting a train of sea. It’s a convincing narrative. Welcoming and tranquil service garbs the vibe. Akanksha catching up on work between relaxing at The high-ceilinged practical lobby is Rove La mer Beach

Hospitality, Food & Wine, Monthly (13) Enoteca@Fnw

Tips for a ending a Wine Tas ng Event

ou can always enjoy store, a restaurant or at a house party, they are part of the overall wine tasting your wine but there you will learn so much and will make experience. Greeters can immediately are some rules if you new friends who share your interest in tell if a visitor is there only for a drink are attending any wine tasting wine. and not truly interested in the types of tasting session. Wine wines off ered. Yetiquette is always an integral part of Make yourself acquainted with these civilized society. Wine tasting can be a wine tasting etiquette tips to help you Here you will learn how many wines are fun and interesting experience. If you to become more comfortable as you off ered for tasting and what the price is travelling to wine regions, taking cellar advance from a novice wine taster to a to taste the wines. Wine tasting prices tours and wine tastings, learning about wine connoisseur. vary from tasting room to tasting room. the terroir and experiencing the beauty of the vineyards and the grapevines Some off er several tastes and some Tasting Tips brings a new appreciation for the off er just a few. Some but not all tasting Enter a wine tasting room and expect to hard work that goes into making each rooms include a souvenir glass as part of wonderful bottle of wine. be greeted by a wine pourer or even by the tasting. It is not proper wine tasting the winemaker or owner. They are there etiquette to ask for a tasting of wine for Many people are frightened by the to talk about the winery, the grapes that free. We may sometimes fi nd free wine thought of a wine tasting and avoid wine are grown, types of wine they make and tasting sessions done by wine importers tasting sessions altogether. But at wine which wines are available to taste. It or the wineries as their marketing tastings, be they at a winery, a wine is an off ense to ignore these details as strategy too.

(14) Hospitality, Food & Wine, Monthly Enoteca@Fnw Peruse the wine tasting menu before you head to the tasting table to get an idea about the wines you’re interested in tasting. If you need an explanation about the types of wines off ered, don’t hesitate to ask the staff member or sommelier if present. Concentrate on tasting wines that you are interested in learning about. It is okay to skip any of the wines off ered on the wine tasting menu. And, if you taste a wine that you do not care for, it is perfectly acceptable wine tasting etiquette not to fi nish that particular tasting of wine.

It is not proper wine tasting etiquette to ask for bottles to be opened that are not part of the tasting menu. In some instances, you may get an off er to taste wines that are not on the wine tasting menu (sometimes called special reserve) or to taste barrel wines that are available to purchase as wine futures. These instances are exceptions and not the rule and were initiated by the staff member or winery owner. If you are fortunate enough to be off ered these types of wine Here are few tips to follow if you are you have long hair, tie it back so you tastings, be sure to thank them for their attending a wine tasting session: can spit easily or keep a hand free to courtesy. hold it back. And if you’re going to take Dress for the event notes in a notebook or carry anything, One of the basics of wine tasting is to Here are four tips from wine pros for bring a purse or have deep pockets to understand that the wine poured is a looking sharp and staying comfy at a stash your writing materials. Carrying tasting pour. So, don’t expect to receive wine event. To sum up: dress in dark a wineglass around means you’ll only a full glass of wine and do not ask for colors, don’t wear fragrance, avoid have one hand free for holding a plate more than a tasting pour as it is not dangling sleeves. Women should of food, shaking hands with winemakers proper wine tasting etiquette to do so. consider wearing fl ats for comfort. If and taking notes.

Hospitality, Food & Wine, Monthly (15) Enoteca@Fnw

Come up with a plan for tasting head there fi rst; or skip the busiest tables with so you can take notes, or use your Can you get a list of the producers or so you can fi t in more new discoveries. camera phone to document the wines wines at the tasting ahead of time, or do you liked. you have a sense of what will be off ered? If you’re using the tasting as a scouting If so, come prepared with a game plan. trip for bottles you want to buy, Even if you’re going just to have a good If you want to try the biggest names, remember to bring something to write time, it makes sense to have a plan so

