www.fridayweekly.com.np Every Thursday | ISSUE 57 | RS. 20 SUBSCRIBER COPY 9 March 2011 | @% kmfNu'g @)^& �������� ������������������������������������������������� Special Fallen for FOODIssue — Garrulous Foodie Foodt has been by humanity’s side since - sipping coffees, meeting for business its first dawn. It was there before lunches and socializing over dinners, our humans invented clothes and even conversations rarely include culinary before wolves were housebroken. snippets; food is just taken for granted. And it still is there today. Fr!day therefore gives you one reason IThe first to suffer when you get into (and an entire issue) to celebrate food. an argument on the dining table, the only The month of March is the Month of thing to hold close to when you’re watch- Nutrition, plus each day dedicated to a ing a scary movie at midnight, and the different food. So take your time to enjoy one that sits you through sleepless prep - more than just eat; to love - more than hours – food. You buy it, carry it, store it, just like; and to appreciate - more than devour it and love it – your essential hu- just acknowledge your food. And that the man need. Braised, grilled, poached, fried festivities are over with Shivaratri, you or raw – your partner ever since. have an amazingly delicious spring ahead All of us think about food some time to religiously observe. of the day while some of us do all the Work up your schedule and celebrate time. Whether you eat to live or you live the first thing humans fell for (in fact the to eat, food is one entity you just can’t do other way round) – after all Adam was without. In the midst of our busy lives born hungry ! Model Courtesy: Jasmi Gurung, Bijoux - School of Fashion and Modelling Location Courtesy: Bu Keba – The Organic Village Café, Bakhundole page3 make your statement rapid fi re with Garrulous Foodie — Yukta Bajracharya and Mannat Shrestha The best bribe to get a good review from you One eatery in Kathmandu you wished you owned Serve me some perspective Bu Keba for a menu that can vie for half a dozen patents One weird eating habit Favorite disguise for an undercover agent I never use spoons Cash-strapped teenager Love at fi rst bite Chocolate fondant If you fi nd a rat’s tail in your munchy Nastiest restroom experience News enough for my Fr!day column Buddha Bar Execution eve dinner Best service Café Kaldi - undoubtedly Nanglo momos and Gorkha beer Wouldn’t mind waiting tables at Restaurants in Kathmandu generally need Jardin, provided I get free food Good food, nice manners, dusted seats Three things that make Garrulous Foodie happy Rate the ambience on a scale of 0-10 Free water, nice trays and absorbent serviettes Café Kaldi - 7, The Factory - 7, Roadhouse Café - 6, Casa Toscana - 5, Bhumi Restro and Lounge - 4 The best in town award goes to… Garrulous Foodie’s message to the restaurateurs in town Too early for the awards season Run business with your minds and kitchen with your hearts Foods that come to your mind when you hear the following names Megan Fox: Salmon Rosettes with Wasabi – too hot for the naïve Will Smith: Indian Thaali – variegated and value for money Bill Gates: Boiled rice – humble and unignorably ubiquitous Lady Gaga: California Roll – just can’t hate her P ashmina Sha Over 1000 votes and counting Rs 25000WIN Support your boutique. Vote now. wls Wo Deadline for voting: 14 March 2011 (5:00pm) rt h GUNYO CHOLO GUL MOHAR VASTRA IMAGINE MEHER log on tov www.living.com.np/mychoic e THE LIFESTYLE MONTHL Y INNOV 8 F AME RD CHAAHAT AKARSHAN SAARANZ 5 lucky voters will each win Pashmina shawls worth Rs 5,000 page3 Fr!day Issue 57 | 9 March 2011 3 just asking What is your most sinful indulgence? — Mannat Shrestha A nice Hamburger and fries have always been my unhealthy favorite (laughs) Sagar Gurung, Proprietor, Buzz Cafe My most sinful indulgence has to be those Thela gada ko momos. Whenever I walk by, there is always a Thela gada with those tempting dumplings. So I just grab them and tend to ignore the My sinful indulgence lies in hygiene factor (laughs). wild boar meat and sausages. Nirmal Kulu, Partner, The Factory Recently I became a vegetar- Karma Gurung ian but I guess my sinful indul- Co-owner, Tamas Spa Lounge gence has always been KFC. Sahana Bajracharya Miss Earth Nepal 2010 I guess it’s hard for me to keep my fork off the pork (laughs) Dolly Yakthumba, Entrepreneur Death by chocolate. Chocolate fondant injected with a syringe Hmm. I love red meat. full of vanilla anglaise is my sinful I don’t think you have indulgence. (laughs) lived until you munch on a mouth watering Rainashree Pande, Proprietor, scrumptious steak. Ramalaya Cabinet Shrestha, Director, Agni Group A lot when it comes to food-KFC, pork chops and obviously any cheesy munchy. A typical Nepali choice sandeko sukuti and bandel are my Bhushan Thapa, wicked treats for the tummy. Hmm... sinful indulgence - Cheese Director, Greenlife Energy Shobha Rayamajhi, balls, that’s it! Pvt. Ltd. Proprietor, 1905 Restaurant Jimy Shahi, Salsa Instructor and Bar My most sinful indul- gence ? Hmm... let’s see. I guess it has to be ice- cream and momos. Ruby Rana, Former Miss Nepal/Beautician Pineapple cake from Radission’s cake shop is my sinful indulgence. Also momos have to be my biggest weakness, I need at least a plate of momos everyday. Karma Shakya, Actor feaissues that matter ture spot light Culinary Heroes Oft times, we eat a beautiful food but rarely are we concerned about the sweat and blood that goes into materializing a piece of art. We’ve seen pros and amateurs battle it out on the telly but little do we know of the real-life struggles our chefs have gone through. Fr!day salutes Nepali Culinary Heroes. — Yukta Bajracharya & Shreeya Joshi e was the first and the only chef to have been awarded with the pres- Htigious Gorkha Dakshin The Royal Chef Bahu. The chef who has cooked venison and Australian lamb Govinda KC Executive Chef, Hotel de l’Annapurna chops for Queen Elizabeth II, the one who has in the course of his career met Benazir Bhutto, Na- za). Thus began the culinary Delhi and traveled to foreign has been with Hotel Annapurna Even after all this, self-pity seeruddin Shah, Rani Mukherjee career of KC who would later countries to learn and practice for about a year. He has also however, KC shares, some- and other international faces, the become the first Nepali execu- the trade. traveled the world over for food times creeps in. If he had one who prepared the Royal ban- tive chef in Nepal. So what ac- A disciplinarian, KC says, promotions and appeared as a been born as a chef in some quet and the State banquet, the tually made him decide that he “Working at Soaltee was very guest-lecturer in many hotel European nation instead of in one summoned by the Royal fam- wanted to be a chef ? “Actually, strict. We used to work under management colleges in Nepal. Nepal, then perhaps, he says, ily during all their ceremonies, he a friend of mine advised me to strict supervision”. KC follows Though KC is adept at pre- he would have been leading is Govinda KC, one of the most take up this job. He said that the same discipline - The Second paring any cuisine you name, he a much better life than he is accomplished chefs of Nepal. it was a very rewarding career Army Rule as he calls it, even specializes in French, Italian and now. Though his modesty In 1977, KC underwent and that I should take it up. today. After working as an ex- Indian, which he learned from dif- does not allow him to think training from HMTTC in ba- That is how I got interested ecutive chef in Soaltee Crowne ferent renowned French and Ital- that he is leading a very glori- sic food preparations followed initially”, KC says. KC has also Plaza for many years, he also be- ian chefs themselves. He developed ous life, for an outsider, KC’s by an induction in Hotel Soal- received a Diploma from Ho- came the Director of Food Pro- the Italian fusion cuisine while at achievements definitely ap- tee (now Soaltee Crowne Pla- tel Oberoi Intercontinental in ductions for LSG Sky Chefs. He the Soaltee Crowne Plaza. pear summit-high. ! Madz Huzzahh . Lounge GOOD:Food, Music, Ambience & Drinks Gairidhara, Kathmandu Opening Hours: 11:00 am-11:00 pm Contact: 4004047 Email: [email protected] feature Fr!day Issue 57 | 9 March 2011 5 35 years (and counting) under the Toque-blanche Puspa Thapa Magar Managing Director, Mahalaxmi Culinary Arts Academy team as a team manager in the lier eaten: something with claws, SAARC Food Fest held in Ban- he said making the shape of a lob- gladesh. He is also the govern- ster’s claws. Thapa instantly iden- urrently the owner of ment’s official Skill Test Asses- tified his dish and made it once Mahalaxmi Culinary sor and travels to many places again for the owner. The owner Arts Academy, Thapa within Nepal to assess food and then awarded Thapa 50 Omani Cnow takes joy in teach- cuisine. Rial, the largest Omani money ing his passion to young and One experience Thapa fondly denomination, as baksis. aspiring chefs. When His Maj- recalls is of the time when he was A chef, Thapa believes, is a esty’s Tourism Training Cen- working as a Sous Chef in a hotel researcher – someone who ven- ter (HMTTC) offered a basic in Oman.