(16) Hospitality, Food & Wine, Monthly Enoteca@Fnw that your palate doesn’t get worn red wine can stain your teeth. Unless out. Light wines to heavier wines? you want to leave the event with A comparative tasting of only one a purple-tinged grin, think ahead variety such as Pinot Noir? All up about how you’re going to manage to you. Some like to fi nish with this. Brushing your teeth right after Champagne, which is the “perfect wine tasting can strip your teeth of palate cleanser.” protective enamel. The better route is to remember to drink water and Eat something maybe bring some chewing gum for Tasting wines (and maybe drinking when you’re done. some too) on an empty stomach is a recipe for getting drunk quickly and Talk to the winemakers not being able to enjoy the rest of the Wine can be more fun and memorable event. Remember to eat beforehand, when you know the story behind and if there’s food off ered at the the bottle. Take the time to talk to tasting, take a break to eat there too. the winemakers, winery owners Drinking water in between wines or other staff pouring at the event. helps to stay hydrated. If you have any questions about styles, grapes, vintages or regions, Remember to spit they are a great resource. If you’re Yes, you’ll be tasting good wines, polite and enthusiastic, they’ll want and yes, no one likes to “waste” to answer your questions and make a wine, but those tasting-sized pours connection-that’s why they’re there. really add up-and add up quickly But don’t monopolize their time or at that. To get the full experience hog space at the table if plenty of of the event, you’ll want to pace guests are clamoring to get a taste. yourself by spitting wine as you go. Unglamorous maybe, but take heart- Have fun all the pros do it. Some people get very serious when they’re tasting wines, but remember Think ahead about the red-wine it’s OK to smile and have a good teeth dilemma time too. You’re tasting wine, not It’s an unfortunate side eff ect of the attending a tax seminar, and you will wine-tasting business that drinking not be quizzed at the exit doors. Referred various sources

Hospitality, Food & Wine, Monthly (17) Recipes

Morel Mushroom Soup Ingredients 8 gms Dried Morel Mushroom 1 clove Garlic 30 gms Carrot 10 gms Celery 10 gms Spring Onion 30 gms Onion 1 tbsp Butter Few Leaves Cilantro

Method • Soak the morel mushroom in water for minutes. Clean them using a brush and rinse them, Dice cut them. • Add a tbsp of butter in a saucepan, add all the ingredients beside spring onion and cilantro. Fry them for a while. Add vegetable stock, bring to boil and simmer. • Add salt and ground black pepper. Garnish with spring onion and cilantro. Serve hot.

(18) Hospitality, Food & Wine, Monthly Recipes

Spiced Himalayan Trout Fish

Ingredients 4 pcs Dried Whole Himalayan Trout 30 gms Onion, chopped 50 gms Tomatoes, chopped Recipes Courtesy 1 clove Garlic, julienned Heaven Khanal 5 gms Ginger, julienned Executive Chef 10 gms Spring Onion, chopped Shinee Norchhok Boutique 2 tbsp Cumin-Coriander, Chili Powder Hotel 1 tbsp Mustard Oil Lazimpat, Kathmandu 20 ml Lemon Juice

Method • Soak dried Himalayan Trout in warm water for few minutes. • Deep fry them. • Using, all other ingredients, prepare a marination. • Toss the fried fi shes in the marination and serve garnished with lemon wedge.

Hospitality, Food & Wine, Monthly (19) Cocktails & Mocktails

Walnut’s Garden Ingredients 45 ml Vodka 15 ml Crème de Menthe 15 ml Walnut Syrup 10 ml Lime Juice Sprite

Method • Add vodka, crème de menthe, walnut syrup and lime juice with ice in a cocktail shaker and properly shake 8-10 seconds. • Strain into a martini glass, top up with sprite, garnish with orange slice and serve.

(20) Hospitality, Food & Wine, Monthly Cocktails & Mocktails

Beauty in the Blue

Ingredients 45 ml Gin 15 ml Blue Curacao 15 ml Walnut Syrup 15 ml Lime juice Soda

Method • Add gin, blue curacao, walnut syrup and lime juice in a blender with ice cubes. • Blend for 30 seconds and pour it into hurricane glass and top up with soda. • Garnish with orange slice and serve.

Cocktails Courtesy Ram Kumar Neupane Bartender Walnut Bistro & Banquet Panipokhari, Kathmandu

Hospitality, Food & Wine, Monthly (21) Talking Food on Movies Dali Khanal her fi rst ever tattoo, she’s been judged for her age and the desire to get inked. And, Gitika, who looks forward to her fi rst day at the offi ce as an intern, is showered with empathy and pity for her appearance, while overlooking her talent.

Though Aunty Ji’s storyline is predictable from the start, the portrayal of the characters as two strong human beings, trying to tackle societal norms and fi ghting for their rights and respect, comes across as extremely empowering and shows how to cherish life by adding a pinch of pleasantness to it. In terms of acting, both Shabana Azmi and Anmol Rodriguez have done justice to their characters by being themselves, yet fi tting into the role completely. Shabana Azmi is one of the greatest actors of Indian cinema and portrays the character of Parveen with perfect subtleness and grace. The director Adeeb Rais uses many close shots to capture the facial expressions of Aunty Ji brilliantly in the fi lm. Anmol Rodriguez is a real-life acid attack survivor and that allows her to portray the character of Geetika with Released On: Directed By: convince and candour. August 2018 Adeeb Rais The director Adeeb Rais places two Genre: Starcast: characters perfectly in the fi lm to uphold Short Movie based on Social Shabana Azmi, Anmol Rodriguez the statement of positivity. There are S gma some striking moments in the movie to uphold the positive nature of Parveen’s unty Ji is a 20 minutes driver. The rest of the fi lm highlights character. She believes in the inner movie, starring the the issue of discrimination faced by beauty of a person and she does not veteran actress Shabana individuals in their daily lives. When feel any repulsion to see the mutilated Azmi and acid-attack Parveen goes to a tattoo parlor to get face of Geetika, which others feel in the survivor Anmol narrative. The power and beauty of inner ARodriguez. The fi lm is directed by Adeeb strength of mind has been portrayed Rais and revolves around the lives of with an everlasting positive note by the two women living in Mumbai. The story director Adeeb Rais which made “Aunty unfolds when the two characters meet Ji” one of the best short fi lms of recent at a pharmacy, and fi nd companionship times and a must watch. in each other amidst being stomped by the stereotypes and expectations of the There’s a scene in the movie where society. Parveen’s Son calls her in the parlor and strictly instruct her to forget the The fi lm begins by showcasing the idea of getting tattooed, in the same emotional state of the two characters, conversation Parveen mentions about who are excited for their special day. a dish Dar ni Pori which she prepared Shabana Azmi plays the role of an for her grandson. Later after the denial elderly Parsi woman Parveen and of her son and grandson about visiting Anmol is seen as Gitika, an acid-attack her, Geetika visits her and she serves survivor who is in Mumbai for an the same Dar ni Pori to her which she internship. The two confront each other enjoys and asks for more to pack. about their special day upon meeting at the pharmacy, where Anmol had gone Dar ni Pori is a classic Parsi sweet crispy looking for some change to pay the taxi bread stuff ed with lentils and nuts.

(22) Hospitality, Food & Wine, Monthly Talking Food on Movies Dar ni Pori

Ingredients For the Dar fi lling: 2 cups Yellow Lentil 2 cups Sugar 3 tbsp Ghee 2 tbsp Blanched Almonds, thinly sliced 1/2 cup Mixed Candied Fruits (raisins, tutti frutti) 1 tsp Rose Essence 2 tsp Cardamom and Nutmeg Powder

For the Maan 4 tbsp Ghee 2 tbsp All-Purpose Flour 2 to 3 drops Rose Essence Cold Water

For the Pastry 1.5 cups Fine Semolina 2.25 cups All-Purpose Flour 1.5 tbsp Ghee 2 to 3 drops Rose Essence

Method: For Dar (stuffi ng)  Soak the lentil overnight. Cook the lentil in the pressure cooker for two whistles and 10 minutes on slow fl ame. Make sure you don’t add too much water; the water should just cover the top of the lentil. Once the lentil is cooked, take it off the heat.  Add the sugar and ghee and mix well with a hand blender. Now, add the almonds, mixed dried fruit, essence, cardamom and nutmeg powder. Cook the mixture on very low heat, stirring continuously until thick and well mixed.

For Maan (pastry binder)  Mix the fl our and ghee with your hands until smooth and light to touch. Keep this Maan immersed in cold water to ensure it stays moist.  Add two drops of the rose essence to the water for perfume. The sign of a well-made Maan is when it fl oats on the cold water.

For pastry:  Mix the semolina, fl our and ghee to make a dough. Break this into about six big balls. Knead each ball into a smooth mixture on a fl oured bench. Taking each ball at a time, roll them out into thick rotis. Set these rotis aside and cover with a damp muslin cloth.  Once these pastry sheets are ready, spread a tablespoon of the Maan on the fl at pastry. Sprinkle this sheet with fl our and now layer another sheet on top of this. Do this with one more sheet. Now turn the edges inwards and roll it up into a tube. Repeat these steps to form a second tube. Sprinkle a few drops of rose water on the damp muslin cloth and cover the dough tubes with the cloth for about 10 minutes. While the dough is resting, pre-heat the oven to 200 degrees celsius.  Once the time is up, cut out three-inch pieces from the roll. Dust some fl our on your hands and twist the roll. Press down each twist and shape them into a round ball.  Next, fl atten this ball out and slowly stretch it to form a cup shape.  Add a ball of Dar in it and start to stretch the dough around it. Seal the edges with a little water. Using some fl our on your hands, fl atten the ball to form a thick cake, fi ve-six inches in diametre. Do not use the rolling pin for this step and be careful to not stuff too much of the Dar mixture or the pastry will break. Repeat the same steps for the other Dar ni Poris, keeping the ones that are ready covered with a damp muslin cloth to ensure they don’t dry out.  On an oven tray covered with baking paper, place about four-fi ve of the Dar ni Poris and bake on both sides until golden brown - about 10-15 minutes each side. Once the Poris are baked on both sides, take them out of the oven. You can serve them warm as well as cold.

Hospitality, Food & Wine, Monthly (23) Wine FAQs Finally, pay attention to the length of the wine. That is, after you’ve take a sip, how long do the fl avors linger on your palate? An inexpensive wine will disappear quickly, whereas one of higher quality will stick around and continue to develop long after that sip has disappeared.

Why does wine become cloudy? Saksham Pradhan Bakhundole, Lalitpur

The most common cause of cloudiness in a bottled wine is sediment. This applies almost exclusively to red wines that have thrown a deposit over the course of maturing for a number of years. When a bottle of an older red wine is carried or handled, or otherwise agitated, the sediment can be partially dissolved, and the wine can appear cloudy. Leaving Why do wine barrels bulge in the generalizations, higher-quality wines this bottle upright and undisturbed for middle? tend to be made from grapes that have two to three days should result in a clear Akash Sharma been grown on lower-yielding vines. wine with the sediment accumulated at The fewer berries a vine produces, the Tusal, Kathmandu the base. more fl avor is packed into each grape. This intensity of fl avor is one indicator Shaping the barrels with bulge in the Cloudiness can also be a sign of trouble of quality. middle make them easier to roll across in both red and white wines, although cellars, turn, and generally move in non Another hallmark of a great wine is this is very uncommon given the straight lines. This is the major reason balance. When you taste a wine, it techniques and equipment available to a why barrel are shaped with bulge in the should be harmonious - that is, no one modern winemaker. middle. element should stick out. For example, a wine should not taste like crude alcohol Cloudiness could be a sign of microbial Diff erent wines have diff erent quality (If it does, the alcohol is probably too activity, either yeast or bacteria, and rankings. How does one assess this? high, and the wine isn’t balanced). could therefore indicate Sumi Kayastha that the wine is unstable. Bhanimandal, Lalitpur Another indicator of quality is Or, it might be a sign of complexity. When you stick your nose protein instability, but this into a glass, how many aromas can While it takes a bit of experience, is extremely unusual these you smell? If all you smell is fruit, and anyone can become good at discerning days. a wine of high quality. Though it’s alcohol, the wine is probably not very tricky to distill all quality indicators into dimensional.

Best Question: Saksham Pradhan Bakhundole, Lalitpur Please contact: Send your questions to HM’s Food & Wine Magazine [email protected] For A BOTTLE OF JACOB’S CREEK WINE

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